Appetites: A Cookbook

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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.

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.

From the Publisher

Kuching-Style Laksa

“In the hierarchy of steaming hot bowls of magical broth and noodles, laksa is at the absolute top. The best. The most delicious. Breakfast, lunch, or dinner—it will cure what ails you.”

Bodega sandwich

“Forget about pastrami: The iconic New York City sandwich is bacon, egg, and cheese on a hard roll—cooked on a griddle and served by someone who addresses you as papi or mami.”

Mac and Cheese

“Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.”

Macau-Style Pork Chop Sandwich

“This sandwich, loosely inspired by a pork chop bun served to me for television in Macau, is possibly the most delicious thing in the book. We had a hard time shooting it, because everyone in the room kept eating the models.”

Korean Fried Chicken

“There are many ways to make tasty fried chicken, and I like them all, but I’m particularly enamored of the Korean way. The freezing step…[is] essential for extra-crisp results.”

Ratatouille

“In a break with the ‘right way’ to do things, I cook all the vegetables separately, highlighting their differences, while (ideally) honoring the original flavor profiles. This version is fresher and crisper—and undeniably prettier.”

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Updated & Revised Edition Deluxe Edition with Anthony Bourdain’s handwritten annotations and new photos A bloody valentine to the world of food and the people who cook Global adventures in extreme cuisines

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A home-cooking, home-entertaining cookbook like no other An irreverent guide to the world’s most fascinating places The definitive oral biography, with never-before-seen photos

Publisher ‏ : ‎ Ecco; First Edition (October 25, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0062409956
ISBN-13 ‏ : ‎ 978-0062409959
Item Weight ‏ : ‎ 2.84 pounds
Dimensions ‏ : ‎ 1 x 8.2 x 10.1 inches