A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal.

The bad boy of the restaurant world takes us behind the scenes of the industry and exposes all kind of secret behaviour that will certainly shock and may even appal you.

The classic bistro cookbook written by the inimitable Anthony Bourdain

A luxury hotel suite in an idyllic, tequila-drenched Caribbean hideaway is supposed to be all cocktails and sex on the beach. But when a job icing a Mafioso godfather goes awry, trouble hits paradise ... in the form of a cross-dressing capo, a debauched Irish hard man and a slew of incompetent but vicious US marshals.

A fully illustrated journal of the author's far-flung travels throughout the world. This book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful photos and oddball mementoes with Bourdain's hilarious and outrageous tales of what really happens when you give a bad-boy chef an open ticket to the world.

The story of a notorious cook and a riveting slice of 1900s New York from the bestselling author of Kitchen Confidential

Anthony Bourdain is a life-long line cook and author of Kitchen Confidential . Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).

An adrenaline-fuelled behind-the-scenes look at the restaurant world in audiobook read by Bourdain himself

Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.

Talks about the grand hotel life. In this story, you can meet the girl-hungry hotel Magician, Kalakobe the African cook, Mr Sigsag, Monsieur Victor, Mespoulet, and an unforgettable cast of down but not yet out hotel employees.

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', the author a chef and novelist has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown, he tells tales of the kitchen that are as passionate as they are unpredictable.

Henry and his wife, Frances, live an idyllic life as two of the Caribbean's most charming ex-pats (and professional assassins). But when Donnie, a powerful capo, is relocated to the island the scene is set for an Elmore Leonard-style mix of low life and high comedy.

Gold is security chief at a mob-run New York nightclub by night, and reluctant bonebreaker and enforcer for Eddie - his college roommate and friend - by day. Emerging from an upstate prison with an imposing physique and a reputation for skilled brutalitiy, he is a lonely child in a hulking body.

All is not well at the Dreadnought Grill: the chef has a smack habit, the owner has been set up by the FBI and in the midst of this, the sous-chef Tommy is just trying to do his job. This novel is street smart and contains drugged-up savvy, foul-mouthed feds and salty mob speak.

An adventure story of a cook who sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).