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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking | 
| Author: Anthony Bourdain
Publisher: Bloomsbury USA
Category: Book
List Price: $37.50
Buy New: $16.90
You Save: $20.60 (55%)
New (39) Used (13) Collectible (6) from $16.90
Rating:  75 reviews
Sales Rank: 13477
Media: Hardcover
Pages: 304
Number Of Items: 1
Shipping Weight (lbs): 2.5
Dimensions (in): 9.3 x 7.4 x 1.5
ISBN: 158234180X
Dewey Decimal Number: 641.5944
EAN: 9781582341804
ASIN: 158234180X
Publication Date: October 15, 2004
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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Product 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.
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| Customer Reviews: Read 70 more reviews...
Awesome, Fun, Cookbook January 3, 2009
Rama Lama
I received this cookbook for Christmas and I read it cover to cover that same day. I love the no-nonsense approach to food and eating (all the pictures of the food are actual dishes that were eaten, no food stylists) as well as the humor to be found in every page (when the serving size reads "4 fat bastards" you know this is a good book). I have always been a fan of Bourdain through his tv shows and the infamous Kitchen Confidential, and I believe that anyone else who already likes this guy will enjoy this cookbook even if you don't make any of the recipes.
That said, I do believe that the likelihood I will cook even 1/3 of the dishes presented here is pretty slim. Either due to my personal taste, availability of the items (which he does address), cost, and just my typical time constraints, I do not expect that this will become my go-to cookbook. However, I do not think this fact detracts much from the cookbook as a whole. It was made to present the classic French dishes of Les Halles, and going into this I already knew that it would be more for enjoyment than for practical purposes.
That's not to say, however, that this book lacks practical tips and easy recipes. There are very useful and humorous anecdotes and side notes with many of the recipes, and he makes it a point to mention which recipes are easier to make. The thought and planning that went into this book is clear because all the recipes are easy to understand and written with clear, simple instructions, making any challenging recipe seem easier.
If you are even looking at this page then you must be a little interested, so just buy it and you won't regret it.
 Great content, poor package November 5, 2008
Jelly Nut (Quebec)
1 out of 3 found this review helpful
The recipes are great and I really like Anthony Bourdain's approach.
My issue is with the actual book/binding. I used to think that hardcovers were inherently more durable. Big mistake - this one began losing pages within 1 year.
Anthony Bourdain's Les Halles Cookbook September 30, 2008
Pamela Chan (New York City)
Great cookbook. The receipes are easy to read. I've tried cooking some of the dishes and they were a hit with a dinner party I had.
A must have... September 22, 2008
Georj (Phoenix, AZ)
This is a wonderful addition to anyone who enjoys reading cookbooks. I haven't had time yet to use any of the recipes, but have enjoyed the first few pages of the cookbook. I just got done reading Anthony Bourdain's Kitchen Confidential and it gives great insite if you enjoy reading his other books or just watching his No Reservation show on Travel Channel.
If You Must Have Only One Cook Book Then This Must Be It June 14, 2008
William K. Halliwell (Hobart, Tasmania, Australia)
That's a big statement but I can tell you with all honesty. This is the best cookbook I've ever read, more importantly it is the best cookbook I've ever USED. And, do I use it often, YES! Here Tony Bourdain shines not only as an amusing and talented writer but exposes to us all to the REAL principal behind all great dishes, and not just French food, that good, quality ingredients coupled with time-proven methods ARE the best. I have been a cook for many years and I specialise in Italian cookery but Tony's book brought me back to appreciate French-style cookery as never before. But the country of origin doesn't matter, it's the approach. No BS! Tell it like it is. All cookbooks are, to me, guides, but Tony has the nous to say, in places, you MUST do this and that. Little details and quality advice tips that take a good dish to 'great' status. His, utterly correct emphasis on the basics like a good stock or jus, tells us that these are the real fundamentals of good cookery. And, he shows us that which is so true: all great cookery has its origins in 'peasant' food, be it French, Italian, British or Asian. I class this book and Fergus Henderson's, 'Nose To Tail Eating' as two of the most important cookbooks of the 20th Century.
William Kenneth Halliwell
Hobart, Tasmania, Australia
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