Appetites : A Cookbook by Anthony Bourdain and Laurie Woolever
View book: Appetites : A Cookbook
Anthony Bourdain, the celebrity chef and culinary explorer known for his no-holds-barred approach in shows like No Reservations and Parts Unknown, has released his first cookbook in over a decade. Titled “Appetites,” this collection of recipes is aimed at the home cook.
Bourdain’s career has revolved around understanding the appetites of others, both as a chef and a documenter of food and culture. However, these days, he finds himself cooking primarily for his family and friends. “Appetites” condenses his four decades of experience into a selection of personal favorites that he believes everyone should know how to cook.
Once considered the rebellious figure in the culinary world, Bourdain has now taken on the role of a family man after becoming the father of a little girl. This transformation has led him to embrace the joys of entertaining at home. Despite his past reputation, years of working in highly organized restaurant kitchens have turned him into what he humorously describes as a “psychotic, anally retentive, bad-tempered Ina Garten.”
The result of Bourdain’s evolution is a unique cookbook that combines his personal favorites from his own kitchen and his global travels. It offers a battle plan that will help readers impress their guests with efficient and delicious meals.
Appetites, Adventures, and the Best Laksa: An Interview with Anthony Bourdain
In this web article, we discuss Anthony Bourdain’s recent interview at Google and his experiences in 2016. Bourdain talks about the technical satisfaction of creating a show, the highlights of his year, and his journey from being a chef to a media personality. He discusses the process behind choosing locations for his show and emphasizes the importance of authenticity in food. He also mentions his latest book, “Appetites,” and its unique cover. Bourdain answers questions from the audience about the best places to eat in certain countries, his views on Indian food, and his love for jiu-jitsu. He ends by giving advice on navigation the food scene in New York City and highlights the diverse and delicious cuisine in Queens.