Andrew Zimmern on Seafood: Chapter 3 from THE BIZARRE TRUTH, Andrew Zimmern
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Andrew Zimmern on Seafood: Chapter 3 from THE BIZARRE TRUTH

Author: Andrew Zimmern

Narrator: Andrew Zimmern

Unabridged: 20 min

Format: Digital Audiobook

Publisher: Random House Audio

Published: 09/08/2009

Genre: Cooking - Specific Ingredients - Seafood


Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. In this section, Zimmern explains what lengths you should go to for the freshest seafood.

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