Get Jiro!

( 4 )

Overview

New York Times Bestseller

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.

On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a ...

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Overview

New York Times Bestseller

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.

On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!

Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

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Editorial Reviews

From the Publisher
"'Get Jiro!'" unfolds in a dystopian version of Los Angeles where today's (mostly) polite and academic discussions about food have evolved into grisly gastronomic feuds.... In some ways, "Get Jiro!" represents a coming-full-circle thing for Mr. Bourdain."—The New York Times

"What's an ex-yakuza enforcer turned sushi chef to do, ask culinary expert and author Bourdain (Medium Raw) and co-writer Joel Rose (La Pacifica) in this boisterous lampooning of food culture, a pet project for Bourdain, who seems to revel in the unrestrained narrative allowed in a comic book. Their answer will be enjoyable to anyone versed in samurai revenge stories or the films of Sam Peckinpah.... The book's saving grace is the wonderfully clean and detailed art by an all-star team of artists led by illustrator Foss, whose meticulously researched and composed visuals mirror Jiro's precision with a knife and produce equally appetizing results."—Publishers Weekly

"Bourdain...promised 'an ultra-violent slaughter-fest over culinary arcane,' and he delivers pretty much exactly that....Bourdain let's his foodie id run wild, extolling the elegant simplicity of a peasant dish like pot-au-feu here and caving in skulls with sauté pans there.  Foss' stubby, dough-faced figures walk a fine line between goofy and thuggish, and fall apart with great ickiness when dismembered. Equal parts blunt culinary opinion-mongering and satiric takedown of the very same chef-worship culture Bourdain helped create, this amusing diversion coasts comfortably in the wake of the standard bearer of gore-soaked foodie comics..."—Booklist

Library Journal
06/01/2014
Almost a modern-day version of the 1961 Kurosawa film Yojimbo, this is the story of a humble sushi chef who enters a Los Angeles in which the restaurateurs are crime lords waging a war of ideals: exotic cuisine vs. organic, farm-to-table fare. Cowritten by celebrity chef Bourdain (Kitchen Confidential) and journalist and novelist Rose (Kill Kill Faster Faster), this beautifully drawn send-up of foodie culture stars the ultimate lone hero determined to stand his ground. (LJ 7/12)
Publishers Weekly
Chef Jiro wants nothing more than to serve traditionally crafted sushi to humble and respectful diners. But his extraordinary skills eventually attract the wrong kind of attention when the heads of two cutthroat rival food empires, one that embodies the epicurean ideal and the other obsessed with all things local and homegrown, begin to vie for his services. What’s an ex-yakuza enforcer turned sushi chef to do, ask culinary expert and author Bourdain (Medium Raw) and co-writer Joel Rose (La Pacifica) in this boisterous lampooning of food culture, a pet project for Bourdain, who seems to revel in the unrestrained narrative allowed in a comic book. Their answer will be enjoyable to anyone versed in samurai revenge stories or the films of Sam Peckinpah, but may turn off readers looking for a less bloody and derivative outcome. The book’s saving grace is the wonderfully clean and detailed art by an all-star team of artists led by illustrator Foss, whose meticulously researched and composed visuals mirror Jiro’s precision with a knife and produce equally appetizing results. (July)
Library Journal
In the futuristic Los Angeles presented in celebrity chef Bourdain's first graphic novel, food culture rules all social life, copping to corporate honchos. People even sing about food at karaoke bars. Two reigning culinary empires control the town like mafia, and both want new-in-town sushi chef Jiro on their team. But Jiro has his own plans and prevails by cleverly pitting both sides against each other, snotty international omnivores vs. holistic purists. This simple plot gets plenty of moxie out of details swiped from fight manga, kung-fu films, gourmet trivia, and food-service culture. Jiro doesn't just slice-and-dice tuna but also yahoo customers who order California rolls. Hit men have salt and pepper shakers tattooed on their arms. And references to ortolans, elvers, pho, or boudain may send you right to the web. VERDICT World building carried to delicious extremes makes this one a gourmet delight. Art and coloring come off exactly right: detailed, hyper, and rather grimy—like a restaurant kitchen after a long, overworked evening—and Foss's skill at subtle facial expressions is extraordinary. Recommended for foodies, Bourdain fans, and devotees of Layman and Guillory's Chew.
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Product Details

  • ISBN-13: 9781401228286
  • Publisher: DC Comics
  • Publication date: 5/7/2013
  • Pages: 160
  • Sales rank: 354,203
  • Product dimensions: 6.40 (w) x 10.10 (h) x 0.50 (d)

