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.
"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 fareAn instant classic."
"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."
"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."
"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear."
"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."