I travelled differently after reading his books. I ate differently after hearing his non-artificial, no bullshit, spunky symphony of stories.
From having a babi guling (roast pig) in Bali because he said "it was the best he's ever had," to eating dirty, delicious seafood in Singapore's Hawker centers, as a result of Tony describing them as "straight-up, old-school, 100 percent pure, uncut, unapologetic food porn," despite the occasional cockroach that would stroll across my table making its presence known.
The WISDOM of TONY BOURDAIN
"Your body isnot a temple, it's an amusement park. Enjoy the ride."
TONY on AUTHENTICITY
"The word authentic has become a completely ridiculous, snobbish term. There are so many first- and second-generation immigrants making wonderful mashups of food they grew up eating. On the other hand, I'm pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies."
TONY on ADVOCACY
"If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. It's a plus for everybody."
TONY on TRAVEL
"Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life―and travel―leaves marks on you."
"I knew already that the best meal in the world, the perfect meal, is very rarely the most sophisticated or expensive one. I knew how important factors other than technique or rare ingredients can be in the real business of making magic happen at the dinner table. Context and memory play powerful roles in all the truly great meals in one's life."
TONY on LIFE
"Life is complicated. It's filled with nuance. It's unsatisfying. ... If I believe in anything, it is doubt. The root cause of all life's problems is looking for a simple fucking answer."
TONY on LIFE in the KITCHEN
"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam. Admittedly, it's a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional. We've all chosen to turn our backs on the nine-to-five, on ever having a Friday or Saturday night off, on ever having a normal relationship with a non-cook."
TONY on TIME
"Given our limited time on this Earth and the sheer magnificence, the near limitless variety of sensory experiences readily available in this country [Thailand], you don't want to miss ANY of it."
TONY on WISDOM
"Perhaps wisdom is realizing how small I am, and unwise, and how far I have yet to go."
COOKS & SERVERS
"The people who cook for you, clean up after you, open doors, drive you home — where do they go when the work day's over? What do they eat?"
This awesome journal was created by the artist Bellino from his origianl painting of the late great Anthony Bourain, and is in Tribute to Tony. There are some of Anthony Bourdain's most famous quotes on life, work, travel, and eating for the pleasure of it all.
105 Pages with 95 blank pages to write recipes, travel adventures and info, stories, poems, take notes, whatever you like, it's yours to do with as you please. Just having Anthony Bourdain will inspire.
This book is 6" X 9" - With 95 Blank Pages and Tony's most famous quotes to boot. You Love Tony, you'll Love this book, so get yorus today.
GIFT IDEAS : Birthdays, Christmas, Bon Voyage, Friendship Gift, and any occasion.