About The Author Anthony Bourdain has been a professional chef ever since two misspent years at Vassar college in the mid seventies. He has run kitchens at New York City's Supper Club, One Fifth Avenue, Sullivan's and Les Halles. His work has appeared in The New Yorker, The New York Times, The Times, The Observer, Scotland on Sunday, The Face, Limb by Limb, Black Book and The Independent. |

Bibliography N.B. dates and publishers in dark red indicate British First Editions. Dates and publishers in black indicate recent reprints.
Gone Bamboo
(Canongate Crime Pbk,
2000)
Bone in the Throat
(Canongate Crime Pbk,
2000)

|