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20TH ANNIVERSARY EDITION

"It's like having the chef standing on the back of your clogs while you cook, keeping you organized, focused, and out of the weeds. This is evergreen.” -Gabrielle Hamilton, from the foreword

Globally beloved chef Anthony Bourdain's bestselling classic-the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name-with a new foreword from Gabrielle Hamilton.

Before stunning the world with his bestselling Kitchen Confidential, and hit TV shows Parts Unknown and No Reservations, 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, 20 years after its original publication, Bourdain's Les Halles Cookbook remains an audacious classic, full of his signature humor and charm.

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-firing 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 handsomely repackaged Les Halles Cookbook and new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

From the Publisher

ASIN ‏ : ‎ 158234180X
Publisher ‏ : ‎ Bloomsbury USA; Illustrated edition (October 19, 2004)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 9781582341804
ISBN-13 ‏ : ‎ 978-1582341804
Item Weight ‏ : ‎ 2.4 pounds
Dimensions ‏ : ‎ 7.45 x 1.3 x 9.55 inches
Reviewer: B. Marold
Rating: 5.0 out of 5 stars
Title: Great Read, Classic Recipies. Great Fun. Highly Recommended
Review: Culinary bad boy Tony Bourdain and his Les Halles owner chefs have written a very, very good cookbook. If you have an ounce of interest in reading good cookbooks, stop reading this and go to the top of the page and order yourself a copy.If you are still here, I will tell you that this is an excellent cookbook:1. Tony Bourdain is a very good writer. That means reading this book is very entertaining and worth the price even if you make none of the recipes. There are hundreds of good cookbooks, but Bourdain joins the very select rank, along with Alton Brown and Wayne Harley Brachman of culinary writers who can have you laughing out loud. It also means that he knows how to put things so you understand them and remember them.2. The book is all about demystifying classic Bistro cooking and in convincing you that with the right attitude and the right directions, you can do as well or better than any newbie professional cook entering Tony's kitchen to work for the first time. Bourdain lays out the reality of this cuisine in a way I have never seen before. If you ever had any reservations about whether you wanted to cook or had the aptitude to cook, this is the book for you.3. The book presents excellent directions for doing most of the basic preparations for bistro dishes, with special emphasis on preparing stocks. I even think Tony sells himself short when he says that if a chef used his directions at one of Thomas Keller's restaurants, he would be fired on the spot. I personally find Bourdain's stockmaking recipes as good or better than any I have seen short of the CIA textbook. All the right steps are there and all the right culinary reasons for doing them are there.4. The book explains some kitchen techniques and ways of thinking that I have simply never seen anywhere else explained so well. Recipes for dishes such as bouillabaisse and cassoulet which in most other books seem to be daunting projects are broken down into realistic steps which make them entirely manageable. This is the only place I have seen the very logical distinction between `deep prep' and `prep'. Deep prep is the type of work Beetle Bailey does when he is on KP duty. It is distinctly unskilled labor. Prep work requires culinary training and involves making stocks, glazes, compotes, and the like, and work that requires trained knife skills.5. The book gives us excellent recipes for all and only classic bistro cooking with wonderfully informative comments and instructions. (I am especially grateful that Bourdain gives both English and Metric measurements for all ingredients. The French, after all, cook entirely in metric.) There is no filler here. There are no recipes which would be more at home in a book by Mario Batali or Ming Tsai. It also means that if you have two or three good French books on `cuisine bourgeois', you will probably already have recipes for many of the dishes presented in this book. But, this book is so entertaining and the recipes are so well written I would not let this give you any pause. Buy it anyway.6. The book does not make itself out as the wisdom of a single mind. Culinary skill is highly social, done in a world full of influences and people to influence. Bourdain is generous with his being clear about the people and institutions to whom he owes his culinary skill, with special mention being given to Jacques Pepin. Yet, Bourdain has absolutely nothing about which to be modest. He has given us a major addition to useful culinary literature.Aside from excellent chapters on general principles and glossaries, the chapters are almost all the same you will find in any good English language book of French recipes. These are:Soups, including excellent comments on which preparations improve with age and which DO NOT!Salads, including a surprising method for preparing lardons. Boiled, not fried.Appetizers, especially gratins, snails, and mussels.Fish and shellfish: Lobster and dry scallops and pike, oh my!Beef, of course. Note the very important notes on how the French cut up the cow different from us Yanks.Veal and Lamb. The lamb stew recipe is especially good. Baaaaaa.Pig, from nose to tail. Bourdain is a great fan of Fergus Henderson and of using everything but the oink.Poultry and Game, roasted, braised, and rolled chicken, duck, and pheasant.The big Classics. You know the ones.Blood and Guts. Recipes for `the fifth quarter' of organ meats.Potatoes. I love a book that puts potato recipes in a special chapter. Way to go Tony.Desserts. Everything you expect. Crème Brule, poached pears in wine, and clafoutis.Even the trivial stuff is done right. The recipe titles are BIG. The recipe text is done in a very easily readable font. The binding is especially well made to take a lot of standing open while you prepare dishes from the recipes. The book is so well put together, I am surprised it was not published by Knopf , Scribners, or Harper Collins. The closest recent book to this volume is from the chefs at Balthazar, also in New York City. This book beats out that effort by a mile. My only complaint that this book shares with the Balthazar book is that some recipes are in French and some in English. Why not consistently give both?This book is not a classic like Julia Child's `Mastering the Art of French Cooking' or James Peterson's `Sauces', but, I have read several of Bourdain's references by Robuchon and Bocuse on French cuisine and I would recommend Bourdain over these luminaries for the clarity and fun in his writing.Very highly recommended for both clear recipes of popular dishes and the great support he gives to the confidence of the amateur cook.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Learning how to cook
Review: I wanted to elevate my cooking game. Who better to learn from than Anthony Bourdain. The cookbook is easy to read, the instructions are easy to follow. I've made about seven of the dishes so far and they have all turned out awesome. I love Anthony Bourdain's stock. I've made it a bunch of times now and I've also made some of the demi-glace. It's fantastic. It adds richness to soups and any other kinds of sauces. It's turned out to be a great buy and I recommend it to anyone who would like to know more about cooking.

