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Appetites: A Cookbook

✍️ Bourdain, Anthony
Reader Score
4.4
(1 review)
$45.00
Backordered — usually ships in 1–4 weeks
🏛 Ecco Press 📅 2016 📔 Hardcover ISBN: 9780062409959

📝 Description: Appetites: A Cookbook

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 thirty-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. 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.

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
While Bourdain’s voice typically drives such works, the catalog entry fails to highlight the cultural depth or technical rigor one might expect from a chef of his stature. It may not suit readers seeking detailed nutritional data, strict dietary adherence, or step-by-step photographic guides. The focus on 'terrifying' guests with speed suggests a high-pressure approach that could alienate novice cooks preferring patience and precision over rapid execution and cultural anecdotes.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

While Bourdain’s voice typically drives such works, the catalog entry fails to highlight the cultural depth or technical rigor one might expect from a chef of his stature. It may not suit readers seeking detailed nutritional data, strict dietary adherence, or step-by-step photographic guides. The focus on 'terrifying' guests with speed suggests a high-pressure approach that could alienate novice cooks preferring patience and precision over rapid execution and cultural anecdotes.

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