Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking 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.Before stunning the world wi
| TITLE | : | Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking |
| AUTHOR | : | |
| RATING | : | 4.67 (164 Votes) |
| ASIN | : | 158234180X |
| FORMAT TYPE | : | Hardcover |
| NUMBER of PAGES | : | 304 Pages |
| PUBLISH DATE | : | 2004-10-19 |
| GENRE | : |
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: 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 fin
EDITORIAL :
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 a
REVIEW :
She still suffers from nightmares but refuses to let what happened to her in the past define her. Utz does a great job covering makeup and being interviewed to lighting and switching techniques. What Peterson does do is bring attention to many worthwhile issues - some of the discussions sprinkled throughout the book focus on economic foreign policy, Cold War, U.S.' relationships with hostile countries, the Nixon administration and most importantly, U.S.' burgeoning budget deficits. Once again, I thoroughly enjoy the writings of Rick Bragg. Ken Leistner (Powerlifting guru), Jan Dellinger (nobody knows iron history better that I've seen), Ken Mannie and Dr. I wasn’t able to put the whole puzzle together and completely figure it out until the final unveiling which is a major plus for me as a reader in a five-star romantic suspense. Like the butterfly's wings, this initial futile and s
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