Bread, meat, repeat. Tony bites into a foie gras dog in Chicago, his definition of hotdog perfection. Then examines the finest kind of beef in NYC and inserts a polish sausage into a tunnel of toppings in Hawaii.
We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 1. He explores Spain, France and Greece. He visits Barcelona to meet Albert Adria, the chef in charge of desserts at Ferran Adria's restaurant, El Bulli. He is not only creating delicious desserts but he is transforming those desserts into masterpieces. Faux spongecake, frozen fruit gels, and black sesame meringue in the shape of a granite stone are just some of his specialties. Tony's friend Lucy takes him north of Barcelona to see Enric Rovira, a local artist who has been sculpting chocolate for all occasions. His amazing talents and attention to detail are the backdrop for beautiful chocolate eggs, large molds of chocolate shaped by the noonday sun and crafted by Enric's hands. Tony then visits a tiny restaurant in a little Basque village for an incredible array of grilled foods: succulent prawns, baby eels, and caviar. Upon leaving, Tony proclaims that this just might be the best meal he has eaten... ever. Then, Tony visits Brittany, which has the reputation of being one of France's most alluring gastronomic regions. He has come to experience not only the cuisine, but also both the ancient cultures and traditions that have influenced this area as well. He then heads to Belon, France, to try their world famous oysters. Then Tony makes his way to Crete, Greece, to meet a local food writer, Byron. Byron takes Tony on a journey through the local market to explore the Greek diet. At Pantheon Restaurant in Iraklia Market, they enjoy a meal of fresh fish, wild greens, tripe soup, and lamb sweetbreads. After their meal, they hang out with Crete locals to sample raki, a legal form of moonshine. This powerful liquor is like rocket fuel, and already Tony is hooked. At a nearby Hanian café, Byron introduces Tony to a chef who specializes in a Hanian breakfast favorite: a pastry made of fresh phylo dough stuffed with a ricotta-like cheese, sprinkled with sugar on top.
We've compiled the best of Anthony Bourdain's Asia trips in The Asia Files - Volume 2. He explores Vietnam, India, China and Japan. In Vietnam, Tony meets up with his old friend Philip Lajaunie. He's the owner of Les Halles restaurant and Tony's old boss. Philip's eccentric personality leads them across Saigon in search of a few unique dishes, like banh mi and a baguette stuffed with pate and mortadella. Continuing to India, Anthony gets a taste of real Indian street food, like beef tapioca bryani, and a glimpse into the life of the men who create elaborate bronze cooking vessels. Finally, Anthony dawns his skis and hits the slopes in China, braving the unbearable cold of Haerbin. He finishes his journey in Japan, tasting real Sapporo Ramen.
The best of Anthony Bourdain's US trips in The US Files - Vol. 3, in which he further explores Hawaii and Missouri. He chows down on SPAM sushi and purchases a pricey aloha shirt, then digs into a squirrel pot pie.
Every man has a weakness, and Tony's is pork. He feasts on SPAM sushi in Hawaii, then noshes on a pig and boar crossbreed in Austria. Sexy food calls his name in Australia, where he devours spicy pig heart and tongue.
It takes a true professional to chug alcohol around the world.
Strange, unusual and out-right weird. Tony's appetite is as big as the ocean, and he loves the sea. He tears through wriggling octopus and Korean beer in Queens, feasts on red snapper in Japan and cracks open sea urchin in Italy.
We've compiled the best of Anthony Bourdain's Caribbean trips in The Caribbean Files - Volume 1, in which he further explores Haiti, the Dominican Republic, and the Grenadine Islands. In Haiti, Tony walks the streets of Port Au Prince, taking in the destruction the earthquake left behind. After that, he meets up with Handy Tibert, a well-known face in the Haitian film industry, for a taste of Haitian street food. When Tony and Handy stop for chicken, rice and beans, and a spicy slaw, they quickly notice that passersby have stopped to watch, not because of the film crew, but because they are hungry. Tony and his crew make a quick decision to buy out the street food vendor and feed the onlookers. Unfortunately, a violent commotion erupts, which Tony pegs as a metaphor for what is wrong with so much well-intentioned aid effort around the world. The next day, Tony returns to the streets for the Day of the Dead. Usually this holiday is filled with celebration, but this year's festivities are a bit more somber as the Haitians visit the remains of their relatives lost in the quake. Afterwards, Tony meets with actor and humanitarian, Sean Penn, in the tent city built by his relief group, J/P Haitian Relief Organization. They sample chicken pies and explore the grounds, then look through inspiring pieces of art created by local Haitians. In the Dominican Republic, Tony meets filmmaker Juan Basanta for lunch. Empanadas, longanisa, Dominican peas, stewed goat and avocado salad are served alongside ice-cold Dominican beer. On the outskirts of town is the neighborhood of Villa Mella. Here, Tony meets up with local writer and magazine editor Ruben Lamarche for a celebration full of chicharron, pork deep-fried in lard. Tony heads to the Grenadine Islands where he meets chef and restaurateur Norman Van Aken for breakfast on the beach. They dine on barracuda, clawless lobsters and croissants that don't suck. Then he visits the small island of Bequia to hunt and feast on a large rodent. On St. Vincent, Tony fishes for crawfish and relaxes by a waterfall.
