"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 the locals on six continents and what they eat
may surprise you. Extreme Cuisine examines eating habits across the
global neighborhood, showing once and for all that road kill for one
culture is restaurant fare for another!
"I've tried to make this book a guide to how the other half dines and
why. Over a period of twenty-five years I've augmented my
meat-and-potatoes upbringing in the United States to try a wide variety
of regional specialties, from steamed water beetles, fried grasshoppers
and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's
testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an
open wood fire in Thailand, pig stomach soup in Singapore, minced water
buffalo and yak butter tea in Nepal, stir-fried dog tongue and "five
penis wine" in China, the boiled blood of a variety of animals in
Vietnam, and pate made from my son's placenta when I lived (and he was
born) in the UK. This list goes on, and I share some of these
experiences in the chapters following, along with many recipes. After
all, no matter what humans eat, by choice or circumstance, the one thing
all the dishes have in common is that they must be prepared properly."
--From the introduction by Jerry Hopkins
Chapters include:
- Mammals
- Reptiles & Water Creatures
- Birds
- Insects, Spiders & Scorpions
- Plants
- Leftovers