Fredericksburg Foodie
The Cookbook Club
Cooking our way through Anthony Bourdain's Les Halles cookbook
Kneeling before the basin of my toilet after midnight, amid the continual purging of my stomach of a piece of shellfish that must not have been stored properly or cooked to the right temperature—as well as several glasses of wine, pasta, bread, cheeses, charcuterie, salad, desserts—I was visited by the words of Anthony Bourdain, well–known food writer and host of the Travel Channel's "No Reservations," which I paraphrased in my head even at the time as follows: if this is the price of eating well and adventurously, it's a price I'm willing to pay. My transformation from a mere belly to foodie was well underway. That was years ago. So, in September, when Bourdain visited the University of Mary Washington, where I teach Classics, some …
