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A Cook's Tour
Bad-boy chef and author Anthony Bourdain goes off the beaten track in search of foods that are rare, highly esteemed and sometimes downright dangerous. The show, which aired for two seasons on the Food Network, was an offshoot of a best-selling book Bourdain wrote in 2001.
S1, EP20 "San Sebastian: A Food Lover's Town"
The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.
S1, EP5 "Childhood Flavors"
In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.
S1, EP21 "Portugal to France: Stuffed Like a Pig"
Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.
S2, EP9 "Down Under: The Wild West of Cooking"
In Melbourne, Tony meets the wild man of Australian cheese and some breeders of rare English pigs; these food lovers are Tony's kind of folk: gun slinging chefs in a real foodie town.
