Written with the no-holds-barred, no-bullshit-allowed ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer’s first cookbook in more than ten years—a collection of recipes for the home cook
Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world traveling chronicler of food and culture, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.
Appetites boils down forty-plus years of professional cooking and world traveling to a tight repertoire of personal favorites—dishes that everyone should ( at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed “bad boy” of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has come to embrace with enthusiasm. After years of traveling over 200 days a year, he has come to enjoy entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen however, have caused him, in his words, to have “morphed into a psychotic, anally retentive, bad tempered Ina Garten.”
The result is a home cooking, home entertaining cookbook like no other. Personal favorites from home and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
It is only fitting that the cover of this family friendly classic is by Ralph Steadman which should give you an idea of what’s inside. Lavishly and provocatively photographed by Bobby Fisher, Appetites looks to take the cookbook to the edge of the cliff—and over. A bonus pull out poster depicts and deconstructs the tectonic and structural aspects of the perfect hamburger with text by Nathan Myrvhold. An instant collectible, it is intended to hang on every kitchen wall, a rebuke and reminder to those who would attempt anything less than excellence in burgerdom.
Making pie can be as easy as pie, with recipes and lessons from a renowned teacher of the craft
“I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With a pioneer spirit, she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you.” –Ruth Reichl
Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won’t hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Recipes include:
- Blackberry Pie for Julia Child
- The Best Peach Pie in the World
- Old-Fashioned Rhubarb Pie
Art of the Pie is more than a cookbook. Kate’s rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent. This is a book to keep close at hand.
Beloved cookbook author Ina Garten shares 85 never-before-published recipes she makes for her husband, Jeffrey, that have kept their marriage strong for forty-six years and counting.
Ina will tell you that one of her greatest joys in life is cooking for and sharing a meal with Jeffrey. While Ina spends her weekdays at home in East Hampton, working on new recipes for her long-running television show and bestselling cookbooks, Jeffrey is a professor at the Yale School of Management in Connecticut. One of the couple’s longstanding traditions is to sit down for a roast chicken dinner when Jeffrey returns home for the weekend. Here are Ina’s most personal recipes ever, the ones she and Jeffrey enjoy together and with family and close friends.
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.