Extreme Cuisine

Extreme Cuisine : The Weird & Wonderful Foods that People Eat

3.42 (78 ratings by Goodreads)
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Description

"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
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Product details

  • Paperback | 352 pages
  • 152 x 229 x 22.86mm | 680g
  • Boston, United States
  • English
  • more than 50 recipes; 50 color photos
  • 079460255X
  • 9780794602550
  • 1,075,005

Review quote

"I couldn't have written Cook's Tour without this book." -Anthony Bourdain, noted chef & traveler "No One Here Gets Out Alive, a best-selling book by Jim Morrison, is Hopkin's most famous book. Seems like he could have used the same title here." -Playboy "A weird and wonderful book." -The Wall Street Journal "...you have o love a book with chapters titled Ears, Eyes, Noses, Lungs, Tongues, Lips, Gums, Glands and Feet. Well maybe love is too strong a word, but if you want to read about food while squirming as if at a horror movie, Extreme Cuisine will do it for you." -The Los Angeles Times "...an informative if stomach-turning tour de gastronome. make sure you chow down first; you won't be hungry afterwards." -Time Magazine "...a visually stunning volume that is part history, part travelogue and part cookbook." -AsiaWeek "It's delightfully disgusting." -Outside "Perhaps this is the best food book for your friend on a diet." -Honolulu magazine
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About Jerry Hopkins

Jerry Hopkins has published more than 1,000 magazine articles and 26 books, including three international best sellers, No One Here Gets Out Alive, The Lizard King: The Essential Jim Morrison, and Jimi Hendrix Experience. A correspondent and contributing editor to Rolling Stone magazine for nearly twenty years, Hopkins now resides in Bangkok, where he has developed a strong reputation as a travel writer, and writes regularly for publications such as The New York Times and Conde Nast Traveler.

Michael Freeman has published 23 books on photography. His work has appeared internationally in such magazines as National Geographic, GQ, and Life.
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Rating details

78 ratings
3.42 out of 5 stars
5 17% (13)
4 27% (21)
3 41% (32)
2 13% (10)
1 3% (2)
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