Appetites : A Cookbook
by Anthony Bourdain and Laurie Woolever and Bobby Fisher

Overview -

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.  Read more...

  • $37.50
  • 20% off for Members: Get the Club Price
    $ 30.00

Add to Cart + Add to Wishlist

In Stock. Place Order by Noon EST December 18th and Choose Express Shipping for Christmas Delivery.

FREE Shipping for Club Members
> Check In-Store Availability

In-Store pricing may vary

New & Used Marketplace 52 copies from $17.88

This item is available only to U.S. billing addresses.

More About Appetites by Anthony Bourdain; Laurie Woolever; Bobby Fisher

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.

  • ISBN-13: 9780062409959
  • ISBN-10: 0062409956
  • Publisher: Ecco Press
  • Publish Date: October 2016
  • Page Count: 304
  • Dimensions: 10.1 x 8.3 x 1 inches
  • Shipping Weight: 2.65 pounds

Related Categories

Books > Cooking > Individual Chefs & Restaurants
Books > Cooking > Regional & Ethnic - International

Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-08-01
  • Reviewer: Staff

Kitchen Confidential author and TV host Bourdain already appeased fans with 2004’s Les Halles Cookbook, in which he revisited many of the dishes he prepared there. But in what might be his most accessible book yet, Bourdain reveals his “Ina Garten–like need to feed the people around me” with a terrific collection of recipes for family and friends. The blunt honesty, casual profanity, and caustic wit he’s known for are still here; much more of a real surprise is that he includes simple dishes such as scrambled eggs, tuna salad, and New England clam chowder. Though he states that those looking for mind-blowing recipes will be better served elsewhere, readers will quickly appreciate his spot-on seasoning and ingredients in crowd-pleasing dishes such as “Chicken Satay with Fake-Ass Spicy Peanut Sauce”; lasagne Bolognese; and clams with chorizo, leeks, tomato, and white wine . Even though his recipes are often simple, Bourdain isn’t cutting corners. The Korean fried chicken; duck rillettes; and calf’s liver with bacon, leeks, apples, and calvados are sure to expand palates and blow minds, and fans will appreciate his short but pointed essays on diverse topics such as the proper hamburger, party catering, and what’s wrong with the classic club sandwich, not to mention an unassailable chapter on hosting a Thanksgiving dinner with minimal stress. (Oct.)

BookPage Reviews

Cooking: Holiday treats

Is there any time of the year more associated with food than the holidays? We think not. These books will help you fill the table for your seasonal gatherings. We start things off with dessert and the master maven of all kinds of cooking, Dorie Greenspan. Cookie craving and creating seem to be part of her DNA; she even dreams of cookies and gets up at any hour to make those dreams into reality. With Dorie’s Cookies, we enter Greenspan’s lusciously illustrated “Cookie Verse,” filled with her fabulous recipes for turning “little lumps of dough” into sweet and savory wonders. Some are easy, like Chocolate-Raspberry Thumbprints, and some need more time, like her Brown Butter Madeleines. Meringue Snowballs and Matzo Morsels are perfect for the holidays, while Classic Brownies are picnic perfect. For cocktails and company, there’s Strawberry Shortcake Cookies and Parmesan Galettes. So many cookies, so little time, and every bite is divine.

Anthony Bourdain, gonzo gastronome and former bawdy bad boy of the foodie scene, has entertained us as a chef, writer and global chronicler of daring dining for years. But he’s taken on a new role as a doting dad who delights in cooking for his 8-year-old daughter. Appetites, Bourdain’s first cookbook in a decade, is his ode to feeding his family and friends, a collection of his “imperfect memories” of childhood favorites and some of the greatest hits from his travels, peppered with off-color language and wildly offbeat, entertaining photos.

With 26 restaurants, 10 cookbooks and TV shows galore, it’s apparent that Mario Batali doesn’t do things in a small way. Mario Batali—Big American Cookbook is a big-hearted doozy with over 250 recipes, from Yankee Pot Roast to Texas Caviar. Avoiding the trendy takes, these dishes reflect their cultural and culinary heritage. Divided by American region, you’ll find breakfast specials, preserves, mains, sides and more. Molto Mario, molto Americano.

Poole’s: Recipes and Stories from a Modern Diner is instantly inviting and down-home delicious. It’s filled with recipes inspired by Ashley Christensen’s Southern roots and the meals her diner-dining dad cooked, now made with local ingredients at Poole’s Diner, her restaurant in Raleigh, North Carolina. Christensen doesn’t indulge in theatrics; the food she serves at Poole’s is familiar and straightforward, but meticulously thought-through and balanced. Her header notes are wonderfully chatty, sharing bits of her background and food philosophy as she guides us from her fabulous take on Pimento Cheese to Oysters Rock-a-Billy, Braised Pork Shanks and Sweet Potato Hummingbird Cake. This is comfort food at its best, then elevated a notch or two.


This article was originally published in the December 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

BAM Customer Reviews