Reviewer: H. Kramb
Rating: 5.0 out of 5 stars
Title: OK I believe! I believe!
Review: Love Bourdain, love his wit, sarcasm and pissiness...is that a word? I bought this after reading about how this is a book to buy that will make a competent cook a BETTER cook and I have to say...I believe. Coming from the midwest where either you bake it, deep fry it or pan fry it, I have to say that almost every recipe I read I thought "oh whatever, that will NEVER work!" But I have to say that 5 recipes in, it really does work and is making me an even better improvisational cook. Tonight I have to say that the 'beef on a string' is about the best damn thing I've ever had. And all I could think was "cooking beef on top of boiling vegetables for 20 minutes? then slice and ladle the 'broth' over? that will never work! broth my arse! that's nothing but boiling 20 minute water! that will never work!...ok Tony, you win...it works...and I can't wait to try variations...pork tenderloin?... lamb?... chicken parts?...add a lil butter and cheese?...beschamel?...red potatoes?...is that a sin?What I'm saying is that if you thought you had to bake it or fry it, welcome to my new world where there are untold ways to create tender meats dripping juices into a variety of tender vegetables...did I know I liked turnips? well I can say that heck yes I found out that I did.Many of the recipes can be created in under an hour, like a restaurant would have to. Tony sounds berating about the mise en place but it really does cut the cooking time and raises your wine sipping enjoyment. Some dishes have day ahead prep involved, not a big deal if you plan your meals out and totally worth it...and I really didn't know how easy it was to make my own stock. Every hunk of bones I have now goes into the pot to simmer till bedtime. Planted my own thyme today so I have a never ending supply of bouquet garni.and to those who worry like I did that I DONT have a gas range, I DONT cook everything in heavy bottomed commercial pots, I don't have someone to do all of my prep and I DONT have access to all of the ingredients listed (Tony gives excellent substitutes)...all I can say is not to worry, at the very least you're going to learn 10 new ways to cook meats and one pot sensations...and that's only if you give up after the first 10.

Reviewer: Kenneth S.
Rating: 5.0 out of 5 stars
Title:
Review: As a retired/recovering chef I say this with authority, this book is perfect. Every single recipe is 100% functional and scales up well. It belongs on the shelf of any serious cook right alongside Pepin, Bocuse, and even Escoffier.

Reviewer: Tomislav Fiket
Rating: 5.0 out of 5 stars
Title:
Review: Must have. Period.

Reviewer: Dunne
Rating: 5.0 out of 5 stars
Title:
Review: An excellent cookbook if you enjoyed appetites this is the next step up And it’s full of fun story’s and quips

Reviewer: Sasi
Rating: 5.0 out of 5 stars
Title:
Review: This book arrived in perfect conditions. I enjoyed it very much and I'm satisfied!

Reviewer: westie
Rating: 5.0 out of 5 stars
Title:
Review: I bought this book as a 21st birthday present for an apprentice chef.He loved it & I felt it was a great present