Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

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Overview

In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.

Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles ...

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More About This Book

Overview

In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.

Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

Editorial Reviews

From Barnes & Noble
Long before Anthony Bourdain became a "tell-all" bestselling author, he was a standout chef. For years, the author of Kitchen Confidential and A Cook's Tour has sharpened his skills as the executive chef of Brasserie Les Halles, one of Manhattan's most prestigious and down-to-earth restaurants. In Anthony Bourdain's Les Halles Cookbook, he reveals the cooking secrets that enabled him to create bistro fare that makes Parisians envious. Exquisite food; great kitchen tips.
Eric Ripert
"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear."
More Reviews (6) Fewer Reviews
Jacques Ppin
"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."
Jim Harrison
"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."
Mario Batali
"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."
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 Proven al a "poor deluded bastard," or a person nervous about making these recipes a "dipshit," this book is not for her. Photos. (Oct.) Forecast: With raves by Jacques P pin, Mario Batali, Jim Harrison and Eric Ripert, Bourdain's handsomely designed book will be taken seriously even by those who aren't wowed by his self-conscious swagger. Viewers who have followed his culinary travels on the Food Network will also be attracted to the book. Copyright 2004 Reed Business Information.
New York Times Book Review
"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."
Library Journal
Bourdain has been chef of New York City's Les Halles ("the best goddamn brasserie/bistro in the country") since 1998. With his best-selling Kitchen Confidential, he acquired a bad-boy reputation that he revels in to this day. Bourdain can be a smart, entertaining writer, but his smugness and reverse snobbery can be wearying-as can his indulgent use of profanity, not only in his boot camp-style introduction to the restaurant world but in the recipes themselves: Butter is "fucking soft," the "broiler sucks," the reader is a "dipshit." As for the recipes, they are straightforward versions of bistro classics from Frisee aux Lardons to Steak au Poivre. Expect demand. Copyright 2004 Reed Business Information.

Product Details

  • ISBN-13: 9781582341804
  • Publisher: Bloomsbury USA
  • Publication date: 10/15/2004
  • Pages: 304
  • Sales rank: 49,183
  • Product dimensions: 7.28 (w) x 9.48 (h) x 1.38 (d)

Meet the Author

Anthony Bourdain
Anthony Bourdain
Anthony Bourdain is the author of A Cook's Tour and Kitchen Confidential, as well as the satirical thrillers Bone in the Throat, Gone Bamboo, and The Bobby Gold Stories, and the Urban Historical Typhoid Mary, all published by Bloomsbury. A twenty-eight-year veteran of professional kitchens, he is currently the executive chef at Brasserie Les Halles in Manhattan. He lives in New York City.

Biography

Like all great chefs, Anthony Bourdain is a true jack-of-all-trades. Just as a truly skilled chef would not limit himself to, say, cooking risotto, Bourdain has approached his writing career in much the same way. His repertoire consists of comedic crime novels, autobiographical travelogues, exposes, and historical explorations -- not to mention a collection of tasty recipes.

Bourdain's career has been characterized by more unexpected twists and turns than one would find in one of his novels. After the native New Yorker graduated from the Culinary Institute of America, he opened his own classic French Bistro, Brasserie Les Halles. However, never satisfied with simply traveling a single avenue, Bourdain tried his hand at penning a novel. The results were wholly unexpected: A witty, gritty mob tale set in the Little Italy section of Manhattan, Bone in the Throat was published in 1995. Bourdain's second novel, Gone Bamboo, followed two years later, and once again the writer's innate knack for black humor was on full display. Publishers Weekly confidently christened him "a new master of the wiseass crime comedy."

Of course, by the time the public had placed Bourdain in a specific literary niche, he was already on to bigger game. In 1999, The New Yorker published "Don't Eat Before Reading This," his scathing exposé of conditions within certain New York restaurants. The article, which garnered wide attention, would ultimately evolve into the critically lauded full-length book Kitchen Confidential: Adventures in the Culinary Underbelly. Bourdain brought the same cutting humor and confident swagger that marked his novels to his first nonfiction work, establishing a distinct voice that followed him from genre to genre. Jumping from memoir (The Nasty Bits) to biography (Typhoid Mary: An Urban Historical) to culinary how-to (Anthony Bourdain's Les Halles Cookbook), Bourdain served up his smartypants prose with the same skill he brought to his celebrated cuisine.

In the end, even as Bourdain continues to wear many hats -- master chef, restaurant entrepreneur, novelist, essayist, TV star -- his heart still lies in the kitchen. "When you've been a cook and chef for twenty-eight years, as I have, you never really look at the world from any other perspective," he told PreviewPort.com in 2002. "In many ways that's helpful with all the nonsense -- as one tends to have low expectations. For the time being -- I'm making it up as I go along and trying to enjoy the ride while it lasts."

Good To Know

When PreviewPort.com asked Bourdain who he would invite to "the ultimate dinner party," he responded with his typical deadpan flair, "Graham Greene, Iggy Pop, Kim Philby, Louise Brooks, Hede Massing" and would host it in "the squalid back room of the Siberia Bar in NYC."

You can add sitcom creator to Bourdain's long list of accomplishments. In 2005, FOX TV produced a comedy series based on his book Kitchen Confidential only to unceremoniously cancel the series before it even aired.

Bourdain can currently be seen traveling the world in search of the ultimate eating experience in his very own series Anthony Bourdain: No Reservations on the Discovery Channel.

    1. Hometown:
      New York, New York
    1. Date of Birth:
      June 25, 1956
    2. Place of Birth:
      New York, New York
    1. Education:
      High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978
    2. Website:
      http://www.anthonybourdain.com/

Table of Contents

Introduction 10
Les Halles: What the Hell Is It? 18
General Principles 22
Scoring the Good Stuff 27
The Knife 34
Stock: The Source 36
Soups 41
Salads 56
Appetizers 66
Fish & Shellfish 99
Beef 117
Veal & Lamb 138
Pig 164
Poultry & Game 176
The Big Classics 200
Blood & Guts 221
Potatoes 234
Miscellaneous Meez & Other Useful Recipes 246
Desserts 266
Glossary 282
Suppliers 288
Further Reading 290
Acknowledgments 291
Index 292

Customer Reviews

Average Rating 3.5
( 16 )

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  • Anonymous

    Posted January 17, 2012

    Buy this book

    I love everything this guy touches. This book is outstanding. The hanger steak with bone marrow was fabulous! And I've never even tried bone marrow, never heard of hanger steak. Who knew?

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted October 4, 2004

    Great Book! Don't Miss!

    I finally got a copy of this book a few days ago. He had mentioned at a book signing about 2 years ago that he was putting a cook book together. I have only tried one recipe so far, but have looked thru all of the recipes in the book. All are written in the typical Tony way, but also in a way that everyone can understand. The Steak Tartare is wonderful! I made that the second night that I had it. I highly recommend it! It's all recipes that are foods that he ate as a child while spending summers in France as a kid. Very much a French comfort food kind of thing.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted August 16, 2004

    GETTING OLDER, CALMER, SOBER

    Author Bourdain is still the potty-mouthed ex-junkie from 'Kitchen Confidential', but here he's cashing in on his Food Network fame, and giving us a cookbook, i.e., a collection of recipes and tips and how-to's. His point is that although you probably can't cook like a professional -- don't try this at home, folks -- with a little bit of attention and thought and experience anyone can turn out a pretty good plate. The rest of the shenanigans, machismo, filth, and fun make this very, very readable..

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

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