You've watched him eat in Hanoi, Beirut and Tokyo for years. This is him at home, showing you how to cook: the food he made in his own kitchen for his family and friends, in his own words.
His hamburger rules, his mac and cheese, a whole Thanksgiving chapter, and chicken satay with his “fake-ass spicy peanut sauce”. The food he thought everyone should know how to cook.
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"The anecdotes before every recipe are fantastic, hilarious and just a great read, even if you have no intention of making some dishes. It's something I always admired about Anthony's work."
✔ Jenn T. ★★★★★
"The book is perfect from front to back. The recipes are great, the stories are great. It's exactly what you expect it to be."
✔ Carol S. ★★★★★
"Definitely isn't a run of the mill book with the token recipes thrown in. Each recipe has a story behind it. Great for any Anthony Bourdain fan."
✔ Sarah C. ★★★★★
Fourteen chapters across 304 pages. It starts at Breakfast and runs through Sandwiches, Hamburger Rules, Pasta, Birds, Meat and a full Thanksgiving chapter, down to the stocks and sauces everything else is built on. Every recipe opens with his own story about the dish, in his own words.
If you watched the shows, you know how he talks: blunt, funny, opinionated, and happy to swear when it helps. The stories before each recipe read exactly like that, recipe titles included. You can read it cover to cover without cooking a thing and still get your money’s worth.
Two people, mostly. Anyone who watched No Reservations or Parts Unknown and wants to cook what he cooked at home. And anyone buying for that person: the friend who still quotes him, the partner who has seen every episode twice. They will know whose book it is from the cover.
Executive chef at Brasserie Les Halles in New York, New York Times bestselling author of Kitchen Confidential, and host of No Reservations and Parts Unknown. He spent years eating at strangers’ tables on television and cooking for his own family at home. Appetites, written with his longtime collaborator Laurie Woolever, came out in 2016. He died in June 2018.
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All orders are backed by our 30-day satisfaction guarantee. If you are not happy with your order, contact us and we will make it right.
I loved reading what he wrote before each segment, giving it with his snarky wit! There are a great many awesome recipes… and some I could never eat! That was the beauty of Anthony. The artwork and photography is amazing. I love this cookbook and encourage anyone who loves Anthony and loves to cook to add this to your library!
James L.✔Reader reviewWhat an idea to have Ralph Steadman design the cookbook cover, an idea so fantastic that only Anthony Bourdain could have come up with it. I have yet to try the recipes, but being someone who eats everything and anything, I am pretty certain that I will love it. If nothing else, buy it for the great writing and the even better and unusual photos!
Jess M.✔Reader reviewExceptional book with amazing pictures. Never seen food presented in such a manner. Changed the way I think about cooking.
Nicole C.✔Reader reviewThis cookbook comprises some of the knowledge he has gained since he took to the road. It includes recipes from all around the world, made more accessible to people such as myself, who do not have an Asian market in the vicinity. I would suggest this book to anyone with an interest in food and travel: each recipe takes you to a different part of the world.
Lisa M.✔Reader reviewFull disclosure: I haven’t made anything from the book yet. Several look great and I want to try them. This rating is of the book as a book to read, and it’s hilarious. If you have ever watched Anthony Bourdain on TV, you will have an idea what to expect. This is the first cookbook that has ever made me laugh out loud.
Cassie L.✔Reader reviewAwesome cookbook. If you are a fan of Bourdain you will love this cookbook. Learning a lot. Grilled cheese was a wake-up. And it’s not for kids! This is an adult cookbook because he doesn’t hold off on using colourful words. If you love to cook and are a fan of Bourdain, or even Ralph Steadman who did the cover, pick it up. You won’t regret it.
Carol S.✔Reader reviewVintage Bourdain. Engaging, and useful tips on making delicious common home dishes. The chapter on sandwiches should be required reading for everyone. There are great tips on how to improve ordinary dishes, elevating them with small but time-tested professional chef’s techniques.
Brian C.✔Reader reviewEvery order comes with a 30-day money-back guarantee. Cook a recipe or two and see whether his way of doing things works in your kitchen. If it is not right, contact us and we will make it right.
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“This book was absolutely a delight! I laughed out loud. The recipe index is filled with everyday cooking and exotic creations, and the directions are the best I have ever read. I would trust my gourmet-loving son, who rarely cooks, to make any one of them.”
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“I purchased this cookbook when it first came out, and I still love it. That fried pork chop sandwich was simply amazing. I also love how he incorporates what his daughter loves to eat. It’s a cookbook for everyday food that’s good and fun to eat.”
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“What an idea to have Ralph Steadman design the cookbook cover, an idea so fantastic that only Anthony Bourdain could have come up with it. If nothing else, buy it for the great writing and the even better and unusual photos!”
[REVIEWER NAME]No. It was written for home kitchens, not restaurant ones. Some recipes are quick, like his mac and cheese or the bar nuts. Others, like the Thanksgiving chapter, are bigger jobs, and he plans those the way he ran a restaurant kitchen, down to the prep list. You don’t need to have cooked professionally to follow either.
Yes. It reads like the shows sound: blunt, funny, opinionated, and he swears. Every recipe opens with his own take on the dish, and some of the recipe titles carry his language too. He wrote it with Laurie Woolever, who worked alongside him for years, but the opinions are all his.
Then you already know who it’s for: the person who quotes Kitchen Confidential, has seen every episode, and has opinions about how you cook a burger. They will know whose book it is from the cover, and it is one they will read on the couch as well as cook from.
No. The recipes stand on their own. Knowing the shows helps you hear him on the page, but you don’t need them to cook a single thing in it. If you just want a solid chili or a proper mac and cheese, it does that too.
304 pages across fourteen chapters, from Breakfast to Hamburger Rules to Thanksgiving. Expect things like New Mexico-style beef chili, pan bagnat, clams with chorizo and white wine, and spaghetti with garlic, anchovies and parsley.
Chef, writer and television host. He ran the kitchen at Brasserie Les Halles in New York, wrote Kitchen Confidential in 2000, and spent most of the next two decades travelling the world for No Reservations and Parts Unknown. Appetites, published in 2016, is the book of what he cooked at home. He died in June 2018.
[FORMAT — confirm format.] 304 pages, published by Ecco. Orders are dispatched within 1 to 2 business days with tracking emailed as soon as they ship. Free shipping on all orders. You have 30 days from delivery, and if it is not what you were after, contact us for a full refund.
