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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, by Anthony Bourdain
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Before stunning the world with his bestselling Kitchen Confidential, 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 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.
- Sales Rank: #31374 in Books
- Brand: Bourdain, Anthony/ De Meirelles, Jose/ Lajaunie, Philippe/ DiScalfani, Robert/ Meirelles, Jose De
- Published on: 2004-10-19
- Released on: 2004-09-23
- Original language: English
- Number of items: 1
- Dimensions: 9.48" h x 1.39" w x 7.28" l, 2.44 pounds
- Binding: Hardcover
- 304 pages
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 Proven�al 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
"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."
"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
"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 fare An instant classic."--Jacques Pepin"
About the Author
Anthony Bourdain is the author of the bestselling Kitchen Confidential, the Urban Historical Typhoid Mary, and A Cook's Tour, which was turned into a successful series by the same name for the Food Network. His novels include The Bobby Gold Stories, Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York City.
Most helpful customer reviews
2 of 2 people found the following review helpful.
the book is fun to read to begin with (biting wit of Anthony ...
By Michael SG
Okay, the book is fun to read to begin with (biting wit of Anthony Bourdain). Triust me, go beyond the wit and conversation piece of the book - actually dig into the recipes.
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
*beef bourguignon
*chocolate mousse
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.
2 of 2 people found the following review helpful.
A good read, and a great attitude
By LFM
This is one of the few cook books that both (a) I've read cover-to-cover, *and* (b) I recommend to anyone who will listen. I am particularly fond of the "it's not hard" and "it doesn't have to be expensive or finicky" attitude -- it's very encouraging and enthusiastic. In fact, having read (and cooked a bunch from) both this book and Charcuterie, I now get *angry* when a mid-tier or better restaurant serves me clearly-store-bought stuff -- it's just not that hard!
It's a great book, and an entertaining read. The only downside is that it has too many... forced? artificial-feeling? "Bourdain"-ness moments, added in in a jarring way. It probably helps sell the book, but I thought it felt unnecessary and hacky too often -- and this is coming from someone who -likes- his shows and public persona! There were just too many times I thought, "I'd bet $100 some editor poked him to stick that phrase in there, or added it himself" that were jarring as I read it. And I'm a -fan- of direct, adult language and side rants! It felt like it needed another round of editing, or simply a bit more effort; sorry, had to ding a star.
Still, if you're interested in French cooking, or don't actually read the narratives of cookbooks and are looking for technique and recipes, it's a great resource.
Now go make some stock from scratch! : )
5 of 5 people found the following review helpful.
if I like them well enough
By Joel Ramirez Aguirre
I've bought several copies of this book. I am a professional cook, but it is not something I want to do for the rest of my life, although it has treated me well while I go to school, army bct, etc. However, when I encounter younger new cooks full of dreams and doubts, if I like them well enough, I'll let them have a copy of this book, as it is a great source of inspiration to either pursue the life of the chef or get really good at something else.
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