Appetites: A Cookbook by Anthony Bourdain

 Overall Ranking: 3) Staple

Appetites: A Cookbook by Anthony Bourdain, 2016, Ecco

Who Wrote This and Why Should I Care?

Before we dive into "Appetites," let's talk about the force of nature that was Anthony Bourdain. If you've been living under a culinary rock, Bourdain was a punk rock philosopher of the kitchen, a global food adventurer, and arguably the most influential voice in food writing from 1995 till his passing in 2008. Why should you care about him? Because he told you how to live through food, with an honesty and irreverence that was utterly his own.

What truly set Bourdain apart from other cookbook authors, and indeed from most food personalities, was his unapologetic authenticity. He wasn't about perfectly manicured plates or aspirational Michelin-star dining for the masses. Instead, he pulled back the curtain on the gritty, glorious, and often chaotic reality of professional kitchens and street food alike. He spoke with the gruff charm of a seasoned line cook who'd seen it all, and his writing crackled with wit, cynicism, and an undeniable passion for the soul of food. He wasn't trying to sell you a fantasy. Not at all. He was inviting you into his raw, real, and utterly fascinating world. This unconventional voice, combined with his vast global experiences, made him a captivating guide, unafraid to challenge norms and celebrate the messy, beautiful truth of what we eat.

Appetites stands as the final cookbook released before his passing, offering a unique glimpse into his personal kitchen. While it is similar to a typical home-cooking guide, it's also a battle-tested blueprint for home entertaining, packed with personal favorites from his own table and globe-trotting adventures. It's designed not just to help you cook, but to arm you with an effective strategy to impress your guests with truly delicious food and breathtaking efficiency, all delivered with his signature, no-nonsense flair.

Before you start cooking/baking

Imagery Heads up

There are a handful of photos featuring whole, butchered animals or animal parts (like severed heads and feet, with visible cuts). Bourdain famously believed that thinking meat magically appears bloodless in the supermarket is hypocritical, so these images are part of his raw, honest approach. If you're sensitive to seeing butchered animal parts, this might not be the book for you.

The book's page design intentionally mimics the look of already dirty or stained pages, as if it's been well-loved in a busy kitchen. Initially, I hated it, but after actually cooking from the book for a while, I felt way more comfortable with tiny splashes or spills on the pages. I imagine that was exactly his intention – to make you feel at home and unafraid to get messy with it!

Special Equipment Needed

Anthony These recipes are the everyday foods that Anthony Bourdain enjoys, and a big part of his personal philosophy around food is that it should be relatively simple. He doesn't often use any unique tools but will list out any specialty equipment alongside the ingredients. But if you have a food processor, blender, immersion blender, roasting pan, and a couple thermometers you can make 99% of the recipes in this book easy. 

Recipe Breakdown

Culinary wise "Appetites" doesn't follow a traditional, rigidly themed structure, but the book itself is very methodical.  While the recipes are a reflection of Bourdain's own eclectic culinary influences and home cooking philosophy its recipe organization is very methodical and well categorized. It even has an entire section just dedicated to Thanksgiving which I am very excited for come November. 

All in all, the book breaks down as follows:

288 pages
117 recipes 

5% Breakfast, 6 recipes
7% Salads, 8 recipes
9% Soups, 11 recipes
10% Sandwiches, 12 recipes
9% Party Foods, 11 recipes
30% Entrees, 35 recipes
        Pasta Mains, 9 recipes 
        Fish & Seafood Mains, 4 recipes 
        Birds Mains, 9 recipes
        Other Meat Mains, 13 recipes
0% Desserts, 0 recipes
14% Side Dishes, 16 recipes
16% Dependents, 18 recipes

Ingredient Affordability:

General DINNER/LUNCH average total:                         $13.24

This cookbook's DINNER/LUNCH average total cost:    $15.29

Why I Love it/Like It/Pass on It/Avoid It: 

Anthony Bourdain's "Appetites" is like getting a personal invitation to hang out in the man's kitchen. This book's all about real, good food that's actually fun to eat, whether you're a world traveler or mostly stick to your own neighborhood. Anthony totally got that food's a comfort, a little song for your soul, and this book sings all his favorite tunes.

See, this isn't one of those cookbooks with neat themes or super specific equipment. Nah, Tony just threw in stuff that influenced him, no matter where it came from or how weird it might look next to the last recipe. Mac 'n' Cheese chilling in the same cookbook as Ma Po Tofu? Yep, that's Tony. This mix-and-match vibe makes it awesome for anyone just starting out or wanting to try new things without getting bogged down in one type of food. You'll find comfy classics like his perfect scrambled eggs and toasted muffins, right next to wilder stuff like oxtail, Spam bottarga, bluefish, and my personal fave, wild boar. The recipes here really swing from easy to a bit more involved, and the ingredients are all over the map, so there's something for every mood.

