[READ] Appetites: A Cookbook

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C A p p e t it e s A C o o k b o o k
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Appetites A Cookbook
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Appetites A Cookbook
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Description
Kuching-Style Laksa In the hierarchy of steaming
hot bowls of magical broth and noodles, laksa is
at the absolute top. The best. The most
delicious. Breakfast, lunch, or dinnerit
will cure what ails you. Bodega sandwich Forget
about pastrami The iconic New York City sandwich
is bacon, egg, and cheese on a hard rollcooked
on a griddle and served by someone who addresses
you as papi or mami. Mac and Cheese Get that
damn lobster out of my mac and cheese! Truffles
do not make it better. If you add truffle oil,
which is made from a petroleum-based chemical
additive and the crushed dreams of nineties
culinary mediocrity, you should be punched in the
kidneys. Macau-Style Pork Chop Sandwich
This sandwich, loosely inspired by a pork chop
bun served to me for television in Macau,
is possibly the most delicious thing in the book.
We had a hard time shooting it, because everyone
in the room kept eating the models. Korean Fried
Chicken There are many ways to make tasty fried
chicken, and I like them all, but Im
particularly enamored of the Korean way. The
freezing stepis essential for extra-crisp
results. Ratatouille In a break with the right
way to do things, I cook all the vegetables
separately, highlighting their differences, while
(ideally) honoring the original flavor profiles.
This version is fresher and crisperand undeniably
prettier. Pan Bagnat Serves 4 to 8 Special
equipment 2 scrupulously clean sheet pans, 1
lined with foil, plastic, or parchment paper
Bricks, heavy skillet, or other weighted objects
Instructions In a medium mixing bowl, combine
the parsley, anchovies, capers, and tuna and mix
in enough of the reserved tuna oil so that the
mixture is fairly wet with oil. Taste and season
with lemon juice, salt, and pepper as needed. Use
a butter knife
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or small spatula to spread the inside of both
parts of each roll with tapenade. Fill
the sandwich with a layer of tuna and top with
sliced eggs and tomatoes. Place the
sandwiches close together on the lined sheet pan
and place the other sheet pan atop the
sandwiches. Press down hard enough to flatten the
sandwiches, but not so hard that everything
oozes out. Top this rig with the bricks to keep
the pressing going. Press for at least 30
minutes before eating. Ingredients ¼ cup
coarsely chopped fresh Italian parsley 12
salt-packed anchovies, rinsed, drained, and
finely chopped 2 tablespoons capers, drained,
rinsed, and finely chopped 16 oz best-quality
tuna, canned in olive oil, drained and oil
reserved separately 4 round brioche sandwich
rolls (about 4 oz each) ¾ cup black olive
tapenade 6 hard-boiled eggs, peeled and thinly
sliced 2 ripe plum tomatoes, cored and very
thinly sliced A Cook's tour Appetites Kitchen
Confidential Medium Raw World Travel Bourdain Add
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