Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Anthony Bourdain, Jose De Meirelles, Philippe Lajaunie
Language: English
Published by Bloomsbury USA, 2004
- Hardcover
- Used
Condition: Used - Good
£ 17.17
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[ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: First ] Publisher: Bloomsbury USA Pub Date: 10/15/2004 Binding: Hardcover Pages: 304 First edition.
Seller Inventory # 6976861
- Title
- Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
- Author
- Anthony Bourdain, Jose De Meirelles, Philippe Lajaunie
- Publisher
- Bloomsbury USA
- Publication year
- 2004
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 158234180X
- ISBN 13
- 9781582341804
20TH ANNIVERSARY EDITION
"It''s like having the chef standing on the back of your clogs while you cook, keeping you organized, focused, and out of the weeds. This is evergreen.? -Gabrielle Hamilton, from the foreword
Globally beloved chef Anthony Bourdain''s bestselling classic-the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name-with a new foreword from Gabrielle Hamilton.
Before stunning the world with his bestselling Kitchen Confidential, and hit TV shows Parts Unknown and No Reservations, 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, 20 years after its original publication, Bourdain''s Les Halles Cookbook remains an audacious classic, full of his signature humor and charm.
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-firing 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 handsomely repackaged Les Halles Cookbook and new foreword from Gabrielle Hamilton make for a can''t-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
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