- Listen to our Amazon.com interview with Anthony Bourdain.
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.
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"This is a great cookbook! Anthony Bourdain directs you brilliantly through deliicious recipes, with explanations that are crystal clear." -- Eric RipertSee all Editorial Reviews
FIRST THING I DID WAS READ THE ENTIRE COOKBOOK. IT WAS HILARIOUS, VERY EDUCATIONAL AND ENLIGHTENING BEST WAS BOURDAIN'S EFFORT TO TEACH YOU TO BE YOUR CHEF AND TO BECOME... Read morePublished 20 days ago by Slow Reader
fast, fast fast writing and his use of situations to make his point stick is very good.Published 2 months ago by Mark Ross
This will be your favorite cookbook it's hysterical it's funny and it's a greatPublished 3 months ago by TABLE MANNER EXPERT
This is the best French bistro cookbook I have found. The recipes work; they taste authentic. There are no difficult-to-find ingredients and the instructions are straightforward. Read morePublished 3 months ago by Nemoman
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... Read morePublished 5 months ago by Joel Ramirez Aguirre