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| Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking | 
 enlarge | Author: Anthony Bourdain
Publisher: Bloomsbury USA
Category: Book
List Price: $37.50
Buy New: $19.45
You Save: $18.05 (48%)
New (43) Used (19) Collectible (5) from $16.34
Avg. Customer Rating:  73 reviews
Sales Rank: 2331
Media: Hardcover
Number Of Items: 1
Pages: 304
Shipping Weight (lbs): 2.5
Dimensions (in): 9.3 x 7.4 x 1.5
ISBN: 158234180X
Dewey Decimal Number: 641.5944
EAN: 9781582341804
ASIN: 158234180X
Publication Date: October 15, 2004
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Great content, poor package November 5, 2008
1 out of 2 found this review helpful
The recipes are great and I really like Anthony Bourdain's approach.
My issue is with the actual book/binding. I used to think that hardcovers were inherently more durable. Big mistake - this one began losing pages within 1 year.
Anthony Bourdain's Les Halles Cookbook September 30, 2008
Great cookbook. The receipes are easy to read. I've tried cooking some of the dishes and they were a hit with a dinner party I had.
A must have... September 22, 2008
This is a wonderful addition to anyone who enjoys reading cookbooks. I haven't had time yet to use any of the recipes, but have enjoyed the first few pages of the cookbook. I just got done reading Anthony Bourdain's Kitchen Confidential and it gives great insite if you enjoy reading his other books or just watching his No Reservation show on Travel Channel.
If You Must Have Only One Cook Book Then This Must Be It June 14, 2008
That's a big statement but I can tell you with all honesty. This is the best cookbook I've ever read, more importantly it is the best cookbook I've ever USED. And, do I use it often, YES! Here Tony Bourdain shines not only as an amusing and talented writer but exposes to us all to the REAL principal behind all great dishes, and not just French food, that good, quality ingredients coupled with time-proven methods ARE the best. I have been a cook for many years and I specialise in Italian cookery but Tony's book brought me back to appreciate French-style cookery as never before. But the country of origin doesn't matter, it's the approach. No BS! Tell it like it is. All cookbooks are, to me, guides, but Tony has the nous to say, in places, you MUST do this and that. Little details and quality advice tips that take a good dish to 'great' status. His, utterly correct emphasis on the basics like a good stock or jus, tells us that these are the real fundamentals of good cookery. And, he shows us that which is so true: all great cookery has its origins in 'peasant' food, be it French, Italian, British or Asian. I class this book and Fergus Henderson's, 'Nose To Tail Eating' as two of the most important cookbooks of the 20th Century.
William Kenneth Halliwell
Hobart, Tasmania, Australia
Bourdain is brilliant May 8, 2008
The recipes includes are a bit difficult in my opinion (especially finding the right ingredients), but Bourdain's aim is to challenge you and not to dumb down everything, which I appreciate.
His writing style is very approachable and unlike with most cookbooks you feel like he's talking to you as he warns you to not overfill the blender when you are making soup and hold the top down tight unless you want soup all over you.
I've made one thing so far which was mushroom soup and it was delicious, so I can imagine the the rest of the food is equally so.
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