Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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.
Great Read, Classic Recipies. Great Fun. Highly Recommended
By B. Marold "Bruce W. Marold" - October 5, 2004
Culinary bad boy Tony Bourdain and his Les Halles owner chefs have written a very, very good cookbook. If you have an ounce of interest in reading good cookbooks, stop reading this and go to the top of the page and order yourself a copy.
If you are still here, I will tell you that this is an excellent cookbook:
1. Tony Bourdain is a very good writer. That means reading this book is very entertaining and worth the price even if you make none of the recipes. There are hundreds of good cookbooks, but Bourdain joins the very select rank, along with Alton Brown and Wayne Harley Brachman of culinary writers who can have you laughing out loud. It also means that he knows how to put things so you understand them and remember them.
2. The book is all about demystifying classic Bistro cooking and in convincing you that with the right attitude and the right directions, you can do as well or better than any newbie professional cook entering Tony's kitchen to work... read more
Warning: you may be laughing too hard to cook
By F. Presson "Freeman" - July 6, 2006
The target audience for this book is the dedicated home cook, or "foodie." The introduction, and the comments interspersed, which aim to simplify and demystify professional cuisine, are worth the price of the book: you can get recipes anywhere, but they don't come with the benefit of Anthony Bourdain's years of training and exploration (which wasn't a walk in the park; read _Kitchen Confidential_ if you're curious about the underside).
His passion makes the prose explode off the page. I actually read most of the Introduction out loud to my wife once, as I was finding it just too delicious not to share the humor and deep insight.
I also had to give my first copy to my daughter (who, as a sous-chef at an Atlanta restaurant, is not in the target audience), but she can't get enough of "Uncle Tony"'s writing, either.
The recipes spell out not only ingredients, but what tools are needed. Where else can you be instructed to make cotes du boeuf wearing... read more
Demystifies French dishes with considerable wit and humor
By Alessandra Eakin "The Office Hottie from Ugly... - November 2, 2004
I read B. Marold's amazing review below and immediately bought the book, it must be said. Tony Bourdain's brilliant cookbook is brief history and bootcamp styled self-help. He truly helped me shine with my new in-laws with his book and wile away the hours in-flight.
Went to Ireland to honeymoon with my in-laws on their dairy farm, an American gourmand alien to rural life. Ultimately brought this book with me to give to my Irish sister-in-law who's a fantastic cook. This book has both metric and English/American measurements and temperatures, which is a great help to all cooks stateside and abroad.
Read the first chapter and fell in love with Tony Bourdain all over again, after avidly watching his "A Cook's Tour" series on FoodTV. It makes sense: the best chefs come from the poorest regions of the world. Why? They have to improvise with the 'scraps' made available to them and make the undesirable most delicious. That explains why some of my best dishes were made... read more