Aside from his snarky little stories and potty mouth tidbits, (which kind of get old after a while), there wasn't much else of interest. Underneath its carefully curated punk aesthetic and ripped-from-the-(now ex-)family recipes, "Appetites" is also unintentionally a meditation on life and how it should be lived. I used a combination of previously roast chicken carcasses I had hanging out in the freezer and some raw bones. Oranges and beets are a lovely combination, and the touches of cider and mint were worthy additions to the flavors. It is light enough that it doesn't overwhelm the meatballs, or weigh it down so it is too hearty in flavor.

We got two bunches of baby beets from the farmers’ market, one red, one golden, so decided to make this dish, with a couple adjustments. Making a sauce from the pan drippings after roasting is a nice touch but it didn't thicken as much as I would have liked -- however the lemon and parsley flavor is very good, and makes it almost like a chicken francaise. I almost think this is the cookbook that best accompanies his memoirs, starting with Kitchen Confidential, because there are recipes that date from his seafood slinging and poor brunch making days. Even though most of these recipes weren’t anything I would cook or eat, mostly being meat based, I still loved his snippets of backstories and cooking tips, and most of all, his humor.What sets this mac n cheese apart is the addition of mustard powder, cayenne pepper and worcestershire to the béchamel. I have been so intrigued by this recipe for long, so since it's my birthday weekend, I finally decided I had to make it (despite the BF's protests about having to eat spam). The chicken gets beautifully blackened and crisped on the outside, and is perfectly tender on the inside because of the yogurt marinade. Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestsellers Kitchen Confidential and A Cook’s Tour. The recipe captions and supplemental writing are half-assed, at best, and the photography ranges from modernist to unhelpful to just plain gross.

Both the sausage and the redeye gravy in this book are a strictly meat and dairy/broth affair, no roux to be seen. I also think that the dry chorizo was too overpowering and next time I will use fresh chorizo which has a milder, less smoky flavor.Throughout is Anthony's dry sarcastic jabs, and I started laughing and reading recipes out loud starting with scrambled eggs, which includes the phrase "fuck nuts.

I like how in this version, the tuna mixture is mixed with anchovies, herbs and lemon, which makes it really nice and flavorful. The addition of the finely grated beet at the end of the cooking process is the key to getting that violent, almost bloody color in the bowl.

This was a really nice fresh salad and I liked the mix of tart apple, radish, carrots, butter lettuce with the yogurt chive dressing. Other than that, it's rare that I read a cookbook and actually want to save a recipe or two for future use, and I'd go a step further with this one and consider actually purchasing it (versus just taking it back to the library and forgetting all about it, which is what I usually do).

This is a man who has declared the club sandwich as Americas Enemy and wants you to understand the principles of Bad Sandwich Theory.But instead of focusing on crowd-pleasing favorites, Bourdain refocuses on the work of cooking, advising readers to treat their home kitchens a bit more like prep kitchens. It was delicious, the mustard, cayenne and Worcestershire added a lot of flavor as did the combination of the four cheeses. I love reading books about food, but full disclosure: I am vegan, so I'm never going to make most of these recipes. Once I had the chance to actually read through the recipes however and tried my hand at a couple I was hooked.