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"A delectable treat for those heavyhearted devotees, as well as a phenomental introduction for those who have yet to discover Bourdain's creative, curious, charismatic voice...The collection...is large and luscious, full of fun, variety, insight, and wonder--just like the man himself...A worthy scrapbook of Bourdain's big, bold life...vivid, evocative, and ample helpings of Bourdain's joy, sharp humor, and wonder...An endless buffet from a giant, voracious, soul-searching talent." - BookPage, starred review
"Bourdain delivers whip-smart, mot juste, and funny pronouncements on the world...A welcome gathering of work by a writer-and traveler, chef, and truth teller-gone too soon." - Kirkus Reviews
"The hunger for more Bourdain and his writing remains insatiable. Witherspoon, his agent and friend of many years, has assembled a wealth of new material by the late great, including teenage diary entries, unpublished short stories and chapters from an unfinished novel." - New York Post
"Some of the loveliest passages come when Bourdain writes with just-so tenderness and precision about his family... I suspect Bourdain will be read in years to come less as a writer about food than of food work. Everywhere he lands - whether in struggling bistros, mob joints or midtown nightclubs - he warms to the subaltern caste of underpaid toilers slicing and sizzling and sweating away." - The Guardian
"Bourdain delivers whip-smart, mot juste, and funny pronouncements on the world...A welcome gathering of work by a writer-and traveler, chef, and truth teller-gone too soon." - Kirkus Reviews
"The hunger for more Bourdain and his writing remains insatiable. Witherspoon, his agent and friend of many years, has assembled a wealth of new material by the late great, including teenage diary entries, unpublished short stories and chapters from an unfinished novel." - New York Post
"Some of the loveliest passages come when Bourdain writes with just-so tenderness and precision about his family... I suspect Bourdain will be read in years to come less as a writer about food than of food work. Everywhere he lands - whether in struggling bistros, mob joints or midtown nightclubs - he warms to the subaltern caste of underpaid toilers slicing and sizzling and sweating away." - The Guardian