Cook Like Anthony Bourdain: Tips from a Culinary Icon

One of the many reasons Anthony Bourdain captured the hearts of food lovers around the globe was his fearless, no-nonsense approach to cooking and food. From his iconic essay “Don’t Eat Before Reading This” in The New Yorker to his numerous books and television shows, Bourdain offered unique insights that resonate with both seasoned chefs and home cooks. If you’re eager to enhance your culinary skills, here are some pearls of wisdom drawn from Bourdain’s extensive experience.

1. You Don’t Need an Arsenal of Fancy Chef’s Knives

Kitchen drawers filled with an array of knives don’t necessarily equate to culinary success. According to Bourdain, it’s all about simplicity. In his best-seller Kitchen Confidential, he remarked that many knives do little more than clutter your kitchen. Instead, he advocated for owning just one high-quality chef’s knife—preferably one that feels comfortable in your hand. A good, sharp blade can make all the difference without the need for a full arsenal.

Bourdain championed Global knives for their blend of affordability and quality, emphasizing that a well-designed knife can significantly enhance your cooking experience.

2. Heavy-Bottom Pots and Pans Are Key

If your dishes often have scorched bottoms, it may be time to invest in heavyweight cookware. Bourdain famously declared that a good sauté pan should be hefty enough to cause a serious head injury if swung—if your cookware seems flimsy, it’s likely part of the problem. Heavy-bottom pots and pans distribute heat more evenly, ensuring that your food cooks uniformly without burning.

While high-quality cookware can be pricey, Bourdain suggested keeping an eye out for restaurant liquidations to snag top-notch gear for a fraction of the price.

3. Misuse of Garlic Is a Crime

Garlic may be one of the most beloved ingredients, but Bourdain believed that misusing it could ruin a dish. Fresh garlic is essential, and he vehemently opposed the use of jarred garlic. Instead of a garlic press—which he deemed ineffective—he preferred slicing or smashing garlic to release its robust flavor. For an elevated taste, he suggested roasting whole heads of garlic to mellow its pungency and add sweetness.

4. Butter Makes Everything Better

In an age of health consciousness, Bourdain was unapologetic about his love for butter. He argued that the creamy richness it brings to dishes makes all the difference, whether in sauces, pasta, or searing meats. In his view, the secret to achieving restaurant-quality dishes often lies in the generous use of butter—citing that upscale restaurants might use almost a stick of butter in a single meal.

5. Don’t Overlook the Nasty Bits of Meat

Bourdain was an advocate for nose-to-tail eating, encouraging cooks to embrace all parts of the animal, not just the prime cuts. He believed that less popular cuts like pig’s feet and tripe can be just as delicious and sustainable, reducing food waste. In his documentary Wasted! The Story of Food Waste, he explored how utilizing these “nasty bits” can lead to creative and satisfying meals.

6. Take Your Meat Off the Heat, Then Leave It Alone

When it comes to steak, patience is key. Slicing into a steak immediately after cooking will let all the juices escape, resulting in a dry piece of meat. Instead, Bourdain recommended letting your steak rest for several minutes on a cutting board, allowing the juices to redistribute. This simple step can elevate your steak from mediocre to magnificent.

7. Stock Is the Backbone of Good Cooking

Homemade stock can profoundly enhance the flavor of soups and sauces. Bourdain viewed it as the foundation of good cooking, advocating for making your own rather than relying on store-bought options. By simmering bones, vegetables, and herbs, you create a luscious base that imparts depth to any dish.

8. Fluffy Scrambled Eggs Require a Gentle Hand

For Bourdain, mastering brunch dishes like scrambled eggs was a necessity. He believed that the key to perfect scrambled eggs lies in the technique: beat the eggs lightly right before cooking, use plenty of butter, and stir gently to allow for a fluffy texture. Bourdain posited that the goal is to create soft, frothy eggs, treating them with care to achieve the ideal results.

9. A Good Burger Is All About Balance

When it comes to craft burgers, Bourdain championed simplicity. He was a fan of using quality beef, a soft potato bun, and a slice of cheese, stating that complexity can detract from the true essence of a good burger. He firmly believed that a perfect burger should be easy to eat and maintain a balance of flavors and textures without overcomplicating the ingredients.

10. Stay Away from Truffle Oil

While truffle oil has become a trendy ingredient, Bourdain had a strong aversion to it, speaking out against its synthetic nature. He believed that most commercial truffle oils don’t contain real truffles and are instead concocted from petroleum-based chemicals. In his opinion, it’s better to use actual truffles when you can or simply skip the oil altogether.

In each of these tips, Bourdain’s passion for food and cooking shines brightly. His perspective encourages us not just to cook, but to appreciate the techniques, ingredients, and flavors that transform a meal into something extraordinary. Whether you’re a novice cook or a seasoned pro, incorporating these principles can lead to a richer, more fulfilling culinary experience.