Anthony Bourdain

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 4 January 2003

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

Chef and author Anthony Bourdain described his first book, Kitchen Confidential, as an "obnoxious and over-testosteroned" account of his life in the restaurant business. Still, the book remained on the New York Timesbestseller list for weeks. Now the food world's outrageous bad boy is at it again with his new book, A Cook's Tour, the chronicle of his planet-circling jaunt in search of the ultimate meal. Mr. Bourdain likes his adventure with a generous dose of risk and an occasional touch of the bizarre—like dodging Cambodian minefields to have cocktails in Khmer Rouge territory and eating poisonous blowfish in Japan.

By comparison, the normally over-the-top Jane and Michael Stern are simply eating pie at the Coffee Cup Cafe in Sully, Iowa. Steve Jenkins returns to talk about goat cheese, which inspired Lynne to create a recipe for Aged American Goat Cheese with Salad of Honey-Piquant Greens and Apples. Reporter Scott Haas checks out the secret of Belgium's sensational frites, we'll hear from a dairy farmer who practices Reiki on his cows, and Lynne shares her mail-order source for exquisite dried fruits for holiday gifts.

Broadcast dates for this episode:

December 8, 2001 (originally aired)
January 4, 2003 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.8	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table,
0:36.5	a show for people who love to eat.
0:39.2	The Splendid Table is brought to you by Clubwed Gift Registry at Target.
0:43.7	The place you can register for Target's own kitchen essentials, hard, anodized cookware from Calphalon.
0:50.4	It's professional quality heavy cookware with tempered glass lids and ergonomic handles.
0:55.9	Our program is produced by Minnesota Public Radio for PRI.
0:59.7	Today we talk with Anthony Bourdain, the chef who wrote the controversial book, Kitchen Confidential.
1:06.6	It was his take on what really happens in restaurant kitchens.
1:11.3	Well, he's at it again.
1:12.9	Anthony Bourdain circled the planet writing his new book, A Cook's Tour, in search of the perfect meal.
1:19.4	Now, this is a man who likes adventure and the occasional touch of the bazaar with his dinner.
1:25.2	Steve Jenkins, the Cheese Authority, who is not shy with opinions, gives us his take on
1:29.5	Go Cheese.
1:30.4	Reporter Scott Haas is in Belgium, trying to figure out why the frets are so fine.
1:35.4	Then it's a dairy farmer performing strange acts on his cows.
1:39.6	And as we do every week in the second half of the show, we'll be opening the lines for
1:43.7	your calls.
1:44.7	You can reach us at 800, 537-52.
1:48.7	Well, Jane and Michael Stern are ready to roll.
	...

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