Perhaps his own suggestion that he wasn’t actually a good cook is why “Anthony Bourdain’s Les Halles Cookbook” is so overlooked. That’s a. I recently picked up a copy of Anthony Bourdain’s “Les Halles Cookbook” to have at the office, because—as my colleague Fritz so rightly stated. 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.
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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Open Preview Ciokbook a Problem? Thanks for telling us about the problem. Return to Book Page. Anthony Bourdain’s Les Halles Cookbook: Before stunning the world with his bestselling Kitchen Confidential, 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: Now, Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain bourdaim years serving some of the best French brasserie food in New York.
Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: 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 bourdai 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 anthon can’t-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere. Hardcoverpages.
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Anthony Bourdain’s Les Halles Cookbook
Jan 04, Patrick Brown rated it it was amazing Shelves: If I were allowed to read only one cookbook that’s read, not necessarily make the recipes this one would be it. Bourdain has that rare ability to condescend to you and motivate you to try something new at the same time. It’s a mix found in the finest drill instructors, high school math teachers, and apparently, celebrity chefs. My steak was tough, the fries, about which he rhapsodizes xookbook page after page in t If I were allowed to read bourdaib one cookbook that’s read, not necessarily make the recipes this one would be it.
My steak was tough, the fries, about which he rhapsodizes for page after page in this very book, were underwhelming, and the place had all the ambiance of a Denny’s. I hear he isn’t around there anymore. Still one of the people I’d like to have a meal with. View all 4 comments.
Apr 06, Mark rated it it was ok Shelves: I’ve read ccookbook all of his books. I used to eat at Les Anthlny back when he actually worked there.
All that being said And certainly nothing special. I’ve eaten at Les Halles enough to know that the recipes in this book aren’t the same recipes that they use in their kitchen.
To be fair, he does point out some tips and tricks that can help give the recipes a bit more “oomph”, such as tossing some extra veal stock in, well, pretty much everything. If you know absolutely nothing about french bistro cooking, then this is as good a place to start as any, but just don’t expect Les Halles quality food from the recipes presented here.
Jan 17, Anina rated it really liked it Shelves: Lots of swearing at Americans for how we choose our cuts of beef, overcook green beans, etc.
All coobook which I agree with because I am in love with Anthony Bourdain. My only criticism of this book is that there are not enough pictures of Anthony Bourdain in it. Oct 19, Cynthia Paschen rated it it was ok. I love Anthony Bourdain, but I don’t think I will cook anything from this collection.
These recipes remind me once again why I do not love French cooking. Too much meat, too much meat fat, not enough fresh flavor.
Most of the recipes call for homemade stock veal, chicken, beef, duck, lamb, fish and a bit of demi-glace. Bourdain devotes several pages to stocks and demi, without mentioning anything of vourdain roasted vegetable stock, which I make and am fond of.
I make other stocks, too, mostly not I love Anthony Bourdain, but I don’t think I will cook anything from this collection. I make other stocks, too, mostly not to waste good bones or shrimp shells. As I should have known before purchasing this book, there are lots of recipes for veal, organ meats and fish that aren’t available in Iowa. Fun to read Bourdain’s kitchen stories and cooking philosophies, but not a practical book for me. Mar 21, Kasia cookboook it it was amazing.
When I have a serious piece of meat or an ingredient I want to show off and still manage to cook it so I can eat dinner, I reach for Les Halles cookbook by none other than Anthony Bourdain.
Les Halles Cookbook by Anthony Bourdain (book review)
I don’t eat meat too often, I know he does and writes about it a lot, but when I do I like to treat it with respect and use it to its full potential, when I finally do indulge in it, I can think of a few other French cookbooks that I have but this one has spunk, and is so gosh darn entertaining too. It has kn When I have a serious piece of meat or an ingredient I want to show off and still manage to cook it so I can eat dinner, I reach for Les Halles cookbook by none other than Anthony Bourdain.
It has knowledge and professional cooking instructions that bring a smile to my face whenever I create something out of it, no worries that it’s just protein, the sides and veggies are totally covered dessert too, oh boy! Eating it I feel like I just took a short cut and with luck landed on something that has been perfected for years, and I get to eat it anytime I want.
