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

Bourdain, Anthony With Jose De Meirelles & Philippe Lajaunie

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9780747566885: Anthony Bourdain's 'Les Halles' Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking

Hardcover

ISBN 10: 0747566887 ISBN 13: 9780747566885

Publisher: Bloomsbury, 2004

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No one writes about food or cooking quite like Tony Bourdain. In his bestselling books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-paced tales of the kitchen. Now his brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. With over a hundred recipes from Tony's restaurant, the legendary Brasserie Les Halles in New York, this is guaranteed to be as much a good read, as to help you cook up a storm in the kitchen. A must for every Tony Bourdain fan and for foodies everywhere, this is going to be a classic.

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About the Author:

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

From 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.
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