Free Download Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, by Anthony Bourdain
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, by Anthony Bourdain
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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.
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Product details
Hardcover: 304 pages
Publisher: Bloomsbury USA; First Edition edition (October 19, 2004)
Language: English
ISBN-10: 9781582341804
ISBN-13: 978-1582341804
ASIN: 158234180X
Product Dimensions:
7.2 x 1.4 x 9.6 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
202 customer reviews
Amazon Best Sellers Rank:
#3,667 in Books (See Top 100 in Books)
Okay, the book is fun to read to begin with (biting wit of Anthony Bourdain). Triust me, go beyond the wit and conversation piece of the book - actually dig into the recipes.He's right, you can find those same recipes elsewhere, he is only giving you (in an often paired down quantity to suite the home kitchen) the way they cook it at Les Halles. The thing is, they obviously do it well at Les Halles. I've made some of the same dishes from other French cookbooks but never achieved the same results.Absolute stand outs (and for me more than worth the cost of the book right there) that I have already prepared several times from this book:*coq au vin*beef bourguignon*chocolate mousseOne of the things he does well is demystify cooking. You break down a complex recipe into step by step and before you know it you have a meal that you can actually taste the layers and see how the flavors fit together without blending into one (ala slow cooker) taste.
This is A GREAT bistro cookbook, and a true ode to Mr. Bourdain's great breakthrough patron. To me - and I say this with sincere humility - Bourdain is one of the great enigmas in my life experience. He is a source of admiration: his Einstein-like genius in the kitchen (geniuses are able to see the obvious that the rest of us can't); his ability to balance near-caustic sarcasm with side-splitting humor; his capacity for letting his internal light shine through the darkness that clouded much of his past; his example that no matter how much you may have fu€ked-up beforehand, you can still triumph if you follow your passion and don't quit. On the other hand, he can be a sanctimonious bastard, a despicable "limousine liberal," and a shameless sycophant. And perhaps worst of all, he makes me SO jealous of his Thoreau-like capacity for sucking the marrow (literally as well as figuratively) out of life, CURSE YOU, ANTHONY BOURDAIN! And thank you sincerely and deeply for sharing your truly excellent works with us all!
This is the cookbook to buy if you are able to spend an entire Sunday afternoon making three kinds of stock, and have enough space in your fridge to store it for the week.All of the instruction is no-nonsense, and accommodates the home kitchen -- you can probably prepare most if not all of the recipes with a single knife, and Bourdain encourages you to do so. The total lack of pretentiousness, especially regarding equipment, is fantastic. I'd say "Les Halles" rivals Paul Prudhomme's "Louisiana Kitchen" in its emphasis on the love of good food over fancy technique.Every recipe is delicious. Like, "you cant even have to say it's delicious, because you ate too much of it to even speak" delicious. And as much as Bourdain loves pork, the real treat here is the fish, and the pie dough recipe alone is worth the price.The accompanying photography is suberb, as is the typesetting and layout. Real care went into making this. And it's plain just a beautiful book. Under the dust jacket, embossed in gold on the maroon cover, there's a skull with a chef's hat clutching a dripping knife in its teeth. So if nothing else, this will be hands down the coolest cookbook on your shelf.
A. Bourdain gives advise about how to become a really good cook. The one thing he emphasized that really helped me is using the technique called "mise in place". It really does work. I've been cooking for about 50 years and I have only started using "mise in place" for the last 4 years. Without going into what Bourdain means and how, as a home cook, I interpret applying "mise in place" is very similar. For example:Read and understand the recipe. Make sure that you have all the ingredients and equipment. Understand the timing of what and when you need to do to complete each task.If you have a complicated recipe make sure you can do it in stages and, do each one. The more I consciously use the technique the better the outcome and the quicker I can complete the recipe.Bourdain's cookbook has lots of recipes and helpful advice on how to complete them.
Thought I knew how to cook, thank you Mr. Bourdain for a showing me how much I have to learn. Luv the book.
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 school, army bct, etc. However, when I encounter younger new cooks full of dreams and doubts, if I like them well enough, I'll let them have a copy of this book, as it is a great source of inspiration to either pursue the life of the chef or get really good at something else.
This is one of the few cook books that both (a) I've read cover-to-cover, *and* (b) I recommend to anyone who will listen. I am particularly fond of the "it's not hard" and "it doesn't have to be expensive or finicky" attitude -- it's very encouraging and enthusiastic. In fact, having read (and cooked a bunch from) both this book and Charcuterie, I now get *angry* when a mid-tier or better restaurant serves me clearly-store-bought stuff -- it's just not that hard!It's a great book, and an entertaining read. The only downside is that it has too many... forced? artificial-feeling? "Bourdain"-ness moments, added in in a jarring way. It probably helps sell the book, but I thought it felt unnecessary and hacky too often -- and this is coming from someone who -likes- his shows and public persona! There were just too many times I thought, "I'd bet $100 some editor poked him to stick that phrase in there, or added it himself" that were jarring as I read it. And I'm a -fan- of direct, adult language and side rants! It felt like it needed another round of editing, or simply a bit more effort; sorry, had to ding a star.Still, if you're interested in French cooking, or don't actually read the narratives of cookbooks and are looking for technique and recipes, it's a great resource.Now go make some stock from scratch! : )
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