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In A Cook’s Tour, Anthony Bourdain crisscrosses the world, sampling local delicacies from the sublime to the bizarre. In Japan, he eats traditional Fugu, a poisonous blowfish that can be fatal if prepared incorrectly. He travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh’s Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he’s treated to a sustaining meal of live cobra heart before moving on to savor a snack with the Viet Cong in the Mekong Delta. Paperback
In A Cook’s Tour, Anthony Bourdain crisscrosses the world, sampling local delicacies from the sublime to the bizarre. In Japan, he eats traditional Fugu, a poisonous blowfish that can be fatal if prepared incorrectly. He travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh’s Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he’s treated to a sustaining meal of live cobra heart before moving on to savor a snack with the Viet Cong in the Mekong Delta. Paperback