We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 2, in which he further explores California, Texas and Louisiana. In San Francisco, CA, Tony and his friend Oscar head to a local liquor store known for their cubana torta. This torta is filled with six different meats, avocado, cheese, jalapeños, tomato, mayo, and a fried egg. The next morning, Tony visits the Ferry Building Farmer's Market, home to fresh fruits and vegetables, welcoming people, and a delicious organic tamale plate. That afternoon, Tony takes a trip just across the Bay Bridge to Oakland, to visit Shelley Garza, an advocate for the local community, and samples some of the tasty tacos, burritos, and tamales that International Boulevard's taco trucks are known for. Back in San Francisco, Tony has dinner with chef and friend Chris Cosentino, a well-respected chef in the city, at Sushi Sebo. Course after course of toro, yellowtail, baby shrimp, sake, seabream head, and mackerel keeps Tony's mouth watering. Chris invites Tony to his restaurant, Incanto, a place known for serving up the nasty bits. Tony and a group of friends sit down for a delicious dinner of fried brains, spreadable salami, deep-fried ham crystals, and venison heart tartar. Then Tony heads to Austin, TX, to join in on the fun that is the food truck craze. He visits the El Taco Rico food truck for tacos and deep fried morning dove. He also snacks on delicious slow-cooked brisket, ribs and sausage at Franklin BBQ. Finally, Tony travels to Louisiana for Southern home cookin'. While dining on dirty rice, sweet potatoes, Boudin and cracklings, he discovers Cajun food is strikingly more rustic and less European than its Creole counterpart. This authentic food experience goes deeper yet when he is bestowed the honorable task of shooting a boucherie hog.
We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 2. He explores Spain, France and Italy. Tony visits the mecca of the gastronome community, El Bulli in Roses, Spain. Tony puts on his chef whites and joins chef Ferran and staff in the kitchen to make hazelnut churros and jam wontons wrapped in rose petals. Then, he gets to try all of the goods he helped prepare. Tony, Ferran and Jose Andres begin with cocktails served in forms such as flautas and cotton candy. In Paris, Tony examines the new generation of chefs with Eric Ripert. A bold new direction has these young, up and coming chefs, turning the world of fine dining upside down. Tony visits the island of Sardinia off the coast of Italy to visit with his wife Ottavias's family. Tony and Ottavia enjoy a delicious dinner at a local hotel - plates of fatty cured meats, panna carazao (the local bread staple), and multitudes of pastas. The next day, Tony sits down with Ottavia and her family for a meal of freshly-made pastas, cheeses, and meats, along with wild rabbit and partridge, topped off by fresh cheese and sweet honey. He then goes on a tour of the town of Orgosolo, known for the hundreds of murals that are representative of the political, economic, and cultural history of Sardinia.
We've compiled the best of Anthony Bourdain's Asia trips in The Asia Files - Volume 1. In this volume, he explores the Philippines, Malaysia, Thailand and Japan. He tastes everything from lechon pig to shawarma to cockles and he's hungry for more. On an island off the coast of Malaysia, Tony encounters one animal he won't eat... monkeys! Then, during Tony's stop in Japan, he learns the fundamentals of the eighteenth century study of kendo where he meets his match.
The best of Anthony Bourdain's Hemisphere trips in The Eastern Hemisphere Files - Volume 3, in which he further explores Egypt and Mozambique. He smokes shisha, sucks on giant crayfish and relaxes with a beer and piri piri.
In his Emmy Award winning series, Anthony Bourdain travels the globe to explore the cities, villages and countries that offer life’s truest surprises.