Bloomsbury USA Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Bloomsbury USA Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

By Anthony Bourdain

$40.00

Publication Date: October 19, 2004

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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.

20th ANNIVERSARY EDITION * FEATURING A NEW FOREWORD BY 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, twenty 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.

About the Author

Anthony Bourdain is the author of the NYT bestselling Kitchen Confidential and the NYT bestselling cookbook Appetites, among many others. He wrote for the New Yorker, the New York Times, and Bon App–tit, and he hosted the award-winning docuseries Parts Unknown and No Reservations. He passed away in 2018.

Gabrielle Hamilton rose to prominence after opening the restaurant Prune in 1999. She authored the NYT bestselling Prune cookbook and memoir Blood, Bones & Butter. She lives in New York.

Format: Hardcover with dust jacket

Length: 304 pages

Publisher: Bloomsbury USA

Publication Date: September 23, 2004

ISBN: 9781582341804

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