I mean be prepared to scrub the pan you make it in, but it’s worth it. The prefect French fry also makes an appearance, the instructions come with pictures so it’s really easy. The Fennel and tomato soup in here is heavenly too, it totally made me get into soups again, I forget how healthy and tasty they can be. Basic tart dough, sauce Bechamel, herb butter, Boeuf Bourguignon it’s a French beef stew one could say, make extra, it’s so good that boyfriends decided to eat doubles also there is a salad that brings me back to my childhood, and I haven’t ran across it in books yet, to my delight frisee aux lardons is present, I omit the chicken livers, and the cheese is a new thing in it to bourdqin as far as the tastes I remember but yay, it’s yummy and finally here for people to see.
To me, a foodie jalles also loves books, Bourdain is a culinary giant, and I’m lucky to catch all the recipes in my lap, this cookbooks helps! The beginning has hallew of tips and tricks in a short, great chapter that should be read a few times – General Principles, for example it’s insisted on to have all your ingredients chopped and ready to go, that’s something many overlook, but when things start spilling and antuony many things need attention, peeling and chopping potatoes isn’t always fun when another sauce or pasta is screaming for our attention.
Processional restaurants have everything set in place, so should we. Shopping and planning, knife knowledge, learning stocks and sauces, it’s bougdain here, for those who love food and love cooking. The book has lots of strange sounding French bistro recipes but they are pretty rustic and basic, with really good balance of flavors and with perfect cooking instructions.
I think many who enjoy biurdain will find familiar favorites here from Steak au poivre to Vichyssoise, and with a tasty dessert menu, hazelnut torte anyone? This has my whole taste bud topography covered.
The last pages have invaluable info, more reading material recommended by Bourdain, various suppliers and stores that are reachable online and a great glossary, all told form his view, few curse words here and there and the book is totally his. The best way to check this book out is to read it first, I read all my cookbooks before I use them, like a little manual into the chef’s psyche, almost as fun as cooking itself. Dec 27, Stacy rated it really liked it Recommends it for: They’re just Big Dumb Fucking Bugs that are too dumb to know when they’re dead.
Think what you’re doing to them isn’t fair, humane? You should see what they do to each other given half a chance. Jul 28, Sarah rated bourdian really liked it. If you take nothing else from this book, follow these 3 rules: Sometimes the instructions are too skeletal for my liking–I find myself panicky and sniveling about unexpected events I encounter between steps.
If you want culinary If you take nothing else from this book, follow these 3 rules: If you want culinary hand-holding, this copkbook will not do it for you. This book will lead you into the spirit hal,es culinary adventure–boldly. Follow Bourdain into the realm of calf’s brains or liver, boudin noir and foie gras Stop whining and cook like you mean it!
Dec 14, Emma rated it it was amazing Shelves: This cookbook has served me very well over the few years I’ve owned it. Love Bourdain’s style, and his recipes are unbeatable. I originally bought antuony book on the strength of its mushroom soup recipe- simple, tasty, versatile, but the page with all the greasy stains on it which gets pulled out all the time is the Poulet Roti– the best roast chicken recipe I’ve ever seen.
Even with all its use, I only recently went back and read the lengthier written portions. He is a truly engaging writer and This cookbook has served me very well over the few years I’ve owned it. He is a truly engaging writer and I love Les Halles even more having read it cover to cover. I don’t often look to my cookbooks for a literary experience, but having read The Nasty Bits I wasn’t surprised at his talent.
He’s at his best in Les Nathony, he loves French bistro food with an uncommon passion and it’s a beautiful thing to read.
It earns its stripes as a literary piece and a cookbook, though it may not be a page-turner if you’re not into the subject matter of technical culinary skills. At any rate, it’s five stars all the way Jan 14, Sommer rated it it was amazing Recommended to Sommer by: I fell in love with this book the moment I opened it up to some random spot in the middle and the first sentence I read included the word “fuck.
I heart Anthony Bourdain. He’s got insane recipes but just biting commentary, I actually found myself reading it almost as a book. If you’re into food, I’d definitely recommend owning a copy.
Feb 24, Jenn rated it really liked it Shelves: I love the blunthonest style this cookbook is written in. Dec 28, Kirs rated it it was amazing Shelves: