"DELICIOUSLY DEPRAVED" -The New York Times on Bone in the Throat
Rediscover the legendary Anthony Bourdain through his three wild crime novels full of criminal cooks, bloody kitchens, and extra-sharp knives. It was the seedy 1990s, and Anthony Bourdain was an anonymous headband-clad chef in New York City. Sweating over gas ranges and mouthing off with the criminals-turned-prep cooks working the line, he loved the camaraderie of cleaving beef bones and pilfering booze with the troublemakers of the world. It was all part of a good kitchen, and to him, it was art.
Bourdain's first book,
Bone in the Throat, was pulled from the entrails of this world. The breakneck mafia caper follows a wannabe chef named Tommy who, like Bourdain, is fresh out of culinary school in Manhattan. He settles for a stint at a red sauce joint in Little Italy, unaware that the restaurant is in deep trouble with the mob-and that now he is too. After publication, Bourdain spent a year in St. Martin to "straighten himself out." Then came
Gone Bamboo, a hysterical crime thriller that follows Henry, a CIA-trained assassin who retires to St. Martin after a botched murder job-but scores aren't settled that easily. It was only then that Bourdain published
Kitchen Confidential, the now-canonical book that made him a legend. But before cleaning up his act for good, Bourdain had one final job: to write
The Bobby Gold Stories, his last ever novel, which follows a once-scrawny Bobby as he does eight years in prison and comes out a hardened brute. When Bobby takes a job at a mobbed-up club, he falls for a fiery line cook named Nikki who brings more trouble than even he knows how to handle.
Full of knife-slinging chefs, fast-talking criminals, and the kitchens that harbor them all, these books reveal Bourdain's mind before his fame. "You can find him, I think, in these early novels" (
Eater), and he's Bourdain as you've never known him before.
