#anthony-bourdain

#anthony-bourdain

Anthony Bourdain was known for his deadpan humor and honest approach to food. Whether describing an airport burger as "soul-destroying" or airing his aversion to pumpkin spice lattes, the man had a way with words. Producer Tom Vitale recalled Bourdain's endearing remarks that at times required some nuance to understand - like when Bourdain would joke he didn't want to see red M&M's while filming or working.

Anthony Bourdain has always had a way with words, but his writing didn't always surround cooking. Before he was giving his unfiltered opinions on all things food and the restaurant industry, Anthony Bourdain was penning mysteries. In 1995, five years before his iconic debut of " Kitchen Confidential," Bourdain published his very first crime-fiction novel. Titled "Bone in the Throat," the suspenseful novel takes readers into the mafia world via stereotypical kitchen mayhem.

Anthony Bourdain had a knack for finding hidden gems all around the world, thanks in part to an adventurous palate that saw him eat some very weird stuff on camera, from a meat slushy in Singapore to a warthog in Namibia. When it came to New York, though, his tastes were more traditional. In fact, his first recommendation for anyone visiting was to seek out an authentic deli.

Most notably, Bourdain was able to stir up interest in Vietnamese cuisine as he waxed poetically about some of the most delicious dishes he had while visiting the country. Vietnamese restaurateur and national culinary culture ambassador Chef Vo Quoc admitted to Forbes, "Tourists who come to Vietnam still seek out the dishes Bourdain spotlighted, and so the businesses in food and drink have benefited from his pioneering work."

For one, it is a no-cook recipe. Instead the orange and cranberry just go into a food processor and get pulsed until they form a roughly chopped mixture. It can be done in 15 minutes. And second, it can be prepared ahead of time. In fact, Bourdain preferred it that way, saying it only got better the longer it sat in the fridge. It's the kind of prep-and-forget-it holiday side dish recipe that a cook trying to optimize their time will really appreciate.

Anthony Bourdain was passionate about the world of food, both as a chef and as a diner. Through his writing and television shows, he introduced his audience to culinary experiences that ranged from the seemingly mundane to the exotic, treating them all as worthwhile and enjoyable. When it came to enjoying food, he appreciated it in a unique way, thanks to his experience on both sides of the table.

Anthony Bourdain may have been a lifelong New Yorker, but second to NYC, he was singing the tune of Chicago. He once named Chicago as "the only other real metropolis in America" (via NBC5), and in the Chicago episode of "Parts Unknown" (which aired in 2016, just two years before the chef's death), he declared, "Chicago is a town, a city, that doesn't ever have to measure itself against any other city."

Anthony Bourdain may have made his name traveling the world and sampling just about every kind of cuisine there is, but even for him, there was no denying a great steak. Bourdain's taste in steaks was not complicated or unusual, generally preferring rich cuts from the rib area of the cow, like the ever-popular ribeye. But being the celebrity chef that he was, he had access to some of the best steakhouses in the country. One of Bourdain's favorite places to eat in the U.S. was the high-end Italian Steakhouse Chi Spacca in Los Angeles.

In an ideal society, everyone over 12 should be able to cook a few basic things reasonably well,

"In a perfect world," Bourdain said, "you should be able to eat a hamburger with one hand and get a representative chunk of all of the elements." He felt that the burger should be small and sturdy enough to hold with a single hand, and that the ingredients should be minimal and well-distributed throughout the burger. You should be able to taste each ingredient in every bite you take, rather than fishing around for a pickle or being left with a bite of just bun edges and lettuce.

He wore a Ramones cutoff tee while boating down the Mekong River in Vietnam in another episode, and later dedicated his 2006 book "The Nasty Bits" to Joey, Johnny, and Dee Dee Ramone. Throughout the course of his decades-long on-screen career, Bourdain used his platform to further elevate his favorite musicians, dining with Anton Newcombe of The Brian Jonestown Massacre and breaking bread with Iggy Pop.

