Great Foods We Have Lost

10 key Culinary Questions For. Anthony Bourdain

Current favourite chef/restaurant and why?
Fergus Henderson - St. John Restaurant, London

Favourite food-related book (cookery or otherwise)?
French Laundry Cookbook by Thomas Keller

Desert island ingredient?
(Assuming I have a fishing pole) - Sushi fixins (wasabi, marinated ginger, rice, soy sauce, etc.)

Desert island wine/drink?
Beer - probably Guinness with a special pipe from St. James Gate.

You're dying, last taste you want on your tongue?
Roasted bone marrow from Fergus Henderson's restaurant (see above)

Biggest influence (person or life experience)?
Fear and Loathing in Las Vegas by Hunter S Thompson

What do you want kids to know?
Eat without fear - see food as an adventure

What do you want government to know (re food)?
Get your fucking nose out of my business!

What is the best way to cook duck?
Roast the breast, confit the leg, foie gras the liver, and use the bones for stock.

Favourite music for cooking to?
Dead Boys "Sonic Reducer".

Interviewed by Leslie Williams

Anthony Bourdain is Exeuctive Chef at Brasserie les Halles in New York and the author of Kitchen Confidential and three crime novels set in the New York restaurant world.