A Review of A Cook’s Tour by Anthony Bourdain

Does the idea of eating a still beating cobra heart and following it up with a blood chaser appeal to you? How about a potentially deadly puffer fish? Lamb gonads? Tete de veau (sweetbread stuffed calves face)? An old rubbery iguana? Birds nest soup? What about a sublime 20 course meal at The French Laundry in Napa Valley Ca, or roasted bone marrow at St. John restaurant, London. A Cook’s Tour is partly a foodie’s book, covering both the delectable and the disgusting, and it is also a travel book, tracing Boudain’s course through Tokyo, Vietnam, Cambodia, Portugal, Spain, France, Morocco, Russia, Mexico, California, Scotland, and England.

A Review of Abaza by Louis Nowra

This approach frees the narrative from the mainstream pattern of beginning, middle and end. In some ways this is no different from the controlled narrative disclosures of such books as John Banville’s Eclipse or Milan Kundera’s The Unbearable Lightness of Being. But there is in the case…