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

4.6 out of 5 stars 21 customer reviews

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Frequently Bought Together

  • Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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  • Kitchen Confidential: Insider's Edition
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  • 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 21 customer reviews
  • Amazon Bestsellers Rank: #37,100 in Books (See Top 100 in Books)
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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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Top Customer Reviews

By Alexei TOP 1000 REVIEWER on June 6 2016
Format: Hardcover Verified Purchase
There are some interesting recipes in this book and unlike many other recipe books, this one can almost be read as a novel (vs a recipe book!) Anthony Bourdain is pretty entertaining and while he may be funnier on TV, I liked this book nonetheless!
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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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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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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
Ordered this just as a heat wave hit, so while the recipes sound delicious and the narrative is witty and fun, I'm going to wait to try some of them until it's cooler. Most of the foods are rich heavy and great for a cold wintery night.
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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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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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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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