The irreverent “Appetite” by Anthony Bourdain

The irreverent “Appetite” by Anthony Bourdain

“I feel the uncontrollable urge to suffocate the people I love with food.” This confessable eagerness is what has led to Anthony Bourdain to break a decade of editorial silence to release “Appetites” (Planet Gastro). In this volume, irreverent like him, the famous gastronomic popularizer and chef at the Brasserie Les Halles in New York turns over more than four decades of profession into a hundred “recipes that work”.

“There are not nothing innovative in the recipes in this book. If you’re looking for a culinary genius to take you to the promised land of the next level of creativity, look elsewhere. That’s not me, ”says Bourdain in the introduction.

His long experience recorded in him “the need to be organized and have a plan”, his travels around the world added a good dose of fusion when choosing and mixing ingredients, and his “late” experience as a father (he had to 50 to his little Ariane, omnipresent axis in this work) prompted him to “try to make up for lost time” with evocative, familiar and very effective dishes.

Thus, Bourdain dedicates “Appetites” to presenting recipes that we should all know, cook and serve to our guests. All seasoned with his biting and groundbreaking style. It starts with the breakfast (“I’m good at preparing breakfasts and brunches. During the darkest periods of my work history, this skill was both a blessing and a curse”) and continues with salads, soups and sandwiches, without forgetting to recommend the wonderful açai, the “miraculous fruit of the Amazon jungle” influenced by the diet of his ex-wife Ottavia Busia, a martial arts fighter.

Anthony Bourdain

Chef and popularizer

Place and date of birth
June 25, 1956, New York

A separate chapter deserves its recommendations for organize parties, in which he exudes his peculiar practical humor and rawness. “It doesn’t matter what you serve, how well presented it is, the garnish, the exoticism or the luxury (…), what everyone wants, what all the diners are eager to try, are the fucking frozen sausage salty” , ironizes the also television presenter.

Pasta, fish and seafood (you will have to try their clams with chorizo ​​and leek), poultry, meat, accompaniments, dressings and special recipes for Thanksgiving pass through Bourdain’s scathing lens. Minus the desserts… “Fuck the desserts”, declares the New York chef and throws us directly at the cheese as the perfect ending to any menu. Who dares to oppose.

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