Anthony Bourdain,Laurie Woolever

Appetites

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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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340 printed pages
Publication year
2016
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Quotes

    Sanzhar Surshanovhas quoted2 years ago
    MUSHROOM SAUTÉED WITH SHALLOTS

    Because they are so full of moisture, screaming high heat is essential here for getting your mushrooms to brown, and not steam, in the pan, so really preheat the pan before adding them. Use only the small amount of oil called for here, and do not overload the pan. You are sautéing, not poaching. Do not screw this up with any of these common—but entirely avoidable—mistakes.

    Serves 4 to 6 as a side dish
    1 tablespoon canola or grapeseed oil
    1 pound mushrooms, any variety, thinly sliced
    4 shallots, peeled and finely chopped
    Salt and freshly ground black pepper to taste
    1 tablespoon unsalted butter
    ¼ cup finely chopped fresh parsley
    In a large, heavy-bottom sauté pan, heat the oil over high heat until it shimmers and just begins to smoke. Add the mushrooms and cook over high heat, tossing and stirring frequently with a wooden spoon or spatula, until the mushrooms become browned at the edges, and fragrant, about 4 minutes. The mushrooms should make a squeaking noise as they move across the pan.
    Add the shallots and season with salt and pepper. Adding salt will cause the mushrooms to release their juices. Continue to cook over high heat until the juices have been sizzled away. Once the mushrooms are well browned and tender, add the butter, toss well to coat, then add the parsley. Remove from the heat and serve at once.
    Sanzhar Surshanovhas quoted2 years ago
    BAGNA CÀUDA WITH CRUDITÉS
    Sanzhar Surshanovhas quoted2 years ago
    Tomato soup remains the taste of comfort, security, and recently dried tears. It should make you feel better. It should not wander too far from the stuff that comes in a can. It should be served with Saltine crackers or oysterettes.

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