More Nasty Bits from Anthony Bourdain interviews Tony about his latest book, The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones. Check out the full interview here.


15 Responses to “More Nasty Bits from Anthony Bourdain”

  1. Andrew Norrie on August 15th, 2007 5:38 am

    Any idea how to contact this guy direct?,have a idea to show him Scottish food and make a series out it.and to invite him to be a judge at the international chef of the year competition in Edinburgh.Hope he is man enough to wear a kilt and drink with hairy arsed tuchters.

  2. Sharon Caballero on November 18th, 2007 5:20 am

    I believe Mr. Bourdain MUST be related to Victor Mature. He looks SO much like him and is also a very handsome fellow, as was Mr. Mature. I love to watch his show. It is so interesting knowing how he feels about the people he meets in his travels and the compassion he shows for different cultures and lifestyles. Keep up the good work, Anthony!!!!!
    Sharon Caballero

  3. Brian Friedman on November 1st, 2008 12:02 pm

    Tony you are the man! Let me know when you want to come down here to Costa Rica, and I’ll see ya then…I live in Jaco Beach, the busiest beachtown in the country and It’ll make a great episode of NR..Whoo Hoo!

  4. Catherine Henry on May 7th, 2009 4:40 pm

    AT LAST……..something that made me love to read more of what goes on inside the literary mind and Chef of the great “Tony”.
    I have never laughed so much in one day as I did today. I am only into a third of the book and I cannot put it down. What can a I do to sit beside you and have a great meal (without the coffee on my filet mignon) topped off with a wonderful bubbly and creme brule ?
    Your books get better like fine wine. And as much as I loved Kitchen Condidential, this little baby will make its Mark in the minds of food lovers and bookworms who in the end will find themselves thriving for more tales of the culinary world of Mr. Tony Bourdain and in the end will still find themselves ……………starving for more !
    I await your invitation !
    Many Regards,
    Catherine Henry
    Just one day, Make my Day !?

  5. Darlene Sanborn on May 27th, 2009 3:26 pm

    I stole this book from a friend of mine while he was off working the sound boards for his latest band. It has been the perfect read for me as I hang out in the small village of Garching, Germany. I can sit out in the park and as I read the book it is amazing to me that I can actually hear him speaking the text. I find myself laughing out loud and wishing to God this man needed some poor, unexperienced person to travel the world with. Just one trip wish him I think would be more than enough excitement for a life time.

  6. Angelo Mavridis on July 12th, 2009 11:40 am

    Anthony i don’t know if u will read this but, as a fellow chef and having many fellow chefs talk about Kitchen Confidential i had to get myself a copy and read it.(i also think it is a sin for any chef not to own a copy of this, or at least having read it) I must say during my schooling years i have never read any book that i enjoyed so much, could not put it down unless my eyes closed from all the long hours, every page excited me so much, maybe because i can relate to it so much but i LOVE LOVE LOVE IT, i could probably go on and on but i wont because you probably have heard so much over the years, BUT i have to say one thing about Nasty Bits…”SYSTEM D” wow this i understand and feel it all the way, i used to wonder if there was an explanation for these habits and extremities i have that many others think im a freak or what ever else… i was so relived to read this section, brought the biggest smile to my face :) THANK YOU…. on that note, i have had one chef say to me “your service fridge is like NARNIA” 2 door. 2 shelves but i pull out so many things that amazes them all…

  7. Dave Burnet on December 1st, 2010 6:22 am

    I’ve read Kitchen Confidential and watched all the No Reservations series. Bloody love it. In fact, my copy of Confidential is being passed around the AIS (Australian Institute of Sport) at the moment. You’re a legend down under Tony. Don’t stop serving up the ugly bits as well as the tasty ones!

    Cheers from Oz. Dave.

  8. Eileen on December 22nd, 2010 4:53 pm

    Anthony, am a successful soupmaster. Love your books and think you are the best of the best. It is great you have climbed the culinary mountain, but every book of yours I read, every show you contribute your culinary viewpoint on convinces me that your amazingly cogent views has value add to the process. Thank you, les Halles rocks! Eileen

  9. paty on February 17th, 2011 12:52 am

    Hi Tony! I hope u will read this… I like you and I really like No Reservations.

  10. Deanna Therriault on March 7th, 2011 9:44 pm

    Given your travels to far off locals and like for fare native to your locale, you should consider traveling to northern Ontario Canada to the remOte First Nations communities. Traditional cooking and harvesting: sturgeon, pickerel, beaver, moose, porcupine and the ways in which the Nishnawbe peoples still depend on the land for their survival. Would make a great show!

  11. Danny Teo on May 26th, 2011 4:05 am

    Hi Anthony, just finished the Nasty Bits. As I’m from Singapore, I believe there is a mistake made in your chapter, DIE DIE MUST TRY. you mentioned nasi lemak as a spicy broth with seafood and noodles. I think you meant LAKSA. nasi lemak is rice cooked in coconut milk with fried fish/anchovies, egg and sambal. Love your books! Love your shows!

  12. Animal Attack on September 5th, 2011 10:32 pm

    Headed to Costa Rica next sunday! Has Anthony made it down there yet? For some reason I think the answer is noooo!

  13. candy brown on January 18th, 2012 9:21 am

    being a southern cook and also a diabetic, it is all in moderation, of what you eat and exercise.having sugar as we call it in the south. is not all about food ,it is about heredity, you dont have to be fat to have it. it does not single out heavy people. get off paula back as we say in the south. she is excellent cook just like i am, anytime bring it on, i will gladly show how to really cook.

  14. Kerwin Wyche on February 19th, 2012 3:17 pm

    Hey Tony,in”The Nasty Bits”chapter titled “Viva Mexico!Viva Ecuador!you speculate about racism and go on to postulate the “How come I don’t see many African Americans in good restaurant kitchens? question-but I’ll leave that to another,more reasoned advocate,hopefully one with better answers than I have”…I found that a thoughtfully,provocative question,but a pretty weasely cop-out on the answer part;and until said “reasoned advocate”steps up,I’ll just have to settle for your highly esteemed opinion.If you’ll give it!

  15. Sol Strauch de Carvalho on July 11th, 2012 8:37 pm

    Hi Chef,
    I’m Brazilian (Carioca)and i think you commited a little mistake. Though you were right when you said cariocas don´t cook (generally, we really don’t care), you messed up going to São Paulo to eat a feijoada. It’s a Carioca dish, ok?
    Wish you my best, love your shows!

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