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

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

3.5 17
by Anthony Bourdain, Philippe Lajaunie (With), Jose de Meirelles (With), Robert DiScalfani (Photographer)
 

Before stunning the world with his bestselling Kitchen Confidential, 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 matched 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

Overview


Before stunning the world with his bestselling Kitchen Confidential, 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 matched 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 brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. 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 au 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

Jacques Pepin
"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
"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."
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."
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."
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."
Eric Ripert
"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear."
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.
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.
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:
80,496
Product dimensions:
7.28(w) x 9.48(h) x 1.38(d)

What People are Saying About This

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

Meet the Author

Anthony Bourdain is the author of the bestselling Kitchen Confidential, the Urban Historical Typhoid Mary, and A Cook's Tour, which was turned into a successful series by the same name for the Food Network. His novels include The Bobby Gold Stories, Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York City.

Brief Biography

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

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Anthony Bourdain's Les Halles Cookbook: Stategies, Recipes, and Techniques of Classic Bistro Cooking 3.5 out of 5 based on 0 ratings. 17 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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?
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Guest More than 1 year ago
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.
Guest More than 1 year ago
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..