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

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

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Overview

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.

Product Details

ISBN-13: 9781582341804
Publisher: Bloomsbury USA
Publication date: 10/15/2004
Pages: 304
Sales rank: 97,332
Product dimensions: 7.23(w) x 9.59(h) x 1.44(d)

About the Author

Chef and author Anthony Bourdain wrote the New York Times bestselling memoirs Kitchen Confidential, Medium Raw, and A Cook's Tour; the collection The Nasty Bits; the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo; the biography Typhoid Mary; and the cookbooks Appetites and Les Halles Cookbook.

Bourdain was the host of the Emmy and Peabody Award–winning docuseries Anthony Bourdain: Parts Unknown on CNN, and prior to that hosted the Emmy Award–winning No Reservations and The Layover on the Travel Channel and The Taste on ABC.

Hometown:

New York, New York

Date of Birth:

June 25, 1956

Date of Death:

June 8, 2018

Place of Birth:

New York, New York

Place of Death:

Kaysersberg-Vignoble, Haut-Rhin, France

Education:

High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978

What People are Saying About This

Mario Batali

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.

Jim Harrison

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.

Eric Ripert

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

Customer Reviews

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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking 3.5 out of 5 based on 0 ratings. 21 reviews.
nemoman on LibraryThing More than 1 year ago
This is the best French bistro cookbook I have found. The recipes work; they taste authentic. There are no difficult-to-find ingredients and the instructions are straightforward. All the classics (e.g., coq au vin) are covered.
BrianDewey on LibraryThing More than 1 year ago
Great! This is the cookbook that got me to make stock for the first time. I love the attitude it imparts and the emphasis on technique. It shows that good food doesn't need to be stuffy.
janemarieprice on LibraryThing More than 1 year ago
I barely made it past the introduction. Bourdain is an insufferably arrogant human being and tragically it comes across in his cookbook. Some of the recipes are interjected with annoying little phrases like ¿Now we are ready to begin the actual cooking. Right? You¿ve got everything? Assemble your prepped ingredients in an organized fashion.¿ For someone who refers back to recipes constantly while cooking, I don¿t need self-righteous little asides when I¿m trying to figure out what to do next. The recipes are classic French bistro fare which can be found in any number of other cookbooks ¿ find one of those.
Patrick311 on LibraryThing More than 1 year ago
If I were allowed to read only one cookbook (that's read, not necessarily make the recipes) this one would be it. Bourdain has that rare ability to condescend to you and motivate you to try something new at the same time. It's a mix found in the finest drill instructors, high school math teachers, and apparently, celebrity chefs. As a side note, I went to Les Halles in NYC in June of this year, and my meal SUCKED! My steak was tough, the fries, about which he rhapsodizes for page after page in this very book, were underwhelming, and the place had all the ambiance of a Denny's. I hear he isn't around there anymore. Too bad. Still one of the people I'd like to have a meal with.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I love everything this guy touches. This book is outstanding. The hanger steak with bone marrow was fabulous! And I've never even tried bone marrow, never heard of hanger steak. Who knew?
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Guest More than 1 year ago
I finally got a copy of this book a few days ago. He had mentioned at a book signing about 2 years ago that he was putting a cook book together. I have only tried one recipe so far, but have looked thru all of the recipes in the book. All are written in the typical Tony way, but also in a way that everyone can understand. The Steak Tartare is wonderful! I made that the second night that I had it. I highly recommend it! It's all recipes that are foods that he ate as a child while spending summers in France as a kid. Very much a French comfort food kind of thing.
Guest More than 1 year ago
Author Bourdain is still the potty-mouthed ex-junkie from 'Kitchen Confidential', but here he's cashing in on his Food Network fame, and giving us a cookbook, i.e., a collection of recipes and tips and how-to's. His point is that although you probably can't cook like a professional -- don't try this at home, folks -- with a little bit of attention and thought and experience anyone can turn out a pretty good plate. The rest of the shenanigans, machismo, filth, and fun make this very, very readable..