Star Grazing: with Chef Harry & His Celebrity Friends Book

After fourteen years of contented vegetarianism, it takes a lot to make me want to try roasted lamb testicles. I could almost stop writing here: the book is that good. Bourdain's attitude is part of his charm. I'm not sure I'd want to work in his kitchen, but he writes a damn good story. From one end of the earth to the other, he and his faithful camera crew take on whatever is local, exotic, beloved, and edible. Then he eats it. The way this man writes about food is incredible--last time someone made meat sound so good I was in Minneapolis and the local restaurant reviewer had my taste buds in a vice grip.

This writing is not for the squeamish, not for the faint of heart. If you can't stand profanity, read something else. Bourdain pulls no punches, but that means he gives everything a fair shot. Read it. Enjoy it. Then go find a really good dinner.