What was last night’s dinner?
Was it bland, everyday meatloaf covered with gravy? Perhaps it was one of those microwave meals that can be whipped up in five minutes. But as soon as the fork hits the cold, hard Salisbury steak in the main compartment of the tray, the poor, hungry student must put the meal back into the microwave for another zapping.
Anthony Bourdain, the author of “A Cook’s Tour,” never faces the dilemma of having the same boring dish day after day. Along with being the author of two satirical thrillers and another cookbook, Bourdain is the executive chef at Les Halles in New York. He writes of the varied experiences he has had with food in all the countries he has visited. His mission: to find the perfect meal.
Bourdain not only has a knack in the kitchen, but he also knows how to write well. His style is very easy to follow, and the simple words he uses add great detail to the images. The readers can get every detail of the mouth-watering, exotic dishes Bourdain has sampled.
There’s the “lobster ravioli with fresh green pea puree” in England, Mexico’s hot, boiled iguana tamales wrapped in corn husk with masa sauce, Vietnam’s famous pho, a spicy noodle soup, and don’t forget Japan’s treasured seafood.
One of Bourdain’s meals in Japan included octopus with wasabi, abalone, sea eel, sea cucumber, ark shell, more eel and any other cuisine with the word “sea” in it.
While reading about each meal each meal, the reader desires the opportunity to taste the strange, foreign dishes – even if the delicacy sounds bizarre. Normally people would not want to know they were eating lamb, a Moroccan specialty, but Bourdain makes the dish seem so tasty and delicious.
Bourdain also adds to the interest of the reader by writing about the country’s cultures. Readers learn about proper Japanese etiquette. For dinner in Japan, many people do not use chairs. Instead they sit on a hard mat placed on the floor. Their legs should be “tightly crossed or tucked under, knees in front.” Readers also learn of the traditional dress, a yukat.
The author also manages to weave a bit of humor into the story, aimed at an American audience. When writing about fugu, a Japanese dish, Bourdain admits his knowledge of the cuisine is based on his “Simpsons” education.
The book is not only a great read for professional chefs, but for everyone who enjoys a little humor and good food.