Meet the Author

Born in 1956, Anthony Bourdain graduated from the world-renowned Culinary Institute of America. He began running New York kitchens at restaurants such as Supper Club, One Fifth Avenue, and Sullivan's. His extensive body of work has graced the pages of The Times, New York Times, Observer, the Face, and Scotland on Sunday. He is an ongoing contributor and authority for Food Arts magazine. Bourdain's fictional works include two crime novels - 1997's Gone Bamboo and Bone in the Throat in 1995. His book Kitchen Confidential: Adventures in the Culinary Underbelly was a bestseller, with an updated edition published in 2007. In 2002, the Food Network debuted what would become a twenty-two episode series featuring Bourdain circling the globe and feeding his adventure eating habit with the most extreme cuisine the world had to offer. The inspired bestselling book, A Cook's Tour In Search of the Perfect Meal, met with huge success in the United Kingdom and the United States.

Joel Rose's most recent novel is The Blackest Bird, which has been translated into 13 languages. Previous books include Kill the Poor, Kill Kill Faster Faster (both of which have been made into films), and New York Sawed in Half. For DC Comics, he wrote the graphic novels LA PACIFICA and THE BIG BOOK OF THUGS.

Biography

Like all great chefs, Anthony Bourdain is a true jack-of-all-trades. Just as a truly skilled chef would not limit himself to, say, cooking risotto, Bourdain has approached his writing career in much the same way. His repertoire consists of comedic crime novels, autobiographical travelogues, exposes, and historical explorations -- not to mention a collection of tasty recipes.

Bourdain's career has been characterized by more unexpected twists and turns than one would find in one of his novels. After the native New Yorker graduated from the Culinary Institute of America, he opened his own classic French Bistro, Brasserie Les Halles. However, never satisfied with simply traveling a single avenue, Bourdain tried his hand at penning a novel. The results were wholly unexpected: A witty, gritty mob tale set in the Little Italy section of Manhattan, Bone in the Throat was published in 1995. Bourdain's second novel, Gone Bamboo, followed two years later, and once again the writer's innate knack for black humor was on full display. Publishers Weekly confidently christened him "a new master of the wiseass crime comedy."

Of course, by the time the public had placed Bourdain in a specific literary niche, he was already on to bigger game. In 1999, The New Yorker published "Don't Eat Before Reading This," his scathing exposé of conditions within certain New York restaurants. The article, which garnered wide attention, would ultimately evolve into the critically lauded full-length book Kitchen Confidential: Adventures in the Culinary Underbelly. Bourdain brought the same cutting humor and confident swagger that marked his novels to his first nonfiction work, establishing a distinct voice that followed him from genre to genre. Jumping from memoir (The Nasty Bits) to biography (Typhoid Mary: An Urban Historical) to culinary how-to (Anthony Bourdain's Les Halles Cookbook), Bourdain served up his smartypants prose with the same skill he brought to his celebrated cuisine.

In the end, even as Bourdain continues to wear many hats -- master chef, restaurant entrepreneur, novelist, essayist, TV star -- his heart still lies in the kitchen. "When you've been a cook and chef for twenty-eight years, as I have, you never really look at the world from any other perspective," he told PreviewPort.com in 2002. "In many ways that's helpful with all the nonsense -- as one tends to have low expectations. For the time being -- I'm making it up as I go along and trying to enjoy the ride while it lasts."

Good To Know

When PreviewPort.com asked Bourdain who he would invite to "the ultimate dinner party," he responded with his typical deadpan flair, "Graham Greene, Iggy Pop, Kim Philby, Louise Brooks, Hede Massing" and would host it in "the squalid back room of the Siberia Bar in NYC."

You can add sitcom creator to Bourdain's long list of accomplishments. In 2005, FOX TV produced a comedy series based on his book Kitchen Confidential only to unceremoniously cancel the series before it even aired.

Bourdain can currently be seen traveling the world in search of the ultimate eating experience in his very own series Anthony Bourdain: No Reservations on the Discovery Channel.

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    1. Hometown:
      New York, New York
    1. Date of Birth:
      June 25, 1956
    2. Place of Birth:
      New York, New York
    1. Education:
      High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978
    2. Website:

Interviews & Essays

Q&A with Anthony Bourdain

1.) What made you decide to write a graphic novel? Were you always a fan of the medium and had this story on your mind for a while?

Anthony Bourdain: I've been a comics fan since childhood—when I was a serious collector of early Marvels (1960s, MAD, horror comics—later began collecting EC's, a few Golden Age, and late 60's West Coast Undergrounds). An early ambition was to be the next R. Crumb. Sadly, my illustration skills—while decent—were not up to anywhere near that standard. When Joel Rose brought the idea back up after an earlier discussion, I thought, "What red blooded American boy in his mid fifties wouldn't do a graphic novel if given the chance? Let's try! As long as we can do it right." The fact that Vertigo, very early on, was supportive of the kind of high quality art we were looking for made all the difference.

