Want it by Tuesday, October 23?
Order by 12:00 PM Eastern and choose Expedited Shipping at checkout.
Same Day shipping in Manhattan. See Details
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.
|Product dimensions:||8.20(w) x 10.10(h) x 1.00(d)|
About the Author
Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook’s Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.
Hometown:New York, New York
Date of Birth:June 25, 1956
Date of Death:June 8, 2018
Place of Birth:New York, New York
Place of Death:Kaysersberg-Vignoble, Haut-Rhin, France
Education:High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978
Most Helpful Customer Reviews
Take 30 years of cooking and Anthony Bourdain's sharp with and you have a book that we have been waiting over 10 years for. In every case, every dish seems to be a direct reflection of his experiences and for those who have followed his adventures that inspired a specific recipe. Best of all, each recipe is simple enough for the novice home cook, but with enough flavor and distinction to satisfy the foodie in all of us. The only book that ever pulled this off is Chef Jai Scovers' cookbook, "Simple, Healthy and Delicious" and its great recipes. It is where I found out about Pound Cake French Toast and the recipe for the best Roasted Chicken ever, (Buy it! Buy it! Buy it!) With Bourdain, I could have done without the recipes for scrambled eggs, tuna salad and mac and cheese. They all have been done so many times before by other chefs. What I did see was a bunch of great recipes and ideas that I can't wait to try this weekend, like the Veal with Wild Mushrooms and his Goulash. Overall, I am happy.