Anthony Bourdain's a Cook's Tour

Season 1

TV-PG

The #1 food writer and television host in the world, Anthony Bourdain reinvented the food travel genre. In his groundbreaking first series, Bourdain travels around the world indulging his taste for local cuisine and eccentric characters.

22 Episodes

A Taste of Tokyo
E1
A Taste of TokyoThe Japanese have a healthy respect for food, which Tony can definitely appreciate. A trip through a market with a sushi chef prepares Tony for his dinner. He also eats a meal with sumo wrestlers.
Dining with Geishas
E2
Dining with GeishasRural Japan: Tony decides to look for a more relaxing, traditional Japanese culinary experience in the countryside. Tony travels to an old-style Japanese inn that specializes in kaiseki cuisine, ancient tea ceremony, and local ingredients.
Cobra Heart, Food That Makes You Manly
E3
Cobra Heart, Food That Makes You ManlyHo Chi Minh City, Vietnam: After taking a cyclo-ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.
Eating on the Mekong
E4
Eating on the MekongA trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.
Wild Delicacies
E5
Wild DelicaciesCambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.
Eating on the Edge of Nowhere
E6
Eating on the Edge of NowhereCambodia and Japan: Taking his obsession with the film Apocalypse Now a little too seriously, Tony sets out for Pailin reputed to be one of the most dangerous towns on Earth. After his journey, Tony returns to Japan.
Cod Crazy
E7
Cod CrazyPortugal - Portuguese cuisine holds a dear place in Tonys culinary heart.Tony travels to Porto, home of the famous Port wine, where he is immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture.
San Sebastian: A Food Lover's Town
E8
San Sebastian: A Food Lover's TownSan Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the citys tapas bars.
Childhood Flavors
E9
Childhood FlavorsArcachon, France Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fishermans soup) and fresh oysters.
Stuffed Like a Pig
E10
Stuffed Like a PigPortugal & South-West France: Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. Then, Tony heads to France to experience the rich delights of a foie gras farm.
A Desert Feast
E11
A Desert FeastTony has one objective in Morocco, eat a roast sheep. He travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
Traditional Tastes
E12
Traditional TastesIn Morocco, Tony learns about the rich culinary tradition and home cooking from a British ex-pat.
The Cook Who Came in From the Cold
E13
The Cook Who Came in From the ColdTony's friend Zamir shows him around St. Petersburg. A product of a childhood during the cold war, Tony fantasizes about being a spy as he eats his way through blinis, borscht, reindeer, pickled salads, and dumplings.
So Much Vodka, So Little Time
E14
So Much Vodka, So Little TimeSt. Petersburg, Russia - Tony continues his mission with a tour of local working class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.
Tamales and Iguana Oaxacan Style
E15
Tamales and Iguana Oaxacan StyleTony has always been interested in the Oaxacan tradition in food. A friend leads Tony through a local market, where they taste a variety of interesting foods. And, of course, Tony can't pass on tequila.
Puebla Where Good Cooks Come From
E16
Puebla Where Good Cooks Come FromPuebla, Mexico - According to Tony, the best line cooks in N.Y.C. come from Mexico, so he travels to the Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap).
Los Angeles, My Own Heart of Darkness
E17
Los Angeles, My Own Heart of DarknessTony is apprehensive about the glamorous world of LA, so he begins with hot dogs. After a long day and a guest stint at Campanile, he has gained a new appreciation for the glitz of the City of Angels.
French Laundry Experience
E18
French Laundry ExperienceTony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine–Thomas Keller. Keller creates a specialized menu just for Tony, including a course that is pure Tony–tobacco leaf and coffee custard.
Hometown Favorites
E19
Hometown FavoritesNew York, NY - Passionate about his city, Tony gives us an intimate tour of the New York City foods he loves - sturgeon and bagels, fluke ceviche, pan-seared foie gras, braised veal cheek, authentic cheese and, of course, a hotdog.
My Life As A Cook-NYC
E20
My Life As A Cook-NYCThis episode is all about Tony. Tours through Tony's restaurant, Les Halles; his first restaurant job in Provincetown, and the Culinary Institute of America; plus an interview with his mentor provide a fascinating look at the host, chef and writer.
Highland Grub
E21
Highland GrubTony sets out to prove that Scotland does have tasty options. He begins with a deep fried breakfast of pizza, eggs, and Mars bars. Next, he enjoys a hearty lunch of haggis. Finally, after fishing and hunting across the countryside, he eats a calm dinner at a large estate.
A Pleasing Palate
E22
A Pleasing PalateWhile the United Kingdom doesn't have the greatest culinary reputation, Tony is determined to find the best in Britain. Some of his choices are exotic, including: goat liver salad, roasted pig's head, ox heart-grilled and breaded pig's tail. He also enjoys a tour through the countryside and a community from India.