Editorial Reviews:
Book Description
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.
Customer Reviews:
Review #1: Great cookbook
2007-03-15 
The book is awesome. The cooking instructions are easy to follow, and comes out great.... Great way to impress your friends. :>)
Review #2: "Why" not just "how"
2007-03-08
This book is great, as it details not just how to do something, but more importantly why it has been done that way in traditional French Bistro cooking. You might know Anthony primarily from his stint as a travelling TV host, but he is also a talented writer with a real passion for food and its preparation. In the introduction, he is right up front in telling the reader that "this book may very well not be meant for you..."
Plus, you have to love a book with recipies that include a "Ted Nugent concert T-shirt" in the ingredients list!
Cooking is about more than bringing together ingredients, it is about getting in the proper mood, conjuring the proper reverence, and bringing some soul to the table.
Review #3: Another Excellent book from Tony
2006-11-07
Not a Disappointment, field with the same wit as all of Bourdain's books. The Recopies were fantastic and give a good insight into cooking at his bistro.
Review #4: Not a book for the home cook
2006-10-03
The only mistake that ruins the dish I've found so far is the volume of white whine Bourdain gives for the moules à la marinière (1 whine glass will do).
The french (and Belgian) home cook doesn't make stock or jus himself, he simply uses stock cubes or water, and the results are excellent, but of course not as good.
That's just the way it is !
Excellent cookbook.
(The best cookbooks for me (and I have read and used a lot of Belgian and French cookbooks)are Bouchon and French Laundry.
Keller is the best, most acurate, most complete and, what is very important, most inspring teacher I've ever read, but as a home cook you have to simplify, stick to the doable and be creative.
Review #5: Great for amateur cooks, AND for the proffessional!!
2006-08-31
This is a great book by Bourdain. His personality and sense of humour shine through!! Great recipes that most people can repeat, with easy to find ingredients....and really emphasizes organization in the kitchen...your "meez". |
Home
