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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Hardcover – Illustrated, October 19, 2004

4.8 out of 5 stars 1,193 ratings

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From the Publisher

Editorial Reviews

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 Provençal a "poor deluded bastard," or a person nervous about making these recipes a "dipshit," this book is not for her. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"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 Pepin"

"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

"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear."--Eric Ripert

"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

"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

"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."

"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."

Product details

  • ASIN ‏ : ‎ 158234180X
  • Publisher ‏ : ‎ Bloomsbury USA; Illustrated edition (October 19, 2004)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 9781582341804
  • ISBN-13 ‏ : ‎ 978-1582341804
  • Item Weight ‏ : ‎ 2.55 pounds
  • Dimensions ‏ : ‎ 7.36 x 1.36 x 9.72 inches
  • Customer Reviews:
    4.8 out of 5 stars 1,193 ratings

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Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his TV show Anthony Bourdain: Parts Unknown. Somewhat notoriously, he has established himself as a professional gadfly, b&ecirc;te noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates, as he is evangelical about his passions.

Bourdain is the author of the New York Times bestselling Kitchen Confidential and Medium Raw; A Cook’s Tour; the collection The Nasty Bits; the novels Bone in the Throat and Gone Bamboo; the biography Typhoid Mary: An Urban Historical; two graphic novels, Get Jiro! and Get Jiro!: Blood and Sushi and his latest New York Times bestselling cookbook Appetites. He has written for The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet, Vanity Fair, Lucky Peach and many other publications. In 2013, Bourdain launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. He is the host of the Emmy and Peabody Award-winning docuseries Anthony Bourdain: Parts Unknown on CNN, and before that hosted Emmy award-winning No Reservations and The Layover on Travel Channel, and The Taste on ABC.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,193 global ratings

Top reviews from the United States

Reviewed in the United States on December 21, 2016
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Top reviews from other countries

DCC
5.0 out of 5 stars Very good bistro cooking
Reviewed in the United Kingdom on December 15, 2019
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rfragoso
5.0 out of 5 stars This books is very good
Reviewed in the United Kingdom on June 1, 2020
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Chris Beaumont
5.0 out of 5 stars Proper cook book
Reviewed in the United Kingdom on June 27, 2018
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David Antony Mason
4.0 out of 5 stars Cooking made interesting
Reviewed in the United Kingdom on March 15, 2021
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Susie
5.0 out of 5 stars Love his books
Reviewed in the United Kingdom on February 10, 2019
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