Anthony Bourdain A Cook's Tour

St. Martin: In an attempt to escape the stress of city life, Anthony visits the island of St. Martin. In this Caribbean paradise, Tony eats a healthy Rastafarian meal with a freedom fighter, helps prepare grub for a food caravan, discovers foodstuffs not available at American supermarkets, and finally relaxes at a beach bar.

New Orleans, Louisiana: In New Orleans, Anthony Bourdain catches a Bayou alligator, cools off with a world famous sno cone, gets in trouble with the law, eats jambalaya with a dancing chef, and finally kicks back to enjoy some local jazz.

Salvador, Brazil: Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich Bahian cuisine: fried shrimp, palm oil, chili peppers, and coconut. Here, Tony takes part in a tradional ceremony, and experiences the culinary talents of the famous Bahian, Chef Dada.

Brazil: What is Carioca? These natives of Rio de Janeiro are lovable scamps who somehow find ways to avoid work altogether, preferring the beach, flirting, and hanging out at restaurants and bars. Mr. Bourdain, under the tutelage of an exemplary Carioca, gives the lifestyle a try, enjoying a savage tan, Brazilian barbecue, and one too many Caipirinhas!

New York, New York: Join Anthony Bourdain on his quest to characterize the perfect bar. With him, discover the importance of a "maniacal bartender", the proper chemical makeup of drinks, the joys of seedy dive-bars, and the need for late night snacks.

Minneapolis, Minnesota: Tony travels to the grain belt capitol, Minneapolis, to inspect the conflict between creative independent operators and generic franchises. Beginning in the food nightmare within the Mall of America, Anthony vows to find good cuisine within the city.

Kansas City, Kansas, and Houston, Texas, and North Carolina: Which style of barbecue reigns supreme - Kansas City, Houston, or North Carolina? Anthony Bourdain journeys to all three, judging the secrets behind sauces, wood pits, and slow smokers.

Sydney, Australia: Bourdain embarks on a pilgrimage through Australia to indulge in a meal made by one of the world's best chefs, Tetsuya Wakuda. Days, miles and many Australian meals later, Anthony finds himself unable to describe Tetsuya's delicious and well-earned meal.

Melbourne, Australia: Melbourne boasts a bunch of hard-living, good-natured, and eccentric food-lovers. In search of the outlaws of food, Tony explores a pasteurization-free cheese factory, and an old-world cured jamon workshop. Alas, no trip to Australia is complete without an authentic "barbie", so Bourdain settles down with new found friends for an afternoon meal of surf n' turf.

Singapore: Chef Anthony Bourdain decides to find the real Singapore with its multicultural restaurants and markets. He samples prescription food dishes, explores the Geyland Serai Market, rides the clean and efficient subway, and sees Singapore's diversity in the "Little India" neighborhood.

Chaing Mai, Thailand: Jumping into a Thai tuk tuk taxi, Bourdain attempts to soak up Thai culture and get lost in the cuisine of Chaing Mai. From spicy soups and noodles in the busy city, to the hospitality and delicate salads of the countryside, Tony learns to appreciate all things Thai.

Hanoi, Vietnam: Tony returns to his beloved Vietnam to visit his friend, Linh, for the Vietnamese lunar New Year holiday, Tet. Together, the friends enjoy the holiday and indulge in all the exotic delicacies Vietnamese culture offers.

Bangkok, Thailand: A spontaneous layover in Bangkok leads Bourdain into the city, where he tries strange meals of deep fried frog skins and pla rah - a fish paste that has fermented for three months to a year.