Anthony Bourdain arrived in 1970s Provincetown with big ideas about becoming a writer and no experience in a kitchen. Then he started washing dishes and fell in with the cooks, artists, and partiers who ran the anything-goes summers in P-town. A sunwashed trip back to the place that shaped him, from the fishermen at the port to the swashbuckling nightlife, with an introduction by Matt Johnson, director of Tony.

Inside: maps, menus, and rarely seen ephemera from the Provincetown institutions, recipes for Portuguese kale soup and a Cape Cod clam bake, artwork and photographs by the artists who lived there, and never before seen images of Bourdain and his crew.