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Anthony Bourdain's Les Halles Cookbook [Hardcover]

Anthony Bourdain
4.5 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

Oct. 15 2004
Les Halles is the kind of place where people dress down, talk loudly, drink maybe a little too much and enjoy time with friends. That's the front of house. In the kitchen, one suspects executive chef Anthony Bourdain is doing the same as he serves up some of the best French brasserie food in New York. Veal short ribs, steaks, mussels in wine: it's hearty, delicious food.

Bourdain writes as though he's in the kitchen with the reader. His signature wit and charm show in every instruction. Along with over 100 recipes, he provides strategies for getting a meal on the table with a flourish, yet without a huge fuss. The beautiful cover is designed for kitchen use--aesthetic yet practical.

Frequently Bought Together

Anthony Bourdain's Les Halles Cookbook + Kitchen Confidential + Nasty Bits, The
Price For All Three: CDN$ 55.29

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  • Kitchen Confidential CDN$ 14.40
  • Nasty Bits, The CDN$ 12.05

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Product Details

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.


"Don't be misled by Anthony Bourdain's witty, irreverent style. His Les Halles Cookbook is solid, smart, and informative, and his recipes are bona fide bistro fare…An instant classic." (Jacques Pépin)

"Anthony Bourdain's Les Halles Cookbook joins the classic French cookbooks on my shelf, and shames every would-be 'bistro bible'. Nobody else writes with such respect for real food." (Mario Batali)

"Anyone serious about their cooking will want to own Anthony Bourdain's Les Halles Cookbook. It has an enormous amount of vital information presented in Bourdain's pungent, abrasive, and memorable writing style." (Jim Harrison)

"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear." (Eric Ripert)

"Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy." (New York Times Book Review)

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Really good cookbook. April 5 2010
By barry
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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2 of 2 people found the following review helpful
4.0 out of 5 stars Cooking is one of my hobbie 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
5.0 out of 5 stars HOLY BLEEP!!!!! Dec 20 2011
By Mary
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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9 of 12 people found the following review helpful
5.0 out of 5 stars my new favourite cookbook Oct. 12 2004
By A Customer
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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5.0 out of 5 stars Excellent!!! March 7 2014
Format:Hardcover|Verified Purchase
After watching Anna and Kristine review this book for their cooking show, I decided that it would be worth the buy. Well they were true to their word it is a great buy and well written for any level of cokking expertise. Anthony Bourdain is quite the chef and author.
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