- Create your FREE Amazon Business account to save up to 10% with Business-only prices and free shipping.
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required. Learn more
Read instantly on your browser with Kindle Cloud Reader.
Using your mobile phone camera - scan the code below and download the Kindle app.
Enter your mobile phone or email address
By pressing "Send link," you agree to Amazon's Conditions of Use.
You consent to receive an automated text message from or on behalf of Amazon about the Kindle App at your mobile number above. Consent is not a condition of any purchase. Message & data rates may apply.
Anthony Bourdain's "Les Halles" Cookbook Paperback – September 4, 2006
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Special offers and product promotions
"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."
"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear." -- Eric Ripert
"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." -- Mario Batali
"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 fareAn instant classic." -- Jacques Ppin
"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." -- Jacques Ppin
"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." -- Mario Batali
"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." -- Jim Harrison
- Publisher : Bloomsbury Publishing PLC; New edition (September 4, 2006)
- Language : English
- Paperback : 304 pages
- ISBN-10 : 074758012X
- ISBN-13 : 978-0747580126
- Item Weight : 2 pounds
- Dimensions : 7.01 x 1.22 x 9.21 inches
- Customer Reviews:
About the author
Reviews with images
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
He's right, you can find those same recipes elsewhere, he is only giving you (in an often paired down quantity to suite the home kitchen) the way they cook it at Les Halles. The thing is, they obviously do it well at Les Halles. I've made some of the same dishes from other French cookbooks but never achieved the same results.
Absolute stand outs (and for me more than worth the cost of the book right there) that I have already prepared several times from this book:
*coq au vin
One of the things he does well is demystify cooking. You break down a complex recipe into step by step and before you know it you have a meal that you can actually taste the layers and see how the flavors fit together without blending into one (ala slow cooker) taste.
Honestly, there are some recipes that I may not try because they just do not appeal to me. However, i have tried quite a few, learning some new techniques, and having other techniques reinforced, that i learned form watching Jacques Pepin and Julia Child. I would recommend this book very highly, as an historical time capsule for (a) preserving Anthony's legacy, (b) preserving the lost art of French Bistro cuisine (c) conveying the importance of a chef's or home cooks organization and (d) how to write a cookbook in a language that is alive and speaks, actually communicates, to the reader as if they are in the same room. I have the similar feeling about the writings of Mark Twain. I believe Anthony Bourdain is the reincarnation of Mark Twain, but with better cooking skills and slightly similar penchants for addiction (Mark Twain for Cigars, Tony for the hard stuff).
Some people have a Bible in their home and never crack it open. At least buy this book; you may not crack it open, but at least you know that it is there and more useful in everyday life; it is there for inspiration and it has great recipes for pork "rillettes," rabbit, mussels, mushroom soup. "cassoulet," "gigot de sept heures" and how to roast an F-N chicken! As he states on page 181, ". . . if you can't properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off. You do not deserve to wear the proud garment of generations of hardworking, dedicated cooks. Turn in those clogs, too."
All of the instruction is no-nonsense, and accommodates the home kitchen -- you can probably prepare most if not all of the recipes with a single knife, and Bourdain encourages you to do so. The total lack of pretentiousness, especially regarding equipment, is fantastic. I'd say "Les Halles" rivals Paul Prudhomme's "Louisiana Kitchen" in its emphasis on the love of good food over fancy technique.
Every recipe is delicious. Like, "you cant even have to say it's delicious, because you ate too much of it to even speak" delicious. And as much as Bourdain loves pork, the real treat here is the fish, and the pie dough recipe alone is worth the price.
The accompanying photography is suberb, as is the typesetting and layout. Real care went into making this. And it's plain just a beautiful book. Under the dust jacket, embossed in gold on the maroon cover, there's a skull with a chef's hat clutching a dripping knife in its teeth. So if nothing else, this will be hands down the coolest cookbook on your shelf.