Appetites: A Cookbook

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I love reading books about food, but full disclosure: I am vegan, so I'm never going to make most of these recipes. This is like that, except with cool foods you might have eaten from time to time at really good regional restaurants around the world. I pan-fried the spam and hot dogs before mixing in the other ingredients to give them a bit more umami flavor.

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).If you're running a script or application, please register or sign in with your developer credentials here. Throughout is Anthony's dry sarcastic jabs, and I started laughing and reading recipes out loud starting with scrambled eggs, which includes the phrase "fuck nuts. Appetites has so much potential that's been lost due to the minimal profanity, and a photo of the author eating a sandwich while sitting on a toilet.

Seafood is his kryptonite so it makes sense that's where the heart of the book lies, but he makes room for comfort foods like mac' n cheese and biscuits and gravy.The recipes themselves lean more practical than I expected - the kitchen experience is here as efficiency is the central component of each, as far as I can tell. 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.

He obviously has a huge amount of very unique experience and has put so much work into his talent and career.

If you're an Anthony Bourdain fan and enjoy his edgy food and travel shows, you're going to love this cookbook.

This version has more vegetables (potatoes, carrots, parsnip, celery, and green pepper) than I've seen in goulash at cafes in Europe. He talked about each dish - and it’s like you’re sitting eating it with him and he’s just sharing stories.It is light enough that it doesn't overwhelm the meatballs, or weigh it down so it is too hearty in flavor. We got two bunches of baby beets from the farmers’ market, one red, one golden, so decided to make this dish, with a couple adjustments.