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

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Overview

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

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.

Product Details

ISBN-13: 9781582341804
Publisher: Bloomsbury USA
Publication date: 10/15/2004
Pages: 304
Sales rank: 550,634
Product dimensions: 7.28(w) x 9.48(h) x 1.38(d)

About 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.

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

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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..