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Anthony Bourdain's Les Halles Cookbook

Strategies, Recipes, and Techniques of Classic Bistro Cooking
Bourdain, Anthony (Book - 2004 )
Average Rating: 4 stars out of 5.
Anthony Bourdain's Les Halles Cookbook


Item Details

Baker & Taylor
Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart.

McMillan Palgrave
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.


Authors: Bourdain, Anthony
Statement of Responsibility: Anthony Bourdain, with Jose de Meirelles & Philippe Lajaunie ; photographs by Robert DiScalfani
Title: Anthony Bourdain's Les Halles cookbook
strategies, recipes, and techniques of classic bistro cooking
Publisher: New York :, Bloomsbury,, c2004
Characteristics: 304 p. :,ill. (chiefly col.) ;,25 cm.
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This is *THE* cookbook in my kitchen. I leave it on the counter and when I get bored or hungry, rifle through it and try something new (or old). The recipe for petatou is great for parties--just make it bite sized !

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Bourdain, Anthony
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