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Size: 10x0x14; First edition, first printing. Looks unread with just a touch of shelf wear Please email for photos.

Sewn binding. Cloth over boards. With dust jacket. 308 p. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

Sewn binding. Cloth over boards. With dust jacket. 308 p. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

First edition, first printing with full number line ending in '1'. A fine clean tight unmarked copy in fine unclipped dust jacket.

New York:: Bloomsbury,, (2001). Hardcover first edition -. Fine in fine dust jacket.. First printing. Book which is the basis for his series on the Food Network. "The only thing Anthony Bourdain loves as much as cooking is traveling. . Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail." After eating traditional Fugu in Japan, a poisonous blowfish which can be prepared only by specially licensed chefs, and live Cobra heart in Saigon and a 6 hour, 20 course tasting menu at Keller's legendary French Laundry in Yountville, he kicks both on a West Indian island with his wife, with a meal of cold local beer, ribs in adobo sauce and his wife's burger cooked well-done with a slice of Kraft cheese - and just maybe that was the perfect meal. 274 pp.