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Anthony Bourdain's Les Halles Cookbook Hardcover – Oct 15 2004


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Product Details

  • Hardcover: 1 pages
  • Publisher: Bloomsbury US; 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: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: #435 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

"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)

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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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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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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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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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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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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2 of 3 people found the following review helpful By PoodleGlue on Aug. 22 2009
Format: Hardcover
If you've watch Bourdain on TV & liked him, this books for you! He writes like he acts in real life. His recipes are simple French Cooking & country cooking at that.
Easier cooking instructions then Julia Child & just as flavorful. In this book Anthony holds your hand & takes you step by step to insure your efforts are rewarded by the most delightful Bistro Meals you''ll ever have. Better then most restaurants (by the way they are the recipes from Le Halles).

There are recipes in there that my mother made when I was growing up & we were poor. But how poor were we really when the cooking was soooo outstanding. Yes she used tongue, liver, tripe, etc. It was a way of life & I'm glad I had the opportunity to experience it. This book shares a section of that type of cooking BUT THE REST OF THE BOOK really gives you perfectly simple meals to make, which will make you, look like a PRO.

The instructions from Anthony are clear & decisive. The ONLY thing that would make it easier is, IF HE COOKED IT FOR YOU!
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By Maureen Murphy on 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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Format: Hardcover Verified Purchase
Love this book! Tony's writing style is right up my alley and the recipes and especially the tips in this book is fantastic! Ive been to Les Halles on park ave a few rimes now and loved it so this book is perfect! Well done!
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