%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- A Cook's Tour
- Season 1
- Episode 6
Eating on the Edge of Nowhere
A Cook's Tour - S1 - E6
Tony floats on the heart of darkness river. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.
A Cook's Tour: Season 1 - 22 Episode s
1x1 - A Taste of Tokyo
January 8, 2002
The Japanese have a healthy respect for food, which Tony can definitely appreciate. A trip through a market with a sushi chef prepares Tony for his dinner. He also eats a meal with sumo wrestlers.
1x2 - Dining with Geishas
January 12, 2002
In Japan, Tony experiences the contrast between a serene, rural inn for a tea ceremony and the bustling activity of a famous restaurant in Tokyo. Relaxing tea versus dangerous blowfish mark his trip.
1x3 - Cobra Heart, Food That Makes You Manly
March 19, 2002
Ho Chi Minh just might make a man out of Tony when he eats fetal duck egg (with feathers), cobra heart and blood.
1x4 - Eating on the Mekong
January 15, 2002
A trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.
1x5 - Wild Delicacies
January 22, 2002
Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.
1x6 - Eating on the Edge of Nowhere
March 26, 2002
Tony floats on the heart of darkness river. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.
1x7 - Cod Crazy
June 17, 2002
Wine and fish figure prominently in this episode as Tony explores Portugal.
1x8 - San Sebastian: A Food Lover's Town
July 5, 2002
The Basque food culture in Spain has a rich history and tradition. Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.
1x9 - Childhood Flavors
January 29, 2002
Tony and his brother revisit favorite childhood haunts in Arcachon, France. A memory of an oyster from this place changed the course of Tony's life.
1x10 - Stuffed Like a Pig
July 8, 2002
Tony joins Jose at the family farm to enjoy a fattened pig at the village feast. Then, he travels to a destination from his childhood where he debates eating a calf's head.
1x11 - A Desert Feast
March 5, 2002
Tony has one objective in Morocco, eat a roast sheep. He travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
1x12 - Traditional Tastes
May 7, 2002
In Morocco, Tony learns about the rich culinary tradition and home cooking from a British ex-pat.
1x13 - The Cook Who Came in From the Cold
February 19, 2002
Tony's friend Zamir shows him around St. Petersburg. A product of a childhood during the cold war, Tony fantasizes about being a spy as he eats his way through blinis, borscht, reindeer, pickled salads, and dumplings.
1x14 - So Much Vodka, So Little Time
April 16, 2002
Tony and his friend explore St. Petersburg. Tony is especially interested in the working class foods of the people. Ice fishing, smoked fish, and high luxury caviar are a few of the stops.
1x15 - Tamales and Iguana Oaxacan Style
April 2, 2002
Tony has always been interested in the Oaxacan tradition in food. A friend leads Tony through a local market, where they taste a variety of interesting foods. And, of course, Tony can't pass on tequila.
1x16 - Puebla Where Good Cooks Come From
February 12, 2002
Tony's favorite kitchen mates all seem to come from Mexico, and he wants to know why. Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms, and more.
1x17 - Los Angeles, My Own Heart of Darkness
February 26, 2002
Tony is apprehensive about the glamorous world of LA, so he begins with hot dogs. After a long day and a guest stint at Campanile, he has gained a new appreciation for the glitz of the City of Angels.
1x18 - French Laundry Experience
April 30, 2002
Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine–Thomas Keller. Keller creates a specialized menu just for Tony, including a course that is pure Tony–tobacco leaf and coffee custard.
1x19 - Hometown Favorites
April 23, 2002
Tony decides to share all of his hometown haunts with the viewers. Lox and bagels, wine and dinner, a variety of cheese, and great hot dogs make his list of top stops.
1x20 - My Life As A Cook-NYC
February 5, 2002
This episode is all about Tony. Tours through Tony's restaurant, Les Halles; his first restaurant job in Provincetown, and the Culinary Institute of America; plus an interview with his mentor provide a fascinating look at the host, chef and writer.
1x21 - Highland Grub
July 12, 2002
Tony sets out to prove that Scotland does have tasty options. He begins with a deep fried breakfast of pizza, eggs, and Mars bars. Next, he enjoys a hearty lunch of haggis. Finally, after fishing and hunting across the countryside, he eats a calm dinner at a large estate.
1x22 - A Pleasing Palate
April 20, 2002
While the United Kingdom doesn't have the greatest culinary reputation, Tony is determined to find the best in Britain. Some of his choices are exotic, including: goat liver salad, roasted pig's head, ox heart-grilled and breaded pig's tail. He also enjoys a tour through the countryside and a community from India.