Tony's voice? It's all over this book. You can practically hear his signature dry wit and that distinct nasal tone popping off the page in the essays and little stories that sprinkle the recipes. Just wait until you get to his hilariously tiny "dessert chapter." But honestly, while his chatter is a total bonus, you're buying this book more for his serious food smarts than for epic tales; the narrative bits are pretty concise.

What really makes "Appetites" shine are those practical, no-BS tips—like insider "secrets of the trade" from a pro. Ever know that most chefs use mayo instead of butter for grilled cheese because it browns better without burning? Mind blown, right? These little nuggets, dished out with straightforward instructions, show Tony was serious: he wanted you to make his food, not just stare at pretty pictures. His famous rants (like on how to really scramble eggs) and the stunning, honest photos (many taken right in his NYC apartment) make the book a blast, even if you never cook a single thing. It's got a little bit of everything, and that's precisely why it's a winner.

Now, some die-hard fans might want to send me hate mail, but I'm calling "Appetites" a "3) Kitchen Staple." And honestly, I think Tony would've approved. He even says it himself in the intro: "There is nothing remotely innovative about the recipes in this book." This wasn't about reinventing the wheel; it was about solid, delicious, real food for real life. Anyone who knew Tony would tell you he'd never put his name on something he wasn't fully proud of. "Appetites" is exactly what he wanted it to be, an honest peek into the food he loved and regularly cooked. So grab it, enjoy the awesome photos, cook his favorite recipes, and most importantly, just enjoy life. That's what Tony would've wanted.

Recipes I Tried from "Appetites" and what I thought about them

Roasted Chicken with Lemon and Butter

Anthony Bourdain called roasting a chicken a civic duty. And after making his Roast Chicken with Lemon and Butter from his 'Appetites' cookbook, I get it. Moist, golden, flavorful and surprisingly easy. He called roasting chicken a "hallmark of good citizenry". I think he'd be happy to see I’m doing my part.

Ingredients 🍗 

1 full chicken 

Sea salt to taste

Crushed black peppercorns to taste

4 tablespoons (1½ stick) unsalted butter

10 sprigs fresh thyme

1 fresh bay leaf

Juice of 1 lemon (about 2 tablespoons)

1/2 lemon, cut into 4 wedges

1 cup dry white wine

1½ cups chicken stock

1/4 cup finely chopped fresh parsley

Freshly ground black pepper to taste

Directions 📜 

1. Preheat your oven to 450°F.

2. Rub the chicken all over, inside and out, with salt and crushed pepper. Tuck a small piece of butter under each side of the breast and each thigh (under the skin). Stuff the cavity with thyme, bay leaf, and lemon wedges.

3. Place the chicken in a roasting pan. Roast for 30–40 minutes, turning the pan occasionally and basting the chicken a few times.

5. Lower the oven to 300°F and roast for another 30–40 minutes, basting often. It’s done when juices run clear from the thigh.

6. Let the chicken rest for 15 minutes. Then carve the breasts and legs, and set them aside. Skim off any fat from the pan juices.

7. Put the pan on the stove over high heat. Add wine and lemon juice, scraping the bottom to loosen browned bits. Boil and reduce by half.

8. Add chicken stock, boil again, and reduce by half. Strain the sauce into another pot.

9. Over medium heat, whisk in 2 tablespoons butter, one at a time, until the sauce is thick and glossy. Stir in chopped parsley, and season with salt and pepper.

10. Serve and enjoy.

Pommes Anna

I think Anthony Bourdain included this Pommes Anna recipe in his 'Appetites' cookbook to remind cooks that greatness doesn’t always mean complexity. It’s about care, heat, timing, and having the nerve to flip it like you mean it. It’s the kind of recipe that looks simple until you try to do it well and then it teaches you everything. At least, that's what I think he would say. In the end you get a delightful potato and black pepper forward dish that pairs amazingly well with his roast Chicken with Lemon and butter. I am a sucker for lathering it in the silky sauce. 

Ingredients 🥔 

4 lbs Yukon Gold potatoes 

1/2 pound unsalted butter

Sea salt 

Crushed black peppercorns 

Directions 📜 

1. Preheat your oven to 400°F. 

2. Peel the potatoes and slice them very thin. Quickly lay the slices on towels and pat them dry. 

3. Brush a 10- to 12-inch ovenproof skillet with melted butter. Arrange the potatoes in overlapping circles to cover the bottom. Brush with more butter, sprinkle with salt and pepper. Repeat layers, buttering and seasoning each one, until all the potatoes are used. 

