CartAnthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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Type: Book
Studio: Bloomsbury USA
Release Date: 2004-09-23
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches 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 gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a big appetite, and a willingness to learn, as 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 aux 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.
total reviews 73
Great content, poor package
The recipes are great and I really like Anthony Bourdain's approach.
My issue is with the actual book/binding. I used to think that hardcovers were inherently more durable. Big mistake - this one began losing pages within 1 year.
Anthony Bourdain's Les Halles Cookbook
Great cookbook. The receipes are easy to read. I've tried cooking some of the dishes and they were a hit with a dinner party I had.
A must have...
This is a wonderful addition to anyone who enjoys reading cookbooks. I haven't had time yet to use any of the recipes, but have enjoyed the first few pages of the cookbook. I just got done reading Anthony Bourdain's Kitchen Confidential and it gives great insite if you enjoy reading his other books or just watching his No Reservation show on Travel Channel.
If You Must Have Only One Cook Book Then This Must Be It
That's a big statement but I can tell you with all honesty. This is the best cookbook I've ever read, more importantly it is the best cookbook I've ever USED. And, do I use it often, YES! Here Tony Bourdain shines not only as an amusing and talented writer but exposes to us all to the REAL principal behind all great dishes, and not just French food, that good, quality ingredients coupled with time-proven methods ARE the best. I have been a cook for many years and I specialise in Italian cookery but Tony's book brought me back to appreciate French-style cookery as never before. But the country of origin doesn't matter, it's the approach. No BS! Tell it like it is. All cookbooks are, to me, guides, but Tony has the nous to say, in places, you MUST do this and that. Little details and quality advice tips that take a good dish to 'great' status. His, utterly correct emphasis on the basics like a good stock or jus, tells us that these are the real fundamentals of good cookery. And, he shows us that which is so true: all great cookery has its origins in 'peasant' food, be it French, Italian, British or Asian. I class this book and Fergus Henderson's, 'Nose To Tail Eating' as two of the most important cookbooks of the 20th Century.
William Kenneth Halliwell
Hobart, Tasmania, Australia
Bourdain is brilliant
The recipes includes are a bit difficult in my opinion (especially finding the right ingredients), but Bourdain's aim is to challenge you and not to dumb down everything, which I appreciate.
His writing style is very approachable and unlike with most cookbooks you feel like he's talking to you as he warns you to not overfill the blender when you are making soup and hold the top down tight unless you want soup all over you.
I've made one thing so far which was mushroom soup and it was delicious, so I can imagine the the rest of the food is equally so.
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