Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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.
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques ...
No preview available - 2006
arrange bacon beans boil bones bouquet garni bring brown butcher butter carrot chicken stock cold combine cook cool cover cream dark Discard dish dough duck finely chopped fish flour French fresh g butter garlic garlic cloves going half Halles heavy high heat INGREDIENTS juice keep kitchen knife lamb large pot leaves legs lemon liquid looking meaning meat medium minutes mixing bowl mixture nice olive oil Once onion oven peeled pieces Place plastic plate pork potatoes Preheat PREP recipe reduce refrigerator remaining Remove restaurant salt and pepper sauce saucepan sauté pan scraping Season with salt serving platter shallots side simmer skin soup sprig steak Stir strainer stuff sugar sure tablespoon/l4 tender thing thinly sliced tomato tongs turn veal vegetables vinegar whisk whole wine wooden spoon wrap