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This is the edition with a publication date of 10/15/2004.
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In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, 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 matches 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 gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a big appetite, and a willingness to learn, as 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 aux 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.
Anthony Bourdain is the author of A Cook's Tour and Kitchen Confidential, as well as the satirical thrillers Bone in the Throat, Gone Bamboo, and The Bobby Gold Stories, and the Urban Historical Typhoid Mary, all published by Bloomsbury. A twenty-eight-year veteran of professional kitchens, he is currently the executive chef at Brasserie Les Halles in Manhattan. He lives in New York City.
Table of Contents
|Les Halles: What the Hell Is It?||p. 18|
|General Principles||p. 22|
|Scoring the Good Stuff||p. 27|
|The Knife||p. 34|
|Stock: The Source||p. 36|
|Fish & Shellfish||p. 99|
|Veal & Lamb||p. 138|
|Poultry & Game||p. 176|
|The Big Classics||p. 200|
|Blood & Guts||p. 221|
|Miscellaneous Meez & Other Useful Recipes||p. 246|
|Further Reading||p. 290|
|Table of Contents provided by Ingram. All Rights Reserved.|