4. Brush a piece of parchment paper with butter and press it gently onto the potatoes. 

5. Bake for 30 minutes. Rotate the pan, then bake another 15 to 30 minutes until golden and a knife slides in easily. 

6. Let it rest for 5 minutes. Remove the parchment, loosen the edges with a spatula, and flip the potato cake onto a large plate.

Belgian Endive with Curried Chicken Salad

This curried chicken salad in Belgian endive is retro, bold, and dangerously snackable. Perfect for parties, potlucks, or pretending you host dinner soirées on the regular. It’s one of those dishes that feels fancy but moves fast and is very low effort. 

Ingredients 🌿 

1 pound boneless, skinless chicken breasts

2 teaspoons salt, plus more to taste

1 bay leaf

1 teaspoon black peppercorns

2 garlic cloves, peeled and crushed with the flat side of your knife

½ cup Mayonnaise

Juice of ½ lemon (about 1 tablespoon)

3 teaspoons mild yellow curry powder

1 shallot, peeled and finely chopped

½ teaspoon finely grated fresh ginger

½ cup toasted walnuts, coarsely chopped

½ cup raisins, coarsely chopped

Freshly ground black pepper to taste

3 to 4 heads of Belgian endive, washed and separated into spears 

½ cup fresh cilantro or Italian parsley

1 to 1½ cups Mixed Fruit Chutney

Directions 📜 

1. Place chicken breasts in a pot in a single layer. Add salt, bay leaf, peppercorns, and garlic. Cover with cold water. Bring to a boil, then reduce to a simmer. Cover and cook for 8–10 minutes, until the chicken is cooked through (165°F inside).

2. Remove the chicken with tongs and chill in the fridge to stop the cooking.

3. Once cooled, cut the chicken into bite-sized chunks and place in a bowl.

4. In another bowl, whisk together mayonnaise, lemon juice, and curry powder. Mix in the shallot, ginger, walnuts, and raisins.

5. Combine the chicken with the curry mayo mixture. Add salt and pepper to taste.

6. Spoon a heaping tablespoon onto each endive leaf. Top with cilantro and a little chutney. Serve and enjoy.

Mixed Fruit Chutney

Figs, apricots, and raisins melt into a sticky, spiced punch that’s equal parts sweet, sharp, and addictive. Spoon it on meats, cheese, toast or straight from the jar (if you're strong enough). Big flavor. No apologies.

Ingredients 🍏 

6 dried figs, quartered

8 dried apricots, quartered

1/4 cup raisins

1 Granny Smith apple, peeled, cored, and grated

1 cup finely grated fresh pineapple

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely grated lemon or lime zest

1 teaspoon salt

1 teaspoon ground cayenne pepper

1 teaspoon freshly ground black pepper

Directions 📜 

1. Soak the figs, apricots, and raisins in hot water for about 1 hour to soften. Then drain.

2. Add the drained fruit to a saucepan with all the other ingredients. Stir to combine.

3. Bring to a boil, then lower the heat to a simmer. If it looks dry, add a splash of water.

4. Cook for about 15 minutes, stirring often, until it’s thick and sticky.

5. Remove from heat and transfer to a clean container. Let it cool in the fridge, uncovered

Roasted Cauliflower with Sesame

I’d happily eat just a plate of this and call it dinner. Anthony Bourdain’s roasted cauliflower with sesame from Appetites is the kind of easy side dish that steals the whole plate. Crispy, savory, and coated in a creamy tahini miso sauce makes the whole thing bold, healthy, and wildly addictive. Don’t forget the toasted sesame seeds on top!

Ingredients 🥣 

1 head of cauliflower

1/4 cup extra-virgin olive oil

2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon dried oregano

Freshly ground black pepper to taste

2 tablespoons tahini

1 tablespoon white miso

2 teaspoons red wine vinegar

1½ tablespoons water

3 tablespoons toasted white sesame seeds

Directions 📜 

1. Preheat your oven to 450°F.

2. Break the cauliflower into florets by hand.

3. In a large bowl, toss the cauliflower with oil, salt, coriander, oregano, and pepper until well coated.

4. Spread the cauliflower out on a sheet pan in a single layer with space between the pieces.

5. Roast for 20 minutes, tossing halfway through.

6. While it roasts, whisk together tahini, miso, vinegar, and 1½ tablespoons water until smooth.

7. Once roasted, toss the cauliflower with the sauce and sesame seeds.