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As a writer, Marco Pierre White is not Tony Bourdain. Tony's "Les Halles Cookbook" is written much more cleverly with more approachable menues *for the home cook*. Of course, Bourdain's recipes are for bistro cooking and Marco's are for a 3 star Michelin restaurant. It's the difference between Thomas Keller's "French Laundry" and "Bouchon", conceptually.
Marco's ingredients seem to be all from the "how and where do I find these things" list. Marco (he hates being called "Chef". His kitchen staff was always told to call him "Marco") is very serious while Tony makes you laugh at times, especially in his introductory chapter on equipment.
Don't get me wrong. If you're a foodie or aspiring chef, this is a "must have" for your library. But there are other, more enjoyable and more readable cookbooks out there. This is, however, the cookbook written by the guy who made Gordon Ramsey cry and Mario Batali quit during shift.