Anthony Bourdain during the Peabody interview for "Parts Unknown." - photo by Peabody Awards under CC BY 2.0
Anthony Bourdain during the Peabody interview for "Parts Unknown." - photo by Peabody Awards under CC BY 2.0


Many people from all over the world have buried their noses on Anthony Bourdain’s bestsellers, like “Kitchen Confidential” and “Medium Raw”. And there is still a number of books by Anthony Bourdain that are worthy of being in your collection. Here are the late Bourdain’s books, all in a convenient list:

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Books by Anthony Bourdain: Anthology

The Nasty Bits (2006)

“The Nasty Bits” offers humorous, provocative and exotic anecdotes and essays by Anthony Bourdain. It also includes a fiction piece, “A Chef’s Christmas”, as well as commentaries. The anecdotes and essays are organized into sections following the traditional flavours of salty, sweet, sour, bitter and umami.

Books by Anthony Bourdain: Biography

Typhoid Mary (2001)

“Typhoid Mary: An Urban Historical” features the life of Mary Mallon (a.k.a. Typhoid Mary). The book is a revelation of the sordid facets of the early 20th century – of the disturbing conditions, including those in the kitchen, which paved the way for the typhoid fever epidemic that lasted for more than a decade.

Books by Anthony Bourdain: Cookbook

Anthony Bourdain’s Les Halles Cookbook (2004)

In this cookbook, Anthony Bourdain shares recipes, strategies and techniques so you can prepare classic bistro dishes with French flair. This is a product of all the years that Bourdain has spent at Les Halles.

Appetites: A Cookbook (2016)

Apparently the last book by Bourdain, “Appetites: A Cookbook” features recipes of his personal favourites and dishes that he believes people should know how to prepare.

Books by Anthony Bourdain: Memoir

Kitchen Confidential (2000)

“Kitchen Confidential: Adventures in the Culinary Underbelly” is by far the most popular of Anthony Bourdain’s books. The book allows readers to have a peek into the cooking career of Bourdain, as well as what goes behind the scenes in the kitchens of restaurants.

A Cook’s Tour (2001)

A Cook’s Tour” was originally published as “A Cook’s Tour: In Search of the Perfect Meal”. Later iterations became “A Cook’s Tour: Global Adventures in Extreme Cuisines”. The book recounts the world travels of Bourdain, including the exotic dishes he has encountered in different parts of the planet.  


No Reservations: Around the World on an Empty Stomach (2007)


Published on October 15, 2007, the book comes as a journal of Bourdain’s travels on his show, No Reservations, complete with mementos and behind-the-scenes photographs.  

Medium Raw (2010)

Best known as a follow-up to “Kitchen Confidential”, “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook” features Bourdain’s commentaries on television chefs. It also includes his opinions on the changes in the restaurant scene 10 years after the release of “Kitchen Confidential”.

Books by Anthony Bourdain: Novels

Bone in the Throat (1995)

This was the first novel from Anthony Bourdain. It takes the reader into a world of mayhem in Manhattan’s Little Italy – with a chef, a murder and the mob mixed in. A 2015 movie with the same title was based on this book, with Bourdain as one of the executive producers.

Gone Bamboo (1997)

Set in the Caribbean, the novel follows the story of expats living an idyllic life. Add a powerful capo into the scene and you can find yourself laughing as you page through the book.

The Bobby Gold Stories (2001)

Expect to come across food, crime, sex and chaos in this book about a lovable criminal with the club and restaurant scenes as his turf.

Get Jiro! (2012)

Anthony Bourdain co-wrote a graphic novel – and that’s “Get Jiro!” with Joel Rose, with the artwork done by Langdon Foss. “Get Jiro!” has master chefs and food-obsessed L.A., in an epic culinary war.

Get Jiro: Blood and Sushi (2015)

Three years pass and Anthony Bourdain and Joel Rose are back with “Get Jiro: Blood and Sushi”. This time, the graphic novel goes back to Jiro as a young man and his beginnings as a sushi chef.