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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: $19.56
You Save: $17.94 (48%)
New (32) Used (11) Collectible (4) from $19.49
Avg. Customer Rating:  70 reviews
Sales Rank: 8542
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
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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| Customer Reviews:
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.
Cooking insights May 3, 2008
Classic cooking done in classic Anthony Bourdain style. If you like his TV show, you'll love this book.
 Fantastic prose, not-so-great recipes. April 28, 2008
1 out of 8 found this review helpful
I was quite pleased to receive this cookbook as a gift, but disappointed once I started cooking the recipes. Mr. Bourdain's talents as a writer are not to be denied, but it must be said that these recipes are a bit anemic and wanting. While I definitely appreciate his passion for good food, that passion doesn't seem to extend into making the actual food himself. Which is totally fine -- Bourdain's advocacy for top-quality cuisine is definitely appreciated -- but it means I'll look elsewhere for the nuts and bolts of good recipes.
 Handbook of Tasty Pleasure April 12, 2008
0 out of 1 found this review helpful
This is a bible and a foundation for anyone interested in seeing good results from their efforts in undertaking french cooking. These recipes are durable and refined for someone who wants to illicit "oh wow" responses from their guests. I can't overstate the social value of enlisting your friends and local grocers and butcher for this journey. This is a book for someone with some time and love to dedicate.
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