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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Hardcover – September 23, 2004

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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking + Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) + A Cook's Tour: Global Adventures in Extreme Cuisines
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Product Details

  • Hardcover: 304 pages
  • Publisher: Bloomsbury USA; First Edition edition (September 23, 2004)
  • Language: English
  • ISBN-10: 158234180X
  • ISBN-13: 978-1582341804
  • Product Dimensions: 1.3 x 7.2 x 9.4 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (121 customer reviews)
  • Amazon Best Sellers Rank: #36,084 in Books (See Top 100 in Books)

Editorial Reviews

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 Provençal 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.


"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 Pépin)

"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)

"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." (New York Times Book Review)

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Customer Reviews

I like Bourdain's humor and lightness in the approach to writing.
Ernest Boehm
Great recipes that most people can repeat, with easy to find ingredients....and really emphasizes organization in the kitchen...your "meez".
Amazon Customer
Culinary bad boy Tony Bourdain and his Les Halles owner chefs have written a very, very good cookbook.
B. Marold

Most Helpful Customer Reviews

662 of 673 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on October 5, 2004
Format: Hardcover Verified Purchase
Culinary bad boy Tony Bourdain and his Les Halles owner chefs have written a very, very good cookbook. If you have an ounce of interest in reading good cookbooks, stop reading this and go to the top of the page and order yourself a copy.

If you are still here, I will tell you that this is an excellent cookbook:

1. Tony Bourdain is a very good writer. That means reading this book is very entertaining and worth the price even if you make none of the recipes. There are hundreds of good cookbooks, but Bourdain joins the very select rank, along with Alton Brown and Wayne Harley Brachman of culinary writers who can have you laughing out loud. It also means that he knows how to put things so you understand them and remember them.

2. The book is all about demystifying classic Bistro cooking and in convincing you that with the right attitude and the right directions, you can do as well or better than any newbie professional cook entering Tony's kitchen to work for the first time. Bourdain lays out the reality of this cuisine in a way I have never seen before. If you ever had any reservations about whether you wanted to cook or had the aptitude to cook, this is the book for you.

3. The book presents excellent directions for doing most of the basic preparations for bistro dishes, with special emphasis on preparing stocks. I even think Tony sells himself short when he says that if a chef used his directions at one of Thomas Keller's restaurants, he would be fired on the spot. I personally find Bourdain's stockmaking recipes as good or better than any I have seen short of the CIA textbook. All the right steps are there and all the right culinary reasons for doing them are there.

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126 of 130 people found the following review helpful By F. Presson on July 6, 2006
Format: Hardcover Verified Purchase
The target audience for this book is the dedicated home cook, or "foodie." The introduction, and the comments interspersed, which aim to simplify and demystify professional cuisine, are worth the price of the book: you can get recipes anywhere, but they don't come with the benefit of Anthony Bourdain's years of training and exploration (which wasn't a walk in the park; read _Kitchen Confidential_ if you're curious about the underside).

His passion makes the prose explode off the page. I actually read most of the Introduction out loud to my wife once, as I was finding it just too delicious not to share the humor and deep insight.

I also had to give my first copy to my daughter (who, as a sous-chef at an Atlanta restaurant, is not in the target audience), but she can't get enough of "Uncle Tony"'s writing, either.

The recipes spell out not only ingredients, but what tools are needed. Where else can you be instructed to make cotes du boeuf wearing "novelty apron or vintage Ted Nugent T-shirt," and to serve it with "an outrageously expensive Burgundy in cheap glasses to show [the guests] who's their Daddy"?

All of the funky, sometimes ribald humor (you no like cusswords, you no buy da book, OK, paisan'?) serves to brand certain points into your brain (on using fresh herbs for poulet roti: "keep that dried trash away from my bird").

The emphasis on prep and mise en place, as applied to the home kitchen, will do most cooks a world of good. He makes it clear that by thinking through what you need and what you're going to do ahead of time, and then organizing everything, you reduce mistakes, speed up the process, let go of a ton of stress, and make better food. Resistance is futile.
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117 of 124 people found the following review helpful By Alessandra Eakin on November 2, 2004
Format: Hardcover
I read B. Marold's amazing review below and immediately bought the book, it must be said. Tony Bourdain's brilliant cookbook is brief history and bootcamp styled self-help. He truly helped me shine with my new in-laws with his book and wile away the hours in-flight.

Went to Ireland to honeymoon with my in-laws on their dairy farm, an American gourmand alien to rural life. Ultimately brought this book with me to give to my Irish sister-in-law who's a fantastic cook. This book has both metric and English/American measurements and temperatures, which is a great help to all cooks stateside and abroad.

Read the first chapter and fell in love with Tony Bourdain all over again, after avidly watching his "A Cook's Tour" series on FoodTV. It makes sense: the best chefs come from the poorest regions of the world. Why? They have to improvise with the 'scraps' made available to them and make the undesirable most delicious. That explains why some of my best dishes were made with paltry remains in the pantry days from payday or years away from real income.

I offered to make my in-laws dinner one night with a recipe from the cookbook. Something basic and not frightfully exotic was the consensus. My intended feast: chicken basquaise. Feeding a family of five hungry adults in Ireland (or anywhere in the EU) is darned expensive. Lucked out at the local supermarket when eight pieces of chicken (thighs with bone and skin) were on sale, as all other options broke my budget.

My wonderful, saintly mother-in-law regards cooking as drudgery and the kitchen reflects this sentiment. I regard cooking as essential therapy, All-Clad as instruments of mental health. I was shocked we spent over $100 on two measly bags of food for the meal.
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