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Appetites: A Cookbook by Anthony Bourdain

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Notes about this book

  • PinchOfSalt on September 01, 2017

    eISBN info 9780062409966 Bourdain, Anthony. Appetites: A Cookbook (Kindle Location 4331). HarperCollins. Kindle Edition.

  • rionafaith on November 03, 2016

    This cookbook is actually not exactly what I expected as a huge Anthony Bourdain fan, but it's still great. (Beautifully designed, too, with some unusual photography!) This is his "family cookbook", containing the recipes he makes all the time at home, so while there are a few "exotic" things from his travels like laksa and restaurant-style dishes like osso bucco and saffron risotto, there are lots of more typical home-cooking dishes like chicken pot pie and Italian-American Sunday gravy. Lots of things I want to try!

Notes about Recipes in this book

  • Chicken salad

    • clcorbi on December 26, 2016

      I enjoyed this recipe--I have never added Worcestershire or celery salt to my chicken salad before--but had to up the spice amounts and decrease the mayonnaise slightly.

  • Boston lettuce with radishes, carrots, apples, and yogurt-chive dressing

    • stockholm28 on February 13, 2017

      This was a really nice fresh salad and I liked the mix of tart apple, radish, carrots, butter lettuce with the yogurt chive dressing. The recipe makes a lot of dressing. You end up with about a cup of dressing which is too much for a single head of lettuce.

  • Portuguese kale soup

    • rionafaith on January 08, 2017

      Super delicious, very hearty and filling and full of flavor. I couldn't find linguica and chourico sausages on short notice (even Whole Foods didn't have them!), so I substituted equal parts Spanish-style chorizo and kielbasa. I'm sure it would be even better with the real thing! I used the dark universal stock recipe from the same book, which was great.

  • Goulash

    • stockholm28 on February 13, 2017

      I liked this recipe a lot and it is a nice cold weather meal. This version has more vegetables (potatoes, carrots, parsnip, celery, and green pepper) than I've seen in goulash at cafes in Europe. I wish that I'd had a better quality of paprika.

  • Pan bagnat

    • clcorbi on August 18, 2017

      A very nice pan bagnat. I didn't have olive tapenade so I just chopped up some olives and used them instead. I like how in this version, the tuna mixture is mixed with anchovies, herbs and lemon, which makes it really nice and flavorful. I think I'd prefer basil rather than parsley next time, though. Also, our brioche buns had gotten rather soggy on bottom after being pressed--I'm not sure how you would prevent this, so next time I'd probably make these sandwiches on crusty baguettes instead, like the Melissa Clark version. Otherwise, perfect.

  • Macau-style pork chop sandwich

    • clcorbi on December 26, 2016

      This is an absolutely delicious, greasy, heavenly sandwich. Definitely a weekend type of treat. I had a hard time pounding my pork chops flat enough as I don't have a meat pounder, but I had let them marinate for long enough (14 hours) that they were still plenty flavorful. We ate our sandwiches on plain white bread as pictured, with a ton of Sriracha, and were uncomfortably full but happy afterwards.

  • The Grill Bitch's bar nuts

    • SilverSage on June 10, 2017

      Sticky! I've had much better recipes for bar nuts elsewhere.

  • Linguine with white clam sauce

    • clcorbi on June 14, 2017

      Excellent. I cheated and used canned clams to make this weeknight friendly, so prep came together really fast. Bourdain is not messing around when it comes to the quantity of garlic (12 cloves was 1 full head for me), but the result is undeniably delicious. I used a bit of the clam's canning liquid since I had no clam liquor, and about 1/2c of pasta water (which I had salted aggressively prior to cooking the pasta). My white wine was a chardonnay, because that's what I had. Yum. I would definitely make this again and I'm sure the result would only be better with fresh clams.

  • Macaroni and cheese

    • clcorbi on February 13, 2017

      Made for our Valentine's Day dinner. This recipe makes a delicious, complex mac n cheese that is quite straightforward to put together. I used the blend of cheeses Bourdain recommends, subbing only smoked mozzarella for plain. The longest step here is grating all the various cheeses. What sets this mac n cheese apart is the addition of mustard powder, cayenne pepper and worcestershire to the béchamel. We really enjoyed this flavor boost, but next time I'd reduce the cayenne, as it was a bit too overpowering for me. I don't want my mac n cheese to be overtly spicy. After throwing this in the oven for 20 minutes with a generous blanket of grated parmesan on top, it was a beautiful golden brown. We both thoroughly enjoyed this, but next time I might add some extra milk or cream to thin the sauce out a bit. I simply prefer a mac n cheese with more of a runny sauce, and because of the huge proportion of cheeses in this one, it was quite thick after baking.

  • Roast chicken with lemon and butter

    • clcorbi on December 26, 2016

      This recipe produces a really succulent, delicious bird. The only change I made was to salt the chicken several hours prior to roasting. I shredded the breasts and used them to make Bourdain's chicken salad recipe from this book.

