This is a popular bundle featuring 5 of Hyperink's most popular Anthony Bourdain Quicklets, including:
-Kitchen Confidential
-The Nasty Bits
-No Reservations
-A Cook’s Tour
-Typhoid Mary
Each Quicklet contains chapter-by-chapter summaries & analysis, historical context, a short author bio and background, and overall analysis of key themes, characters, and more.
Here are selected excerpts below. Buy them together and save over 55% off the individual price!
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From Quicklet on The Nasty Bits:
The Nasty Bits, Anthony Bourdain’s fifth book, is a collection of essays written in the years after publishing his breakout book, the bestselling Kitchen Confidential, and is aptly subtitled “Collected Varietal Cuts, Usable Trim, Scraps, and Bones.” Though the book is not enough to gain a sense of Bourdain as a person or a chef, the collection of rants, essays, travelogues, and short fiction could be considered a digestif to his other books, or an amuse-bouche for new readers.
Bourdain is famous (maybe infamous) for his profane and gleefully anarchic writing, for smudging the clean and pristine pages of food writing with smears of grease, cigarette ash, and spilled vodka. This is perhaps best evidenced by the three names on the dedication page: Joey, Johnny, and Dee Dee, of the Ramones. Punk beats thrum through his books, along with a heady and unapologetic hunger; the book has a yearning to see and eat and drink and smoke, more and more.
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From Quicklet on No Reservations:
No Reservations: Around the World on an Empty Stomach is based off the content and experiences of Anthony Bourdain during filmings of the widely popular Travel Channel show, No Reservations. Anthony Bourdain, the host of the show, travels the world, showcasing foods ranging from late night street food, to a meal cooked by a Maharana.
Not intending for this book to be “some cynical, cheap-ass ‘companion’ book to the series,” Bourdain includes photos that were taken along the way ? mostly by the show’s production assistants. Although this book does complement the show, and gives a more in-depth view of many favorite episodes, it could also stand on its own as a photographic travelogue.
As Bourdain says in the introduction, the book’s photos try to “give viewers a brief taste, a sense of what [they] felt during the relatively short time [they] were there,” instead of doing a “best of,” or, even worse, attempting to create a comprehensive view of the place.
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From Quicklet on A Cook’s Tour:
Viewed simply, A Cook’s Tour is one man’s quest to discover just what the perfect meal might be. Unfortunately, things are rarely so cut and dried. As Bourdain’s travels, at least for this book, took place pre-September 11th, there is still a little elasticity in the travel. Yes, Bourdain experiences certain moments of unease while on his journey, but not in the way that travelers are forced to take added precautions today.
Food is the great equalizer: a shared passion, simply made up of different ingredients, depending on where you are in the world. It is able to evoke the strong, visceral reactions related not only to taste, but also touch, smell, sound, and sight. Given food’s shared cultural arc, it’s not a stretch to see how something as basic as food could be considered transformative.
...buy the bundle to keep reading!
