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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Hardcover – Sep 23 2004


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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking + Kitchen Confidential: Insider's Edition + No Reservations: Around the World on an Empty Stomach
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Product Details

  • Hardcover: 304 pages
  • Publisher: Bloomsbury USA; 1 edition (Oct. 15 2004)
  • Language: English
  • ISBN-10: 158234180X
  • ISBN-13: 978-1582341804
  • Product Dimensions: 18.5 x 3.5 x 24.1 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: #35,913 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

A celebrity with a high-profile position as executive chef at New York bistro Les Halles, and bestselling author of Kitchen Confidential and A Cook's Tour, Bourdain doesn't intend to break new ground. The dishes do exactly as the subtitle notes and include such solid classic fare as Onion Soup Les Halles, Steak au Poivre, Boeuf Bourguignon, Coq au Vin and Chocolate Mousse. Nearly all recipes are within reach of competent home cooks, and those that are more complicated or time-consuming—Bouillabaisse, Cassoulet and Roulade of Wild Pheasant—are thoroughly spelled out to calm most jitters. Foie gras, duck fat and dark veal stock are frequent components, but a list of suppliers makes just about every ingredient available. Even though many of the dishes can be found in other cookbooks, what sets this one apart is Bourdain's signature wise-ass attitude that pervades nearly every recipe, explanatory note and chapter introduction. Profanity adds frequent color. If Aunt Doris would blanche at pearl onions being called "little fuckers," a cook who prefers boneless meat in Daube Provençal a "poor deluded bastard," or a person nervous about making these recipes a "dipshit," this book is not for her. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

'In a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors the guy is hysterical.' New York Times Book Review 'Bawdy, bolshie, and bursting with energy, celebrity chef Bourdain throws open the doors of every kitchen he's ever worked in to leave the reader peering nervously in through clouds of steam' Daily Mail 'How very different from our own dear Delia.' Mail on Sunday 'Voracious, visceral, obsessed and orally fixated, Bourdain writes like a sardonic, articulate demon. He talks like a blend of Scorsese and Tarantino and dishes the dirt on the restaurant trade with scurrilous flair' Big Issue --This text refers to an alternate Hardcover edition.

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Customer Reviews

4.6 out of 5 stars
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Most helpful customer reviews

3 of 3 people found the following review helpful By barry on April 5 2010
Format: Hardcover
I am a huge fan of Anthony Bourdain since watching his show. This book is a collection of recipes from his time at Les Halles. The recipes might be a little complicated to the novice chef, but I've found that with due diligence, you can master them. I highly recommend this one, along with his other read, Kitchen Confidential: Adventures in the Culinary Underbelly.
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1 of 1 people found the following review helpful By captain norm on March 4 2013
Format: Hardcover Verified Purchase
I see most of Anthony Bourdain’s books as autobiographical travelogues. But, for me, this one is first and foremost a cookout and a reference. It is simple, excellent bistro style cooking that I remember from when Les Halles was still the traditional 800 year old central food market in Paris.
Those who were not in Paris prior to 1971 will not remember when the Les Halles bistros were places to eat for the market workers and the ‘Irma la Douces’ on the surrounding streets. Now most in that area are tourist traps with expensive, poorly made onion soup and 'atmosphere'.
Anthony’s book takes me back to simple but delicious steak frites and Mussels in wine. Perhaps a trip to New York to eat in Brasserie Les Halles is in order.
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2 of 2 people found the following review helpful By Ray Michel Montpetit on Dec 29 2012
Format: Hardcover Verified Purchase
After watching Anna & Christina with recommendation to buy this book I thought I'd give it a trial, and after using a few of his recipes, I like it.
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1 of 1 people found the following review helpful By Mary on Dec 20 2011
Format: Hardcover
I received this book as a Christmas present and have so far only cooked 3 of the recipes, but each time I taste one of these incredible, delicious, fantastic and mind blowing dishes I think; MY GOD!!! I *BLEEPING* LOVE YOU TONY!!!!!
I definitely recommend this book for the foodie in your life.
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Format: Hardcover Verified Purchase
Anthony Bourdain has a writing style that makes a cook book seem like an enjoyable memoir.
The creme brûlée recipe alone is worth the purchase of this book! Amazing!

Some other recipes that I have tried and like include

Fries - double fried
Roast chicken or "pollute roti"- I blend this recipe with the one from Thomas Kellers in "Ad Hoc", (I also recommend the brine recipe from Ad Hoc as well)
Herb butter - great for using left over herbs and freezing.
duck a l'orange was good but not great, I think I'll have to try that one again though. Note that I made it with chicken.
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By Amirchov on June 15 2015
Format: Hardcover Verified Purchase
Great recipes! Bourdain isn't trying to teach you how to cook - you should really know the basics, but the recipes are very good with a well description of how to make everything from scratch. If you are familiar with Les Halles in New York, you would find many of their traditional dishes still there.
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9 of 12 people found the following review helpful By A Customer on Oct. 12 2004
Format: Hardcover
I love Bourdain's sarcastic approach to the pretentions of professional cooking. He's a famous chef (thanks to his TV appearences and best-selling books), and sure he's cashing in on that notoriety by slapping his name and mug all over this new cookbook, but it's a great cookbook to have. This volume gathers loads of classic bistro recipes in a single source, which is hardly original. What sets this book apart is Bourdain's attitude. He is at his snarky best, but also delivers straightforward directions that any kitchen monkey could follow. I've already tried several recipes and had a grand old time. A great gift for budding chefs who hate the pomposity of "professional" cookbooks.
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Format: Hardcover Verified Purchase
Wow! It took me 9hours to read this GREAT COOKBOOK. Loved the bantering from Mr. Bourdain. Watched Anna &Christine when they reviewed this cookbook and they definitely said it was a buy and I totally agree. I'm ready to try that steak Tatar recipe... heading to the kitchen now!!!
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