    • rionafaith on January 08, 2017

      I'm always down to try a new recipe/technique for roast chicken, and this one was good but not really that special. I'm not sure the butter under the skin really added much, and the photos of the chicken prepped before going into the oven show twice as many butter pats put under the breast, so I did that and ended up distributing the full 4T…. only to discover later that I should have reserved half of it for the sauce. That could have been made clearer. Making a sauce from the pan drippings after roasting is a nice touch but it didn't thicken as much as I would have liked -- however the lemon and parsley flavor is very good, and makes it almost like a chicken francaise.

  • Cast-iron grilled chicken

    • rionafaith on August 22, 2017

      Apartment-friendly grilled chicken! Well, sort of... this is the type of recipe that makes me wish I had an exhaust hood. Definitely had to open all the windows, turn the fan on and turn off the smoke detector. And moving the giant heavy grill pan laden with chicken from the stove to the oven is tricky business. But the result was deliciously crispy and charred on the outside and moist on the inside. I used the smaller amount of chicken thighs and had tons of marinade, so I'll plan on buying more meat next time. It seems like a lot of spices in the marinade but the flavor is pretty subtle in the finished result. This was great but I don't know how often I'll want to smoke up the apartment like that.

    • stockholm28 on March 04, 2017

      This makes a nice moist chicken thigh with a crisp skin. The spice is nice and fairly subtle.

    • clcorbi on January 26, 2017

      Oh, my goodness. This is officially the best recipe I have tried from this cookbook. I was hesitant at several steps along the way--first, I marinated the chicken for a full 24 hours, and as I put the marinade together I thought the spice blend seemed a bit odd (there is a TON of cardamom, and the oregano seemed out of place to me). Then, when it came time to cook, I was afraid of overcooking the chicken--you use a grill pan (in our case, a large skillet) on high heat and cook the boneless skinless thighs for a full 7 minutes per side before transferring to a hot oven for an additional 10 minutes. But once again, we followed the instructions to a T, and the result was absolutely fabulous. The chicken gets beautifully blackened and crisped on the outside, and is perfectly tender on the inside because of the yogurt marinade. The spices are not overwhelming at all, in fact the chicken had the most delicious flavor all the way through and it was very balanced. This is a must-make.

  • Roasted cauliflower with sesame

    • clcorbi on December 26, 2016

      BF really liked this one--I was not so huge on it. My roasting tray just isn't big enough to handle this much cauliflower, so that part was obviously user error, but I also didn't like how thick the tahini sauce was. I felt like the sauce became a bit gloppy when mixed in with the cauliflower, when I wanted it to be light, more like a vinaigrette.

  • Mushroom sautéed with shallots

    • clcorbi on December 26, 2016

      This is a simple, delicious way to prepare mushrooms. I love how Bourdain says to cook the mushrooms until they start "squeaking" when moved around the pan--and they really do! Lovely bit of writing there. We made these to go with his roasted chicken from this book, and really enjoyed the whole meal.

  • Pommes Anna

    • rionafaith on January 08, 2017

      This was good, but if I make it again I'd like to try a few tweaks. First -- WOW is there a lot of butter, and I don't think it's all necessary. I melted the whole two sticks right off the bat but only ended up using maybe 2/3rds of it, and I was being pretty generous with the amount I brushed on. I think next time I would only use one stick and it would be plenty. OR, I'd be curious as to how it would be with olive oil instead? Also, I wish this had gotten a bit more browned and crisp around the edges but I don't see how that would happen with it covered for the whole time. It might be better to remove the lid for the last 5 minutes or so of cooking.

  • Buttermilk biscuits

    • alohaanna on May 18, 2017

      Made these side by side with Alice Waters Cream Biscuits from The Art of Simple Food. Bourdain's biscuits have a slightly crunchier bottom, but are lighter and airier than the Cream Biscuits. These is a pretty perfect biscuit recipe. The taste has a slight tang in comparison due to buttermilk, making it perfect for both savory and sweet applications. Loved these. Followed recipe tips to a tee, cold ingredients are key to a good biscuit.

  • Dark universal stock

    • rionafaith on January 08, 2017

      Much longer cooking process than my usual chicken stock, but it yielded a very nice result. Roasting the bones with tomato sauce and flour definitely adds to the flavor. I used a combination of previously roast chicken carcasses I had hanging out in the freezer and some raw bones.

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Reviews about this book

  • Eat the Love

    ...it’s completely “on brand” for Bourdain and his personality, so expect to be offended, amused and entertained.

    Full review
  • Food52

    The recipes weren’t developed specifically for the book; the book was developed to collect Bourdain’s workhorse recipes, the ones he makes for his family all the time.

    Full review
  • ISBN 10 0062409956
  • ISBN 13 9780062409959
  • Linked ISBNs
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

Anthony Bourdain is 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.



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