Appetites: A Cookbook

342 Pages·2016·46.06 MB·English

by  Anthony Bourdain

DEDICATION
To Ariane and Jacques
CONTENTS
Dedication
Acknowledgments
Introduction
1 BREAKFAST
SCRAMBLED EGGS
OMELETS
EGGS BENEDICT
BACON
HOME FRIES
2 FIGHT!
AÇAI BOWL
3 SALADS
CAESAR SALAD
TUNA SALAD
CHICKEN SALAD
TOMATO SALAD
POTATO SALAD
BOSTON LETTUCE WITH RADISHES, CARROTS, APPLES, AND
YOGURT-CHIVE DRESSING
ICEBERG WEDGE WITH STILTON AND PANCETTA
DO CHUA SALAD WITH HERBS, SCALLIONS, SPROUTS, AND EGG
4 SOUPS
CREAM OF TOMATO SOUP
PORTUGUESE SQUID AND OCTOPUS SOUP
PORTUGUESE KALE SOUP
BLACK BEAN SOUP
NEW ENGLAND CLAM CHOWDER
GOULASH
HOT BORSCHT
KUCHING-STYLE LAKSA
SARAWAK LAKSA PASTE
BUDAE JJIGAE
SHRIMP BISQUE
TEMPURA SHRIMP
SHRIMP SALAD
WHITE GAZPACHO
5 SANDWICHES
SAUSAGE AND PEPPER HERO
MEATBALL PARM HERO
BODEGA SANDWICH
CHOPPED LIVER ON RYE
ROAST BEEF PO’ BOY
OYSTER PO’ BOY
NEW ENGLAND-STYLE LOBSTER ROLL
GRILLED CHEESE SANDWICHES WITH CARAMELIZED ONIONS
PAN BAGNAT
MACAU-STYLE PORK CHOP SANDWICH
BANH MI
MORTADELLA AND CHEESE SANDWICH
6 PARTY 101
BAGNA CÀUDA WITH CRUDITÉS
DEVILED EGGS WITH VARIATIONS
BELGIAN ENDIVE WITH CURRIED CHICKEN SALAD
GAUFRETTE POTATO WITH SMOKED SALMON, CRÈME FRAÎCHE,
AND CAVIAR
CHICKEN SATAY WITH FAKE-ASS SPICY PEANUT SAUCE
DUCK RILLETTES
THE GRILL BITCH’S BAR NUTS
MUTANT QUESADILLAS: CHORIZO AND DUCK
7 HAMBURGER RULES
8 PASTA
SUNDAY GRAVY WITH SAUSAGE AND RIGATONI
LINGUINE WITH WHITE CLAM SAUCE
MACARONI AND CHEESE
SPAGHETTI ALLA BOTTARGA
MALLOREDDUS WITH WILD BOAR SUGO
LASAGNE BOLOGNESE
SPAGHETTI WITH GARLIC, ANCHOVIES, AND PARSLEY
RAVIOLI OF SALT COD WITH LOBSTER SAUCE
FRESH PASTA DOUGH
9 FISH AND SEAFOOD
BLUEFISH IN TOMATO VINAIGRETTE
CLAMS WITH CHORIZO, LEEKS, TOMATO, AND WHITE WINE
HALIBUT POACHED IN DUCK FAT
WHOLE ROASTED WILD BLACK SEABASS
10 BIRDS
ROAST CHICKEN WITH LEMON AND BUTTER
CHICKEN POT PIE
SAVORY PASTRY DOUGH
KOREAN FRIED CHICKEN
CAST-IRON GRILLED CHICKEN
POULET “EN VESSIE”: HOMMAGE À LA MÈRE BRAZIER
ROASTED QUAIL WITH POLENTA
PAN-ROASTED DUCK WITH RED CABBAGE
BRITISH-STYLE PHEASANT WITH BREAD SAUCE
11 THANKSGIVING
THANKSGIVING GRAVY, STUFFING, AND TURKEY
CRANBERRY RELISH
MASHED POTATOES, KIND OF ROBUCHON STYLE
CREAMED PEARL ONIONS
CANDIED SWEET POTATOES
BRUSSELS SPROUTS WITH BACON
12 MEAT
BRAISED PORK SHOULDER WITH FRIED SHALLOTS AND PICKLED
VEGETABLES
PAN ROASTED VEAL CHOP WITH WILD MUSHROOMS
CALF’S LIVER WITH BACON, LEEKS, APPLES, AND CALVADOS
SAUSAGE GRAVY WITH BISCUITS
COUNTRY HAM WITH RED-EYE GRAVY AND BISCUITS
FEGATO ALLA VENEZIANA
MEAT LOAF WITH MUSHROOM GRAVY
MA PO TRIPE AND PORK
ROAST LEG OF LAMB WITH FLAGEOLETS
OSSO BUCCO
NEW MEXICO-STYLE BEEF CHILI
VEAL MILANESE
13 SIDE DISHES
RATATOUILLE
SAFFRON RISOTTO
CREAMED SPINACH
ROASTED CAULIFLOWER WITH SESAME
BRAISED BELGIAN ENDIVE
MUSHROOM SAUTÉED WITH SHALLOTS
ROASTED BABY BEETS WITH RED ONION AND ORANGES
FRIED POLENTA CRESCENTS
POMMES ANNA
GARBANZOS WITH CHERRY TOMATOES
KOREAN-STYLE RADISH PICKLES
SUCCOTASH
BUTTERMILK BISCUITS
14 DESSERT
15 STOCKS, SAUCES, AND DRESSINGS
DARK UNIVERSAL STOCK
SHELLFISH STOCK
OCTOPUS STOCK
POMODORO
HOLLANDAISE SAUCE
MAYONNAISE
BÉCHAMEL SAUCE
BLUE CHEESE VINAIGRETTE
MIXED FRUIT CHUTNEY
RED WINE VINAIGRETTE
PICO DE GALLO
NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE)
Index
About the Authors
Also by Anthony Bourdain
Credits
Copyright
About the Publisher
ACKNOWLEDGMENTS
For their large and small contributions to the making of this book, we’d like to
thank: Paul Ackerina Olivia Mack Anderson Beth Aretsky Eddie Barrera Ruby
Basdeo