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Appetites: A Cookbook Kindle Edition
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“Bourdain is back with his inimitable voice-funny, foul-mouthed, and unapologetically opinionated-in this tightly curated collection of recipes…a cookbook that should be on every library’s food shelves.” -- Booklist (starred review)
“APPETITES, in addition to presenting an eclectic, expletive-laden portrait of one’s family’s fare, is also a really great cookbook.” -- BookForum --This text refers to the hardcover edition.
From the Back Cover
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 thirty-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. 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.
--This text refers to the hardcover edition.
- ASIN : B01BBPVIJO
- Publisher : Ecco (October 25, 2016)
- Publication date : October 25, 2016
- Language : English
- File size : 45504 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 299 pages
- Lending : Not Enabled
- Best Sellers Rank: #194,854 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Reviews with images
Top reviews from the United States
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By CG Buckeye on March 4, 2019
The benefit to this book is that Bourdain, despite being known best as a travel writer and documentarian was a fairly accomplished chef at a busy restaurant. He graduated from the Culinary Institute of America and picked up some great tips, which he shares in this book. Buy the book more for his expertise in food than for the stories and commentary, which the book is light on. Bourdain breezes through topics like technique, things that taste good and even how to make bunches of appetizers for a party. Most of the tips make a lot of sense and are 'secrets of the trade' … for example, did you know most chefs use mayonnaise vs. butter when making grilled cheese sandwiches because the taste is similar but the mayonnaise toasts the bread more evenly without burning it?
The pictures are kind of ho hum … Bourdain goes into 'artsy' mode with the photos, which is something that could work … or not … depending on the photos. In one, he is carrying a severed pig's head on a tray. Others are close-ups of artfully arranged food or ingredients. Others are staged photos of himself or his friends. It has a delightfully 1990's vibe to it and is a fun book to read and leaf through.
Most of the recipes are for the things he liked to eat … pastrami sandwich, burgers, spaghetti dishes, ramen/miso and some other more exotic type of fare. I will say that the curation of recipes is obviously done by Bourdain and not too many cookbooks would cover as wide a ground of super complicated/fancy recipes to everyday stuff like sandwiches or three to four ingredient pasta.
As most said, the fun of the book is reading through it and in your head hearing the nasal voice of Tony reading the words. His writing style is unmistakable and it's really a good book which he was very proud of. Anyone who knew Tony would tell you that above all else, he would not compromise on a product he half axed … or that he didn't believe in fully. This book is exactly as he wanted it to turn out and sadly it turned out to be his legacy cookbook. Enjoy the photos, which were taken at his apartment in NYC … enjoy the recipes, which were his favorite … and enjoy
Top reviews from other countries
This cookbook comprises some of the knowledge he has gained since he took to the road. It includes recipes from all around the world, made more accessible to unfortunate people such as myself, who do not have an Asian market in the vicinity.
I would suggest this book to anyone with an interest in food and travel: each recipe takes you in a different part of the world.
It is well worth its excellent price.