Reviews
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., 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., "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. From the onion soup to the veal kidney to the gratin dauphinois, this is the honest, unpretentious, comforting, and abundant food I loved as a youth in France and am always ready to enjoy with my family and friends. Anthony has given us an instant classic." -- Jacques Pepin, author of The Apprentice: My Life in the Kitchen and Jacques Pepin's Complete Techniques "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. This is a cookbook you'll keep handy in the kitchen." -- Jim Harrison, author of The Raw and the Cooked: Adventures of a Roving Gourmand "This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear." -- Eric Ripert, author of Le Bernardin Cookbook " Anthony Bourdain's Les Halles Cookbook joins the classic French cookbooks on my shelf, and shames every would-be 'bistro bible'. Bourdain is in top form. Nobody else writes with such respect for real food, and his irreverence toward the pompous trappings of cooking is hilarious. An expert attack plan for producing delicious fare, this field guide and cookbook is part Kerouac, part Liebling, and a lot of Escoffier all rolled into one." -- Mario Batali, author of The Babbo Cookbook, 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., This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear., 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., 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., "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. From the onion soup to the veal kidney to the gratin dauphinois, this is the honest, unpretentious, comforting, and abundant food I loved as a youth in France and am always ready to enjoy with my family and friends. Anthony has given us an instant classic." - Jacques Pepin, author of The Apprentice: My Life in the Kitchen and Jacques Pepin's Complete Techniques "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. This is a cookbook you'll keep handy in the kitchen." - Jim Harrison, author of The Raw and the Cooked: Adventures of a Roving Gourmand "This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear." - Eric Ripert, author of Le Bernardin Cookbook "Anthony Bourdain's Les Halles Cookbook joins the classic French cookbooks on my shelf, and shames every would-be 'bistro bible'. Bourdain is in top form. Nobody else writes with such respect for real food, and his irreverence toward the pompous trappings of cooking is hilarious. An expert attack plan for producing delicious fare, this field guide and cookbook is part Kerouac, part Liebling, and a lot of Escoffier all rolled into one." - Mario Batali, author of The Babbo Cookbook, 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.
Synopsis
Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, 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., 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., Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, 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., 20TH ANNIVERSARY EDITION "It's like having the chef standing on the back of your clogs while you cook, keeping you organized, focused, and out of the weeds. This is evergreen." --Gabrielle Hamilton, from the foreword Globally beloved chef Anthony Bourdain's bestselling classic--the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name--with a new foreword from Gabrielle Hamilton. Before stunning the world with his bestselling Kitchen Confidential , and hit TV shows Parts Unknown and No Reservations , 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, 20 years after its original publication, Bourdain's Les Halles Cookbook remains an audacious classic, full of his signature humor and charm. 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--firing 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 handsomely repackaged Les Halles Cookbook and new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere., Globally beloved chef Anthony Bourdain's bestselling classic--the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name--with a new foreword from Gabrielle Hamilton.
