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A Cook’s Tour: 1x5
Wild Delicacies
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.
1 - 1A Taste of Tokyo Jan. 08, 2002- 1 - 2Dining with Geishas Jan. 12, 2002
- 1 - 3Cobra Heart, Food That Makes You Manly Mar. 19, 2002
- 1 - 4Eating on the Mekong Jan. 15, 2002
- 1 - 5Wild Delicacies Jan. 22, 2002
- 1 - 6Eating on the Edge of Nowhere Mar. 26, 2002
- 1 - 7Cod Crazy Jun. 17, 2002
- 1 - 8San Sebastian: A Food Lover's Town Jul. 05, 2002
- 1 - 9Childhood Flavors Jan. 29, 2002
- 1 - 10Stuffed Like a Pig Jul. 08, 2002
- 1 - 11A Desert Feast Mar. 05, 2002
- 1 - 12Traditional Tastes May. 07, 2002
- 1 - 13The Cook Who Came in From the Cold Feb. 19, 2002
- 1 - 14So Much Vodka, So Little Time Apr. 16, 2002
- 1 - 15Tamales and Iguana Oaxacan Style Apr. 02, 2002
- 1 - 16Puebla Where Good Cooks Come From Feb. 12, 2002
- 1 - 17Los Angeles, My Own Heart of Darkness Feb. 26, 2002
- 1 - 18French Laundry Experience Apr. 30, 2002
- 1 - 19Hometown Favorites Apr. 23, 2002
- 1 - 20My Life As A Cook-NYC Feb. 05, 2002
- 1 - 21Highland Grub Jul. 12, 2002
- 1 - 22A Pleasing Palate Apr. 20, 2002
