Appetites: A Cookbook

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His work has appeared in The New York Times and The New Yorker, and he was a contributing authority for Food Arts magazine.

about Brazilian martial arts, his now ex-wife's passion), and "Dessert" (one page, which begins, as I said: "F**k dessert. Then, when it came time to cook, I was afraid of overcooking the chicken--you use a grill pan (in our case, a large skillet) on high heat and cook the boneless skinless thighs for a full 7 minutes per side before transferring to a hot oven for an additional 10 minutes. I agree with the other reviewer that it doesn't make an enormous quantity, but it would be easy to double if you wanted a lot of leftovers or were feeding a crowd. Overall, a solid offering with sections for appetizers, souprs, sandwiches, meat, vegetables, giving a party and dessert--although Bourdain makes it clear he is not a dessert lover and could do without. I am a bit hesitant to comment because I set out with the best intentions but I bailed early re: the huge quantity of butter.But it stands the reason that the audience for Appetites falls into two categories: the urban foodie, and/or the Bourdain fan, and whether you're in it for the eats or the prose, you'll walk away satisfied.

It seems like a lot of spices in the marinade but the flavor is pretty subtle in the finished result. nobody's appetite was ever whetted by seeing a picture of Eric Ripert with sausage gravy dribbling down his chin.We both thoroughly enjoyed this, but next time I might add some extra milk or cream to thin the sauce out a bit.

Not so much seeing the author, drooling white sauce like a perverted Guy Fieri, next to his recipe for buttermilk biscuits and gravy sauce. When you live your life in the world, devouring all that you see, you're marinating in what you consume.

The recipes are what you would expect from his personal collection, a mix of high and lowbrow cuisine from near and far. It is light enough that it doesn't overwhelm the meatballs, or weigh it down so it is too hearty in flavor. Anthony Bourdain is many things: He’s the host of the wildly successful CNN show Parts Unknown; he’s a father; he’s the author of best-sellers like Kitchen Confidential; and way back when, he was just another restaurant chef trying to make it through a shift. This version has more vegetables (potatoes, carrots, parsnip, celery, and green pepper) than I've seen in goulash at cafes in Europe. It's no secret that I adore Anthony Bourdain, so it should be no surprise that I absolutely loved his newest book.