More Bits of Bourdain

March 22, 2010

By Karen

This week, No Reservations visits Provence. I love watching Anthony Bourdain in beautiful locales with clean sheets. There’s a dinner scene that sounds like the meal he cooked in Tuscany, where we unwittingly got our first look at Ottavia. She told me she was directed to say his cooking was “disgusting,” but it was actually quite tasty.

Apparently, Tony doesn’t fare much better in Provence, but blogger Miss Expatria defends him against his cruel hosts at the villa.

Ottavia just tweeted that Tony is in India again.

Thanks to another DVD recorder glitch, I missed NR in Harbin, China, last week, but I’m set to catch the rerun today. My recorder also trashed “Obsessed,” so I’ll need to recapture that to keep my collection complete.

Speaking of “Obsessed,” Bourdain must be learning you mess with food bloggers at your own peril. They will always have the last word. Tony allegedly dissed Steven Plotnicki of Opinionated About Dining in the special, who struck back via, DUH, a lengthy blog post I couldn’t get through. But then, I’m not a foodie.

In the Things to Do Department…

Take Travel Channel’s NR Knowledge Quiz. I’m embarrassed to say I scored poorly.

And watch the last episode of Alternate Universe,Duel Over Russia.”

Tony told ChicagoMag.com why Ottavia flew to Chicago alone.

SlashFood got him to answer 5 questions.

Cats Working reader Cindy provided this link to a preview of Bourdain’s new book, Medium Raw. I wonder if they’ve made the cover photo more menacing?

Village Voice got a bit about “Ruth Bourdain,” who’s tweeting as a cross between Ruth Reichl and Tony.

Tony discussed exercise and many other things with Anne Berry at Examiner.com in New Orleans in January, but her interview just appeared. Here are links to Part 1, Part 2, Part 3, and Part 4, not readily found on the site.

PS: In December, a new book is being released, containing 15 years of Julia Child’s correspondence with Avia DeVoto, who helped her find a publisher for Mastering the Art of French Cooking. Julia in her own words. Yum!


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