A new, deluxe edition of Kitchen Confidential to celebrate the life of Anthony Bourdain. The book will feature a brand new introduction, a Q&A with Ecco publisher and Bourdain’s long-time editor Daniel Halpern. Interior pages are hand-annotated by Anthony Bourdain himself. The interior will also feature a brand new drawing by Ralph Steadman. Almost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business—this time with never-before-published material.

The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef , the number-one rated food show on cable television since its inception. In Bringing It Home , Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine—bizarre, gross or downright stomach turning as it may be to us—is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic—the bizarre truth—about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds , a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler’s goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in “culinary anthropology” to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to “the last stop on the subway”—the most remote area of a place where its essence is most often revealed; the need to seek out and catalog “the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, "People said, 'That's roadkill!' ‘No it's not,’ I said. ‘It's a cultural story.’” Whether it’s a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.

In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. Picking up where "Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food. It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl's anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid -- even eager -- to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike. "The New York Times has said, "While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl." In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.

From Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta, follows the author as he embarks on a quest around the world to find the ultimate meal.

Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he's had while roaming the world in search of new and exciting meals. Zimmern takes readers from country to country, visiting local markets, participating in cultural feasts, and chasing down native wildlife to taste what each country has to offer, and discovering what is most authentic about each place he visits and the amazing information he receives while traveling to these countries. And you can too! Come along on Andrew's amazing adventures and learn fun facts about the animals he encounters, the people he meets, and the places he explores. You'll also find cool recipes to try at home. So let Andrew Zimmern be your guide as he takes you around the world, eating his way through foods one couldn't even dream of eating, while celebrating the undiscovered destinations and weird wonders still taking place today.

The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.

Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken FricassUe and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fatteh to White Miso Hummus.AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crome Fra-che set to become family favourites.As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.

"Ultra-beloved TV and social media star Misha Collins and his wife Vicki Collins invite families to become food adventurers in this cookbook that teaches parents how to set up their children for a lifelong, healthy, and joyful relationship with real food"--

Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, a single-volume edition of the bestselling Perfection books, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken & Roast Potatoes, Pizza, Hamburger,Bangers & Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish & Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart & Ice Cream, Trifle and Baked Alaska. Among the many adventures on his quest, he travels to Delhi and makes an MRI scan of the marinated chicken in his Tikki Masala; he discovers the secret to the ultimate crispy duck in Peking and experiments at home by inflating a Gressingham on a foot pump; he walks the Dickensian streets of Lambeth and learns how to capture the essence of a fish and chip shop in a perfume bottle, and he explores the Willy Wonka-esque Tate & Lyle factory and tastes some seventy-year-old syrup that proves an inspiration for the flavour of his treacle tart. Total Perfection is an original, inspiring and fascinating voyage around the culinary globe.

Heston Blumenthal has quickly made a name for himself as one of the world's most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists.

The man who loves to eat anything that's really good writes about crab in San Francisco, a carry-on gourmet lunch on a Miami flight, oysters in New Orleans, and other dishes in other places

Calvin Trillin has never been a champion of the “continental cuisine” palaces he used to refer to as La Maison de la Casa House. What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” in the part of Louisiana where people are accustomed to buying these spicy sausages and polishing them off in the parking lot. (“Cajun boudin not only doesn’t get outside the state, it usually doesn’t even get home.”) In New York, Trillin even tries to use a glorious local specialty, the bagel, to lure his daughters back from California. Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin “our funniest food writer.”

"We are on our way to Le Havre. The train is going so fast that the landscape is all but a blur. From time to time, I can see a farm in the mist surrounded by a sea of green fields. I am excited but also scared. It is 1955, and we are on our way to New York." So begins the marvelous journey of Colette Rossant, just married to an American architect and about to leave France for a new life in the heart of New York City. At first, Colette finds Americans' manners to be as mystifying as their cuisine, but before long, she discovers the myriad charms of her adopted country. Between taking on an astoundingly diverse series of jobs, raising four children, and renovating a Soho town house, Colette develops her own flair for food -- and for superb food writing. In this spirited and deliciously entertaining memoir, Colette shares the unforgettable stories of her forty tumultuous years at the heart of American and international cuisine. The children's cooking school she starts for her daughter's friends turns into a starring role on a PBS television series. As New York magazine's "Underground Gourmet," she hails the city's staggering array of outstanding ethnic cuisine. Either with her husband and children, or on her own, she travels to Africa, China, Japan, and South America, exploring cuisine and culture around the globe. She rides camels through the Australian outback, barters lipstick for fresh vegetables in Tanzania, and is almost arrested as a spy by the Chinese secret police -- just because she is trying to eat like a local. Charming, indomitable, endlessly curious and adventurous, Colette Rossant inspires us to savor every meal -- and every day. With a wonderful array of mouth-watering recipes, The World in My Kitchen is an irresistible celebration of family, food, and life.

Paris, 1947: Colette Rossant returns to Paris after waiting out World War II in Cairo among her father's Egyptian-Jewish relatives. Initially, the City of Light seems gray and forbidding to the teenage Colette, especially after her thrill-seeking mother leaves her in the care of her bitter, malaisé grandmother. Yet Paris will prove the place where Colette awakens to her senses. Taken under the wing of Mademoiselle Georgette, the family chef, she develops a taste and talent for French cooking. The streets of Paris soon become Colette's own as she navigates the outdoor markets and café menus and emerges into her new, gastronomical self. Return to Paris is an extraordinary coming-of-age story that charts the course of Colette's culinary adventures -- replete with expertly crafted recipes and family photographs. An exploration of passion in all its flavor and texture, Colette's memoir will live in the hearts and palates of readers for years to come.