Appetites: A Cookbook

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

Budae Jjigae

Serves 2 to 4

From page 58 of Anthony Bourdain’s Appetites

This is known as Korean army stew, created, according to legend, from scrounged army PX canned goods during wartime. It’s the ultimate dorm food. Just looking at the ingredients might make it sound like a horror, but it very quickly comes together and becomes delicious. It captures the essence of great cooking over the last few centuries: improvisational, born of war and hardship, nostalgic, sentimental, and transformative.

To make the anchovy broth, combine the mushroom, anchovies, kelp, 4 cups water, and the salt in a medium, heavy-bottom pot, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids, and set the broth aside.

Place the SPAM, kimchi, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in a large shallow pot.

Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1½ cups water. Bring the contents to a steady simmer over high heat, stirring occasionally with a wooden spoon.

Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.

Ingredients: 4 large dried anchovies, heads and guts removed, wrapped in cheesecloth One 3 × 5-inch sheet dried edible kelp or kombu 12 ounces SPAM, cut into ½-inch- thick slices 1½ cups Napa cabbage kimchi (tongbaechu) 8 ounces sliced Korean rice cakes, 3 hot dogs, thinly sliced, 8 ounces ground pork 3 tablespoons soy sauce, 2 tablespoons gochujang , 3 tablespoons cheongju 3 tablespoons canned baked beans 1 package ramen noodles, preferably the Korean brand Shin, seasoning packet discarded

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A home-cooking, home-entertaining cookbook like no other The definitive, career-spanning collection of writing from Anthony Bourdain 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 An irreverent guide to the world’s most fascinating places

Publisher ‏ : ‎ Ecco
Publication date ‏ : ‎ October 25, 2016
Edition ‏ : ‎ First Edition
Language ‏ : ‎ English
Print length ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0062409956
ISBN-13 ‏ : ‎ 978-0062409959
Item Weight ‏ : ‎ 2.62 pounds
Dimensions ‏ : ‎ 1 x 8.2 x 10.1 inches
Best Sellers Rank: #8,931 in Books (See Top 100 in Books) #4 in French Cooking, Food & Wine #11 in Culinary Biographies & Memoirs #57 in Celebrity & TV Show Cookbooks
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