I’m so sad about Anthony Bourdain. What a tragic loss.
Today, I’m raising my glass in celebration of him and all of his wonderful contributions to the world. Also, making his chicken satay with fake ass peanut sauce and serving it in a pineapple. I adored his storytelling.
<I’m leaving a placeholder here in case Ecco gets back to me. I’d love to see everyone make his skewers today.>
Here’s a review I wrote a few years ago on one of his books.
Appetites: A Cookbook
by Anthony Bourdain
Who doesn’t love Anthony Bourdain?! This book is fantastic! He’s just as strongly opinionated as you’re hoping. It’s a collection of global recipes that he thinks everyone ought to have under their belt. There’s a huge range, and everything looks fantastic. There are really interesting and colorful photos throughout. The binding and paper quality are excellent.
1) Goulash. It was wonderfully flavorful, and very different and much more produce heavy than any other Goulash I’d tried before. The smoky essence of paprika is filling our home. And the Barq’s rootbeer accompanying it is his suggestion. 🙂
2-3) Macaroni and Cheese. I posted a photo of his intro letting you know, quite clearly, what does not belong in mac and cheese. LOL! Four kinds of cheese with plenty of cayenne, mustard, and Worcestershire. Delicious!
4) Ratatouille. Divine. His method is very different and it is fantastic!
5) Acai Bowl. It’s pretty much a smoothie in a bowl with garnishes. Yummy 5 minute breakfast.
6) Roast Beef Po’ Boys. It’s one of those two day recipes, but oh so worth it. That’s a great sandwich!
7) Chicken Satay with Fake-Ass Spicy Peanut Sauce. Fantastic, and I love the presentation. Party food!
8) Budae Jjigae ingredients. When I was at the Korean grocery store, I saw a few people who looked lost and frustrated, so I thought I’d post a pic in case anyone’s new to these ingredients so you’ll have a visual of what you’re looking for.
9) Budae Jjigae. It’s a Korean army stew that he calls “the ultimate dorm food”, loaded with Spam, kimchi, hot dogs, fermented chili paste, ramen, baked beans, etc., cooked in an anchovy, kombu, and mushroom broth. When I read this recipe, I could hear Jeff Goldblum in Jurassic Park, “Your scientists were so preoccupied with whether or not they could, they didn’t stop to think whether or not they should.” The final tally was 1 out of 4 liked it in this house.
10) Book placement for my amusement. In Medium Raw, he dedicates a full chapter to just how much he can’t stand Alice Waters, so I *had* to.
As a fun treat, I ordered a copy of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook at the same time. It’s a collection of his wildly inappropriate, and very cleverly written angy rants. He’s so funny. He really lets us have a glimpse into his head. A chapter is the perfect dessert after trying out his recipes. I handed my husband, who does zero cooking, a paragraph to read. Ten seconds in, he started cracking up, grabbed his wine, and headed for the couch with my book.
I can’t wait to try out the rest.