The Nasty Bits
Collected Varietal Cuts, Useable Trim, Scraps, and Bones
by Anthony Bourdain

1-58234-451-5
CDN $29.95 cloth
Bloomsbury USA

Anthony Bourdain Canadian Tour: June 2006

On June 12, 2006, Anthony Bourdain spent a day in Vancouver doing media interviews and bookstore appearances to talk about his new book The Nasty Bits.

Listen to the 3-part podcast series.

Part One: Bourdain’s World
LISTEN NOW - Part 1 (16.9 MB, MP3 Runs: 14:57)

- Anthony Bourdain’s most surprising questions.
- How to train for a career in the entertainment business
- Listener mail
- grossest Canadian Food
- getting sick from food
- how Anthony stays trim
- How to succeed in just about anything you do
- Advice to would-be culinary school students

 

Part Two: The Book Signing
LISTEN NOW - Part 2 (18.4 MB, MP3 Runs: 12:46)

8 a.m. at Barbara-Jo’s Books to Cooks in Vancouver

- Anthony is greeted with a breakfast of champions.
- Barbara-Jo talks about why she had to have Anthony visit her store.
- Anthony meets the fans.
- Anthony gives advice on “must sample” street food vendors in New York City.
- He talks about who comes to book signings and why.
- Bourdain just doesn’t seem like your usual kind of cookbook author ...
- He reveals the best hidden cooks in New York.
- And Bourdain talks about turning 50 and why life is like pinball.

 

Part Three: Not All Nasty Bits
LISTEN NOW - Part 3 (23.4 MB, MP3 Runs: 16:10)

Anthony Bourdain talks about:
- What chefs have in common
- Whether he misses day to day restaurant work
- and what he’s afraid of.

Bourdain also discusses:
- Work ethic
- The Omelette of Truth
- Human nature
- Advice for the fast foodie
- Pub food
- Tattoos
- How he started writing
- and what he’s working on next.



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Photos from Barbara-Jo’s Books to Cooks

Book signing at Barbara-Jo's Books to Cooks, Vancouver, BC

 



Anthony Bourdain books on display.

 



Robert Ouimet interviews readers for the Raincoast podcast.

 



Anthony Bourdain signs books.

 



Anthony Bourdain signs his new book The Nasty Bits.

 



Chef to chef.

 



 

photo credit: Raincoast Books

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