Chef and author Anthony Bourdain wrote the New York Times bestselling memoirs Kitchen Confidential, Medium Raw, and A Cook's Tour; the collection The Nasty Bits; the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo; the biography Typhoid Mary; and the cookbooks Appetites and Les Halles Cookbook.
Bourdain was the host of the Emmy and Peabody Award-winning docuseries Anthony Bourdain: Parts Unknown on CNN, and prior to that hosted the Emmy Award-winning No Reservations and The Layover on the Travel Channel and The Taste on ABC.
"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. From the onion soup to the veal
kidney to the gratin dauphinois, this is the honest, unpretentious,
comforting, and abundant food I loved as a youth in France and am
always ready to enjoy with my family and friends. Anthony has given
us an instant classic." - Jacques Pepin, author of The Apprentice:
My Life in the Kitchen and Jacques Pepin's Complete Techniques
"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 cookbook you'll keep handy in
the kitchen." - Jim Harrison, author of The Raw and the Cooked:
Adventures of a Roving Gourmand "This is a great cookbook! Anthony
Bourdain directs you brilliantly through delicious recipes, with
explanations that are crystal clear." - Eric Ripert, author of Le
Bernardin Cookbook
"Anthony Bourdain's Les Halles Cookbook joins the classic French
cookbooks on my shelf, and shames every would-be 'bistro bible'.
Bourdain is in top form. Nobody else writes with such respect for
real food, and his irreverence toward the pompous trappings of
cooking is hilarious. An expert attack plan for producing delicious
fare, this field guide and cookbook is part Kerouac, part Liebling,
and a lot of Escoffier all rolled into one." - Mario Batali, author
of The Babbo Cookbook
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