--- product_id: 4130174 title: "A Cook’s Tour" price: "Rp498591" currency: IDR in_stock: true reviews_count: 13 url: https://www.desertcart.id/products/4130174-a-cook-s-tour store_origin: ID region: Indonesia --- # A Cook’s Tour **Price:** Rp498591 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** A Cook’s Tour - **How much does it cost?** Rp498591 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/4130174-a-cook-s-tour) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description From the star of No Reservations , Anthony Bourdain's New York Times- bestselling chronicle of travelling the world in search the globe's greatest culinary adventures " Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy." -Sam Sifton, New York Times Book Review The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef. Fans of Bourdain will find much to love in revisiting this classic culinary and travel memoir. Review: Ethnoculinary Traditions Exposed - "A Cook's Tour" by the wonderfully worldly and well-traveled Anthony Bourdain, is a book about food like no other, and it is simultaneously entertaining, exciting, and revolting. Tony travels the world in search of the perfect meal; it's an exciting quest for any chef to ponder, but along the way he comes across numerous local delicacies that can be best described as only for the strong of heart. Although he encounters several problems with dishes from around the world (the Mexican sautéed ant eggs and Scottish deep-fried haggis with curry sauce and deep fried egg stand out), the most stunning for my money are the things he eats in Asia, and especially Vietnam. I for one would not be able to eat the traditional Vietnamese breakfast of soft-boiled duck embryo complete with feathers, followed by a steaming bowl of "chao muk", a hearty soup made from ginger, sprouts, cilantro, shrimp, squid, chives, pork-blood cake, and croutons; later Tony enjoyed some braised bat ("imagine braised inner tube, sauced with engine coolant"). Even worse than that, though, is the concept of eating a still-beating cobra heart, after a very special snake disemboweling ceremony. While Vietnam takes the proverbial cake, the book features other gastronomic nightmares from around the globe, with Japan coming in second in the contest for unusual and disturbing foodstuffs. The foodie tour of Japan started out benignly enough, with an appetizer of "amuse-gueule of hoshigaka goma-an" (dried persimmon and fried soy curd with sesame paste), but quickly progressed to things like "suppon-dofu" (a soft-shell turtle in egg pudding with green onion and turtle broth), and culminated in the classic and beloved Japanese delicacy, "natto", which Bourdain describes as "an unbelievably foul, rank, slimy, glutinous, and stringy goop of fermented soybeans". After the natto, Bourdain finished with a dish described as "mountain potato": of this he said, "I could only handle a single taste. To this day, I have no idea what it really was.... The small, dark, chewy nugget can only be described as tasting like salt-cured, sun-dried goat rectum". Throughout the book, Bourdain maintains his wry, sarcastic sense of humor, possibly as a survival tool to get him through his next meal. He mocks a vegan potluck dinner as the "real heart of darkness", discusses fabled and exotic foods such as the unbelievably rank durian fruit, and always manages to do it while being respectful of local traditions and cultures very different from his existence in New York City. This is a great book for anyone interested in foods and cultures of the world, and I recommend it highly! Review: Loved it... - Loved it! You really feel like you are traveling with him. The language and the vibe are exactly like watching No Reservations. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #6,664 in Books ( See Top 100 in Books ) #6 in Gastronomy Essays (Books) #6 in Culinary Biographies & Memoirs #240 in Memoirs (Books) | | Customer Reviews | 4.6 out of 5 stars 3,613 Reviews | ## Images ![A Cook’s Tour - Image 1](https://m.media-amazon.com/images/I/71GvIHPLAaL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Ethnoculinary Traditions Exposed *by R***S on July 31, 2009* "A Cook's Tour" by the wonderfully worldly and well-traveled Anthony Bourdain, is a book about food like no other, and it is simultaneously entertaining, exciting, and revolting. Tony travels the world in search of the perfect meal; it's an exciting quest for any chef to ponder, but along the way he comes across numerous local delicacies that can be best described as only for the strong of heart. Although he encounters several problems with dishes from around the world (the Mexican sautéed ant eggs and Scottish deep-fried haggis with curry sauce and deep fried egg stand out), the most stunning for my money are the things he eats in Asia, and especially Vietnam. I for one would not be able to eat the traditional Vietnamese breakfast of soft-boiled duck embryo complete with feathers, followed by a steaming bowl of "chao muk", a hearty soup made from ginger, sprouts, cilantro, shrimp, squid, chives, pork-blood cake, and croutons; later Tony enjoyed some braised bat ("imagine braised inner tube, sauced with engine coolant"). Even worse than that, though, is the concept of eating a still-beating cobra heart, after a very special snake disemboweling ceremony. While Vietnam takes the proverbial cake, the book features other gastronomic nightmares from around the globe, with Japan coming in second in the contest for unusual and disturbing foodstuffs. The foodie tour of Japan started out benignly enough, with an appetizer of "amuse-gueule of hoshigaka goma-an" (dried persimmon and fried soy curd with sesame paste), but quickly progressed to things like "suppon-dofu" (a soft-shell turtle in egg pudding with green onion and turtle broth), and culminated in the classic and beloved Japanese delicacy, "natto", which Bourdain describes as "an unbelievably foul, rank, slimy, glutinous, and stringy goop of fermented soybeans". After the natto, Bourdain finished with a dish described as "mountain potato": of this he said, "I could only handle a single taste. To this day, I have no idea what it really was.... The small, dark, chewy nugget can only be described as tasting like salt-cured, sun-dried goat rectum". Throughout the book, Bourdain maintains his wry, sarcastic sense of humor, possibly as a survival tool to get him through his next meal. He mocks a vegan potluck dinner as the "real heart of darkness", discusses fabled and exotic foods such as the unbelievably rank durian fruit, and always manages to do it while being respectful of local traditions and cultures very different from his existence in New York City. This is a great book for anyone interested in foods and cultures of the world, and I recommend it highly! ### ⭐⭐⭐⭐⭐ Loved it... *by A***S on September 23, 2025* Loved it! You really feel like you are traveling with him. The language and the vibe are exactly like watching No Reservations. ### ⭐⭐⭐⭐ Travelogue, history, and food for shock value. *by G***Y on June 26, 2024* If you're sensitive, vegetarian, love animals, or don't want to think about that awful moment when say, a cow becomes a steak, this is most definitely not the book for you. Things become unalive and turned into meals often here, which seems in part for shock value, and in part because the author is still trying to digest - no pun intended - what he's experienced. I have not seen the TV series, and now don't need to as I've read plenty about the experiences, the cameras panned away while he shares his view. Anthony is, as ever, a unique mix of cynical, excited, and weary. He seems continually surprised that this is his life: "Things had not turned out as I’d hoped. Two days of travel up a no-name river and across the worst road in the universe – and for what? This was no gamblers’ paradise. The ‘vice capital’ was the same collection of dreary whorehouses and bars as everywhere else, only less welcoming. The citizens seemed stunned, lethargic, frightened, angry – not what you want in a destination resort." Some of the descriptions of other cultures (read: not New Yorkers or carnivores, as his disdain for vegetarians is near legendary) verges on racist, while others are more generous, even delighted. I'd be remiss if I didn't mention Anthony's noted substance issues - cigarettes and alcohol here - and obvious mental health issues, pep talking himself through things. He's missed. ## Frequently Bought Together - A Cook's Tour: Global Adventures in Extreme Cuisines - Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) - World Travel: An Irreverent Guide --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.id/products/4130174-a-cook-s-tour](https://www.desertcart.id/products/4130174-a-cook-s-tour) --- *Product available on Desertcart Indonesia* *Store origin: ID* *Last updated: 2026-06-02*