Alexander Tamargo/Getty Images Even seven years after his passing, Anthony Bourdain's reputation for living life to the fullest and elevating everyday dishes with unique ingredients lives on in the hearts of professional and home chefs everywhere. Bourdain could enhance anything, from a plate of scrambled eggs to a perfectly cooked steak. Even the humble chicken salad didn't stand a chance at remaining in the land of normality once Bourdain got his hands on it, turning it from an often-overlooked recipe into a showstopper.

Bourdain called Fieri a "d**che" in a charity roast and frequently mocked his flamboyant style.

During a 2016 appearance on Conan O'Brien's talk show, "Conan," the late-night host asked, "You've been just about everywhere ... you won't go to Switzerland. Why?" Bourdain responded that he has a "morbid fear" of just about anything Swiss, "even the cheese." When asked to expand on this fear, Bourdain jokingly suggested that it might stem from a "terrible childhood experience while watching 'The Sound of Music' that [he] blocked out."

She was everywhere and she loved it and it was a wonderful experience, although she had to ask my brother what does it mean if you go viral. She didn't know that," Gail Hagerty said. "She used to say that if you were going to have 15 minutes of fame and if you were 86, you had to do it soon. You couldn't wait.

Anthony Bourdain is known for many things: world traveler, TV presenter, best-selling author, conversationalist, cultural commentator, adventurer - the list is endless. His presence is difficult to quantify; however, above all, Bourdain was a chef (or, as he often referred to himself, a cook). Bourdain believed that cooking is a skill, something you learn, practice, and develop. It's about diligence and attitude. He resisted grandiose culinary notions and took pride in the steely resilience often associated with working in restaurant kitchens.

In what became the final episode of Anthony Bourdain's series "Parts Unknown," he met New York musician and artist John Lurie. This was their first time meeting. They discussed New York and Lurie's history there while he put on a pot and boiled four eggs for Bourdain. At one point, he joked that he had seen Bourdain's show before, where he eats things like mouse head soup, which made Bourdain laugh.

"Alice Waters annoys the living [expletive] out of me," Bourdain said in a 2009 interview with DCist.

The late celebrity chef, author, and renowned adventure travel TV host Anthony Bourdain opinionatedly sampled a variety of regional cuisine from around the world on his show, "No Reservations." But he also tried the best food in underestimated locations, like Ohio. From quintessentially American food to shops owned by the Polish, German, and Japanese immigrants that shaped the Buckeye state's food scene, Bourdain visited eight spots across Cleveland and Columbus on the show back in 2005 and 2009, respectively.

Bún Chả Hương Liên is a very unassuming establishment. It's cheap, busy, and dimly lit, with plain white tiled walls, communal metal tables, and flimsy plastic stools - not exactly where you picture a former U.S. president dining. Bún chả is a traditional Hanoi dish made with marinated pork patties, grilled pork belly, vermicelli noodles, broth, and herbs. It's delicious, and Bún Chả Hương Liên does an amazing job with it.

There's a good chance you've seen it on your social media feeds for the last three months: everyone you've ever met in your entire life is getting out of town, out of the state, or out of the country. It's what summer is for: Lay on a beach, hike an exotic canyon, swim with a dolphin, try and fail to surf for the first time.

Bourdain identified his first raw oyster as the igniting moment for his lifelong love of food, emphasizing the value of traditional, underrated ingredients.

Barney Greengrass on the Upper West Side is regarded by many chefs as New York's best breakfast spot, celebrated especially for its bagels and schmears.

Rentier de cochon is a traditional Cajun soup, known as pig backbone stew, cherished for its rich flavor, tender pork, and the luxurious texture from melting bone marrow.

Marilyn Hagerty wrote an article praising Olive Garden, leading to a viral backlash filled with condescension, until Anthony Bourdain defended her perspective on social media.

Anthony Bourdain identified food as a significant cultural experience, valuing meals that evoke memories and feelings. His ideal last meal was roast bone marrow at St. JOHN in London.

Bourdain criticized Paula Deen for promoting unhealthy food while claiming to represent traditional Southern gastronomy, insisting her recipes undermined authentic Southern cuisine.

Whether you’re searing veal or deep-frying chicken, heavy-bottom pans like the sauté and sautoir are indispensable for achieving perfection in the kitchen.