Appetites: A Cookbook Hardcover – October 25, 2016

I purchased this cookbook when it first came out, and I still love it. That fried pork chop sandwich was simply amazing. And I mean absolutely amazing. I will make it again and again. I also love how he incorporates what his daughter loves to eat as well. It’s a cookbook for everyday food that’s good and fun to eat, regardless of how traveled or how not traveled you are. Food is always a comfort and song or the heart, and this book showcases all of his.

This one's a keeper. There aren't a ton a recipes but there is a good representation of the basics and the comfort foods to the fancy to the international. Recipes are presented with some history and helpful hints. I think I would try most of these.After reading some of the other reviews I have to admit I am perplexed. Who did we think Anthony was? I've heard complaints of profanity in this book and disturbing pictures. This did not come as a surprise to me. I saw this and thought. "oh, so Bourdain!"I've heard complaints that some recipes were so simple it insulted ones intelligence and some so out there who would make that? And I can only think, so Bourdain.I read the recipe for scrambled eggs, which I've made a biggilion times and thought, I'll have to try it that way. I'm a good cook, but I'm not a Chef.Now, I'm off the the book seller's site for a one star review because I bought a New book, but this one is used. It has grease stains on pp.s 1-10. 190-191, and 238-239.Note: I'm editing this review before it even got posted and approved. The seller was you know who and complaints about customers getting damaged and used books from them go back to 2016. I contacted you know who and was told they would contact admins about the problem.... (its too late to return it). well, admins have known about the problem for six years. they don't care. Thanks, you know who you are.

Vintage Bourdain. Engaging, and usefull tips on making delicious common home dishes. The chapter on sandwitches 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.

If Bourdain had written this book anonymously and toned down the language, this book would still be a seller because this book is the kind of cookbook we all *want* to write but were afraid to. As opposed to the usual set themes of types of food, areas they are from, a specific piece of equipment you're supposed to use, Tony's book reflects on stuff that has influenced him, no matter where it came from or how odd it would seem from the next recipe (Mac n’ Cheese sharing the same book binding as Ma Po Tofu?). The straight-forward directions show he's serious about compelling you to make his food, not just look at them. This book would be a great starter for those looking to start cooking or expand their skills, but don't want to bury their nose in one subject only. It's well-rounded and worldly, giving you plenty of options that are familiar and ideas that get you out of your comfort zone. The rants (like on making scrambled eggs or toasting muffins) and the photos make the book just that much more entertaining, even if you’re not into cooking. It has a little of everything, and that’s what makes it great.

I’ve never cooked before but damn do I feel like Gordon Ramsey now, it has a small section of breakfast food but I don’t use those, the lunch and dinner recipes are amazing and explained very well with a dash of humor to ever story, I loved watching Anthony bourdains show and now I’m glad I have his book too!

Part bio, part cookbook. Some interesting recipes but mostly a fun read for fans of Anthony

Okay, this is one of those books that when you pick it up in your grubby little hands it says, yeah, I'm hella cool, I'm badass, I got a Ralph frigging Steadman cover and you will not be through with me until I say you are, punk! Now, first, as someone long in the publishing industry world this is a gorgeous book. It feels really good in your hand, has a wonderful weight and heft to it and a nice contrasting cover of high gloss and an almost burlap sensuality. 100%. Open it up and the gorgeous full color photos just don't stop. They are enticing, clear and evocative of the sensibility and meaning of the courses portrayed and there is that unmistakable Bourdain wit at work in most of them. 100%. Then you get to the recipes and it just doesn't let up. Bourdain is at work here too in his off the cuff repartee about food and dishes (wait till you get to his dessert "chapter") and it makes for as entertaining, and useful, a read as the best of the Bourdain essays. I think this is a book I will start at the beginning and read through like a potboiler (all puns shamelessly intended) and then flip it back over and just start making the damn things from the first page. Oh, I know some lucky people who are getting this for Christmas! A must have for any fan of Bourdain, any foodie, or anyone who just loves beautiful books. Buy one to get trashed in the kitchen and another to sit pristinely on top of the stack of books on the coffee table.