Anthony Bourdain: no reservation

http://www.renaud-bray.com

http://www.renaud-bray.com

Russia: Tony and his guide, Zamir, enjoy some shopping and a hearty meal of shashlyk, (a cousin of the kabob), stop to take in the grandeur of the Red Square and meet a former spy who was known to infiltrate the enemy lines and is now infamous throughout Russia. Los Angeles: Anthony cruises the city's fringes in a vintage Delta Royale, visits L.A. institution Roscoe's Chicken and Waffles for fried chicken, waffles, grits and chicken livers; rolls with the punches in a private lesson with the L.A. Derby Dolls; and enjoys fresh goat tacos in historic Boyle Heights. New York: After a traditional Russian meal in Brighton Beach, Anthony visits Ali's Kebab Cafe in Astoria, Queens, for an authentic Egyptian meal of snouts, hooves, brains, and tripe. Later, he shows you where to find the finest sake in New York. Shanghai: In hopes of discovering the perfect dumpling, Anthony stops in at NanXiang restaurant, then meets with a member of the Bai community, who teaches him about cormorant fishing, an ancient but fading tradition using large diving birds. Hong Kong: A wonderland of colors, lights and speed, Hong Kong is a marriage of modern and traditional. Here, Anthony enjoys local fare and learns to perform flips and stunts with none other than Jackie Chan's own stunt crew. French Polynesia: Anthony is introduced to Tahitian Rae Raes, the local drag queens at the Polynesian Piano Bar; samples Poission Cru, the popular snack of choice and hangover antidote; and investigates arguably less-appetizing rumors of local cannibalism. Cleveland: Anthony and a friend visit city landmark Skyline Chili; then are awed by Zubal Books, the largest bookstore in the world, which is housed in a former Twinkie factory. Later, Anthony samples some bohunk food : headcheese (broiled pig's head). Brazil: Anthony gets his fix of Brazilian snack and guilty pleasure, the Mortadella sandwich and dines at Manaca, a restaurant tucked away in the nearby Atlantic forest and is best known for its mix of Amazonian ingredients and local seafood. Argentina: In Buenos Aires, Anthony meets a performance artist who incorporates food into her avant garde art and attends The Day of the Lake festival, where he takes in local music, dancing and an endless supply of beef. Singapore: In this multicultural Anthony visits a hawker stand and samples local favorite bone soup - a hot stew of bones, marrow and an unearthly red sweet-sour sauce - and one of his favorite dishes, steamed shark head. South Carolina: For his first taste of the South, Anthony enjoys the Hominy Grill's Big Nasty, a heaping plate of cheese, fried chicken and gravy; then he finishes the meal off with a slice of buttermilk pie. Later, Anthony discovers the delights of crunchy pig skins. Berlin: A city with a rich and intense history, Anthony is on a quest to experience the cuisine and underground culture that makes Berlin's blend of the old and the new so intriguing. Tuscany: Anthony ruminates about Tuscany's famous writer Dante after a hellish trip getting to this beautiful region. Once he arrives, his trip is considerably more relaxing, with a visit to two family-owned farms - or fattorias - on sprawling estates, where they're treated to fresh wines, cheeses and milks.