Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Hardcover – Sep 23 2004
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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.
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'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.See all Product Description
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Top Customer Reviews
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.
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.
Most recent customer reviews
This is a classic cookbook which will be used as a reference many times over as it describes the reasons behind a dish which can be used in many cases.Published 7 months ago by LINDSAY
Exactly what you'd expect an Anthony Bourdain cookbook to be. Great recipes and a great read.Published 21 months ago by Fablexus
I must admit I enjoyed his written comments more than the recipes. I guess I expected more of them, though to be fair the ones included are easy to follow and delicious.Published 22 months ago by sari forney
Good recipes, good photos. Did not much appreciate the writing which was supposed to be funny, and wasn't.Published 22 months ago by Anne C Parelius
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