A Cook's Tour | |
---|---|
Starring | Anthony Bourdain (host) |
Country of origin | United States |
No. of episodes | 35 |
Production | |
Running time | half hour (approx. 0:22 per episode) |
Release | |
Original network | Food Network |
Original release | 2002 – 2003 |
# | Prod Num | DVD[1] | Title | Place Visited |
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1 | TB1A01 | Disk 5 | A Taste of Tokyo | Tokyo |
2 | TB1A02 | Disk 5 | Dining with Geishas | Rural Japan |
3 | TB1A03 | Disk 6 | Cobra Heart - Foods That Make You Manly | Ho Chi Minh City, Vietnam |
4 | TB1A04 | Disk 6[2] | Eating on the Mekong | Mekong River, Vietnam |
5 | TB1A05 | Disk 6 | Wild Delicacies | Cambodia |
6 | TB1A06 | Disk 5 | Eating on the Edge of Nowhere | Cambodia and Japan |
7 | TB1A07 | Disk 3 | Cod Crazy | Portugal |
8 | TB1A08 | Disk 3 | San Sebastian: A Food Lover's Town | Basque region, Spain |
9 | TB1A09 | Disk 3 | Childhood Flavors | Arcachon, France |
10 | TB1A10 | Disk 3 | Stuffed Like a Pig | Portugal, south-western France |
11 | TB1A11 | Disk 4 | A Desert Feast | Morocco (Sahara) |
12 | TB1A12 | Disk 4 | Traditional Tastes | Morocco (cities) |
13 | TB1A13 | Disk 4 | The Cook Who Came in From the Cold | Saint Petersburg |
14 | TB1A14 | Disk 4 | So Much Vodka, So Little Time | Saint Petersburg |
15 | TB1A15 | Disk 2 | Tamales and Iguana, Oaxacan Style | Oaxaca, Mexico |
16 | TB1A16 | Disk 2 | Puebla, Where the Good Cooks Are From | Puebla, Mexico |
17 | TB1A17 | Disk 1 | Los Angeles, My Own Heart of Darkness | Los Angeles |
18 | TB1A18 | Disk 1 | The French Laundry Experience[7] | Napa Valley and San Francisco |
19 | TB1A19 | Disk 1 | My Hometown Favorites | New York City |
20 | TB1A20 | Disk 1 | My Life as a Cook | New York City and Provincetown, MA |
21 | TB1A21 | Disk 3 | Highland Grub | Scotland |
22 | TB1A22 | Disk 3 | A Pleasing Palate | London |
# | Prod Num | DVD | Title | Place Visited |
---|---|---|---|---|
1 | TB1B01 | Disk 2 | Food Tastes Better with Sand Between Your Toes | St. Martin |
2 | TB1B02 | Disk 1 | No Beads, No Babes, No Bourbon Street | New Orleans |
3 | TB1B03 | Disk 2 | A Mystical World | Salvador |
4 | TB1B04 | Disk 2 | How to Be a Carioca | Brazil |
5 | TB1B05 | Disk 1 | Elements of a Great Bar | New York City |
6 | TB1B06 | Disk 1 | The Struggle for the Soul of America | Minneapolis, MN |
7 | TB1B07 | Disk 1 | The BBQ Triangle | Kansas City, Houston, and North Carolina |
8 | TB1B08 | Disk 5 | Mad Tony: The Food Warrior | Sydney |
9 | TB1B09 | Disk 5 | Down Under: The Wild West of Cooking | Melbourne |
10 | TB1B10 | Disk 6 | Singapore: New York in Twenty Years | Singapore |
11 | TB1B11 | Disk 6 | Let's Get Lost | Chiang Mai, Thailand |
12 | TB1B12 | Disk 6 | My Friend Linh | Hanoi, Vietnam |
13 | TB1B13 | Disk 6 | One Night in Bangkok | Bangkok, Thailand and Singapore |
18. San Francisco: “The French Laundry Experience”; Country: USA; Chef Tony Bourdain makes a pilgrimage to meet the man he considers to be the finest chef in the western world: Thomas Keller, chef and owner of The French Laundry in Yountville, California, located in the Napa Valley outside of San Francisco. … Tony has also invited several chef friends, including Scott Bryan of NYC’s Veritas and Eric Ripert of NYC’s Le Bernardin, to join him for a special menu prepared by Keller himself. The high point in the meal comes when Keller sends Tony a specially-crafted custard made from tobacco leaves and coffee.