2.) How have your travels across the world informed this story? Did you draw inspiration from anything specific?

AB: Well, I clearly love Japan—and am obsessed with hyper-fetishistic, uncompromising old school style sushi, and due to my travels, have been lucky enough to spend a lot of time there. But the book reflects a lot of my food obsessions (funky classic brasserie/bistro) and prejudices. Travel changes you. It exposes you to things. My love of street food is certainly a product of my travels.

3.) Food culture as a whole has been a bit of a phenomenon in the media over the last few years, but not so much in comics. Was that part of your motivation for wanting to create Get Jiro?

AB: I think the explosion of interest in chefs and restaurants is certainly easy fodder for satire. But my motivation was really nothing more than to help tell a story that would be fun, extremely bloody, beautifully illustrated—and insanely detailed as to the specifics of cooking and eating. I'm a big fan of classic Japanese cinema, Hammett's RED HARVEST, spaghetti westerns and food—so these were obvious elements.

4). Your co-writer, Joel Rose, and artist Langdon Foss have both done comic work in the past. What was it like working with them, and how did their experience with creating comics help shape the book?

AB: Joel is the very first guy in the world to have ever published me—back when he ran the legendary Lower East Side literary magazine, Between C and D. He's a friend, whose books I admire enormously, who's been supportive—an even instrumental—in my career since the beginning, for over two decades. It surely helped that he also worked on some of the most influential graphic novels of the last decades and that he had previous relationships with Vertigo. Most importantly, he knows how to tell a story. I care less about that. I'm all about dialogue and atmospherics. I think we complement each other's work nicely. I hope so.

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Customer Reviews

Average Rating 4.5
( 4 )
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Sort by: Showing all of 4 Customer Reviews
  • Posted July 3, 2012

    I have no idea how to categorize this. "Foodie sci-fi"

    I have no idea how to categorize this. "Foodie sci-fi"? If you like Anthony Bourdain, graphic novels, science fiction, "Iron Chef", "No Reservations", or any combination of two or more of those things; you'll probably enjoy this. Clever, colorfully illustrated, a little weird. It also has the most well-drawn food ever to grace a graphic novel (although I'm not sure how much competition there was beforehand). This is unique and worth checking out.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted September 18, 2012

    Outstanding!!!

    This book is something between Bladerunner and Kitchen Nightmares! It's so deep yet funny at the same time and I (who is in the restaurant trade) can attest to - it's a phenomenal twist on the kitchen centric world!

    Was this review helpful? Yes  No   Report this review
  • Posted August 26, 2012

    more from this reviewer

    Anthony-Bourdain-tongue-and-chic

    Crazy entertainment!

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  • Posted July 5, 2012

    more from this reviewer

    Politically Violent, Definitely Bourdain

    Graphic Novel Review (ARC) by Chris for Book Sake
    So I guess Anthony Bourdain is a food snob and it really comes across in this book. People meet horrible deaths for not eating correctly. The food preaching is a little heavy handy. If we ignore that what we have is a well illustrated story about a rock and a hard place mixed with some David and Goliath struggles.

    The book is a bit on the violent side, maybe more then a bit. It kind of has the feel of a Tarantino or Rodriguez movie trying to be a Guy Ritchie movie. So if you are okay with being made to feel food stupid and think that bloody sushi is a tasty treat, this is a book for you.
    Book Rating: 3/5

    Graphic Novel Review (ARC) by Jessica for Book Sake
    I freaking love sushi and I have watched a lot of Anthony Bourdain on television, so I was immediately attracted to reading Ger Jiro! The story started out being all about the food and the proper way to eat sushi, which I have learned from Bourdain’s No Reservations. Sushi is to be eaten with ones hands, not chopsticks. No dipping in soy sauce!! Granted, I don’t always follow either of those, but the point is – there is something educational here.

    Then came the violence. I was cool with that too – I can totally see where this story came from just from watching No Reservations. His characters are exaggerated versions of chefs he has met along his travels. This is a great example of writing what you know.

    Then came the political nature of the book. Ahh, yes, this is the Anthony Bourdain I can’t handle. If you love his show and love him for his snobby, snippy, better-than-thou attitude, you will love this. I for one only have bad words to say when he is talking smack about people. So, this portion left a bad taste in my mouth – but it was to be expected as he is once again writing what he knows.

    I think this story is best for fans of Bourdain’s TV shows who also love the politically violent stories out there. All of the sides within the story have merit and are blown up to make it a stronger basis for the storyline. If anything – you will learn not to order a California Roll at a sushi restaurant with Anthony!
    Book Rating: 3/5

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