Anthony Bourdain's Les Halles Cookbook

Anthony Bourdain's Les Halles Cookbook

Strategies, Recipes, and Techniques of Classic Bistro Cooking

Book - 2004
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Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.

Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

Publisher: New York : Bloomsbury, c2004.
ISBN: 9781582341804
Branch Call Number: 641.5944 Bou
Characteristics: 304 p. : ill. (chiefly col.) ; 25 cm.
Additional Contributors: Meirelles, Jose de
Lajaunie, Philippe
Alternative Title: Les Halles cookbook


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SCL_Justin Jul 18, 2018

I don't cook to build relationships, but to not die. But Bourdain could write, and his writing makes me want to build relationships, not only with my food, but with the people who sell it. I feel bad that I don't have a butcher or a "fish guy" or amazing produce finders. The recipes are filled with attitude and simplicity. I read all the sections about how to "do cooking" in here with attention and though I'll never be a chef, I almost want to start making a veal demiglace to have in the freezer, just in case.


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Dec 24, 2009

This is *THE* cookbook in my kitchen. I leave it on the counter and when I get bored or hungry, rifle through it and try something new (or old). The recipe for petatou is great for parties--just make it bite sized !


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