Extreme cuisine

More about the book

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy […] Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Introduction by Anthony Bourdain Sit down for a meal with locals across six continents, and you may be surprised by what they eat. Extreme Cuisine explores diverse eating habits globally, illustrating that what is considered road kill in one culture may be a delicacy in another. "I've tried to make this book a guide to how the other half dines and why. Over twenty-five years, I've expanded my meat-and-potatoes upbringing in the U.S. to sample a wide range of regional specialties, from steamed water beetles and fried grasshoppers to sparrow, bison, and crocodile. I've tasted deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, and mice cooked over an open fire in Thailand, among many others. This list continues, and I share these experiences, along with recipes, in the following chapters. Regardless of what humans eat, whether by choice or circumstance, the common thread is that all dishes must be prepared properly." —From the introduction by Jerry Hopkins Chapters include: Mammals, Reptiles & Water Creatures, Birds, Insects, Spiders & Scorpions, Plants, Leftovers.