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Appetites af Anthony Bourdain
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Appetites (original 2016; udgave 2016)

af Anthony Bourdain

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329861,501 (4.3)1
"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..."--Amazon.com.… (mere)
Medlem:Diaz-Bibiano
Titel:Appetites
Forfattere:Anthony Bourdain
Info:New York, NY : Ecco, an imprint of Harper Collins Publishers, [2016]
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:Ingen

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Appetites: A Cookbook af Anthony Bourdain (2016)

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Viser 1-5 af 8 (næste | vis alle)
Bourdain is what the British would call a 'marmite' character - either you love him or you hate him (or his persona at least). I love him - have since I first read 'Kitchen Confidential' 15 years ago, did all through my time of being a vegan, continue to do so while now watching his TV shows. Despite the fact I rarely cook recipes from cookbooks anymore, I still seem to buy them now and then and when I found out about this one I had to have it.

Even if like me you don't actually use the recipes in cookbooks much, this still has a lot going for it (though the recipes seem good). The photography/food styling is good, though occasionally bordering on the too hip/ironic for my tastes. What makes this book is Bourdain's commentary. He has a way of writing that just appeals to me - the sweary IDGAF-what-you-care-but-I-do-care-about-food-but-really-let's-not-get-hung-up-on-it-too-much style I guess you could call it.
( )
  ForrestFamily | Mar 26, 2020 |
Go make the Sunday Gravy with Sausage and Rigatoni right now. ( )
  jonvoigt21 | Jan 7, 2020 |

If you have watched any of his shows then you will be hearing him in your head while you read and use this cookbook. I liked how the recipes are set up with some having hints and tips before the actual measurements and some after. It feels more like a friend telling you how to do things instead of just measurements and directions with the pictures. There are lots of great photos in the book and not just the typical food shots you would expect to find. But I have to say the last photo in the book made me laugh at loud. I’ll try out a few of these recipes but I think a few I would have to try while going out to eat before I attempted it at home.

Overall a great book and I can’t wait to get my hands on a physical copy of the book.


Digital review copy provided by the publisher through Edelweiss.
( )
  Glennis.LeBlanc | Jan 6, 2020 |
I bought this cookbook for well, many reasons. One, I miss Anthony Bourdain, two, The Tasting Table Cookbook Club on Facebook is using this cookbook this month for us to try recipes and post our results and pictures of our meals. I love this page, don't post a lot of the meals I make, but I have found wonderful, honest cooks there, and so enjoy knowing a few of the cookbooks they suggest I have had for decades! ( )
  mchwest | Sep 12, 2018 |
Cookbook club selection for August 2018

I actually read this cookbook cover to cover, even recipes I wouldn't ever make, because his commentary is so funny and biting, his opinions so secure. I have to disagree with his "Dessert" section, however, which is basically a page that says "Fuck dessert," just eat cheese.

Recipes

Bar nuts p. 112

"Hamburger rules" p. 118-119
--Do not put "house-made chutney" on my hamburger. Please. Let ketchup do its job. And don't make "house-made ketchup" either. Why would you do that? If it's not broken, as they say, why the fuck would you fix it? Is your ketchup really better than the stuff that's been our trusty condiment companion for decades? A waiter asks me if I'd like some "house-made" ketchup, and I tense up, anticipating further blows: Will Mumford and Sons suddenly emerge from the kitchen and begin playing tableside?

Poulet "en vessie" p. 168
"If you don't fuck this up, it will impress the shit out of your guests."

From the Thanksgiving section:

Mashed potatoes, kind of Robuchon style p. 196

Creamed pearl onions p. 197

Candied sweet potatoes p. 200
"Put those goddamn marshmallows away."

Buttermilk biscuits p. 254 ( )
  JennyArch | Jul 12, 2018 |
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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..."--Amazon.com.

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