"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 Foreword by
Anthony Bourdain
Sit down for a meal with the locals on six continents--what they are
eating may surprise you. Extreme Cuisine examines eating habits across
the globe, showing once and for all that one man's road kill is another
man's delicacy!
"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." --From the introduction by Jerry Hopkins
Dive headfirst into food culture from around the world. Join author
Jerry Hopkins on a culinary and cultural tour as he explores foods that
may seem bizarre, and often off-putting, to us. As he says, "What is
considered repulsive to someone in one part of the world, in another
part of the world is simply considered lunch."
Part travelogue, part cultural commentary and history, and part cookbook
(yes, really), with Extreme Cuisine anyone can become an adventurous
eater--or at least learn what it's like to be one.
Chapters include:
- Mammals
- Reptiles & Water Creatures
- Birds
- Insects, Spiders & Scorpions
- Plants
- Leftovers
