Anthony Bourdain provided us with inspiration aplenty, and off the beaten track adventures for sure. Some of those journeys I wouldn't have taken if paid for it. Of course, he was :). Tony didn't seem to have any particular itinerary, and it was sometimes difficult to tell if he had just arrived in a country, or was referring in the book to an earlier visit. I had all the while a sadness, learning of his life outcome, which was unknown to me when first going into this.
I'll re-cap all the entries in the order they were received, not missing anyone I hope. Be sure to let me know if you got left out. I hope you will all enjoy your visits to these posts with their thoughts and meals.
First in was Camilla of Culinary Adventures with Cam and her truly adventurous dish from Vietnam, a country Tony seemed to enjoy the most. She made Much Nhoi Thit or Vietnamese Stuffed Squid and capped it off with a cup of delicious Cà Phê Trứng - Vietnamese Egg Coffee for dessert.
Cam said: "In the end, it is his passion for Vietnam that inspired me into the kitchen. He writes, "I’ve gone goofy on Vietnam, fallen hopelessly, helplessly in love with the place"..... I appreciated A Cook's Tour with every fiber of my being. I loved how he weaved food, culture, politics, and history into his narrative."
Next up was Wendy from A Day in the Life on the Farm who brought us a very tasty dish of Korean Fried Chicken. She says "I made a couple of other adaptations to Bourdain's recipe in order to utilize ingredients that I had on hand and save myself a trip to the store." That refers to this recipe which utilizes a blanching and freezing technique.
Wendy tells us: "I wavered between loving this book and hating it. Bourdain was very extreme in all things. Knowing, as we do now, of his mental health issues I made allowances for his bi-polar actions, words and writings. There was, of course, tons and tons of food inspiration...."
Then Amy of Amy's Cooking Adventures came in with a Mushroom, Greens and Fried Egg Sandwich. She says: "My inspiration came from the mention of a dish early in the book when Mr. Bourdain was bar-hopping in Spain.... I wasn’t immediately taken by this book, but it did grow on me. Mr. Bourdain traveled the world, often eating things I wouldn’t try in a million years, but also mentioning favorite foods from the states or England that were a little less scary.It was interesting reading about the places traveled and the experiences behind the camera while filming A Cook's Tour (a show that I haven't watched, but now I may have to find some old episodes after reading the book!)"
Claudia, of Honey from Rock, (moi) came in with a tasty meal of Smoked Salmon with Potato Gnocchi and Balsamic Glaze, inspired by Anthony's event near the end of the book at the famous, and outrageously expensive French Laundry Restaurant, with due thanks to Thomas Keller and his cookbook of the same name.
Simona of Bricole arrived just under the wire bringing her dish of Roasted Tromboncino Squash with Tomatoes. A beautiful preparation of fresh vegetables. As far as inspiration, Simona says: One theme Bourdain touches on several times, particularly when he describes his time in Vietnam, is the great flavor of dishes made with fresh ingredients and consumed immediately. Here we are in full agreement. My visits to farmers' markets are the most important inspiration in the kitchen. Summer produce is a rich source of ideas. A couple of weeks ago, I saw the first Tromboncino squash of the season and rushed to buy it.
As it turns out, someone did get overlooked after all, many thanks to Simona who noticed Cathy's post on Facebook. So, here is the PS edit with her contribution, a devilishly delicious looking Lobster Imperial. Visit her at Delaware Girl Eats for the full scoop.