Appetites: A Cookbook: Anthony Bourdain

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Anthony Bourdain is aman of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed “bad boy” of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have “morphed into a psychotic, anally retentive, bad-tempered Ina Garten.” The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. [126]…more Appetites: A Cookbook by Anthony Bourdain – eBook Details I appreciate Bourdain as a voice in food, culture and their inevitable entwining, and am near certain to be unable to separate my bias as a result, but I found this cookbook engaging and interesting, drenched in his voice start to finish. The recipes are what you would expect from his personal collection, a mix of high and lowbrow cuisine from near and far. The chapters are separated by first course then type and a section all it's own for Thanksgiving dinner, in which he offers "practical" tips like buying a decorative turkey and a workhorse turkey, so no one has to see you actually carve the thing. Writing a cookbook has been a dream of mine ever since I can remember. It's something that I thought about often and mentioned to my family

I must admit I enjoyed the egg yolk surrounded by small dried fishes, an obvious and unsettling egg-and-sperm reference. Not so much seeing the author, drooling white sauce like a perverted Guy Fieri, next to his recipe for buttermilk biscuits and gravy sauce. This is not an inexpensive book, and considering its purpose, it's impractically bound in off-white fabric. Attractive, but good lord, what genius thought that was a smart idea?On New England Clam Chowder: There is only one chowder. All else is soup. And I’m a purist. YES! I’m going to have to try this recipe. I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally. I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ... And it reads like a narrative. He talked about each dish - and it’s like you’re sitting eating it with him and he’s just sharing stories.

This one's a keeper. There aren't a ton a recipes but there is a good representation of the basics and the comfort foods to the fancy to the international. Recipes are presented with some history and helpful hints. I think I would try most of these. Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown , he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Written with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer’s first cookbook in more than ten years—a collection of recipes for the home cook. Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown , he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. B.J. Carpenter wrote the cookbook "Come, You Taste" to capture the recipes that immigrants brought with them to the Iron Range, including Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton.