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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: $19.43
You Save: $18.07 (48%)
New (43) Used (18) Collectible (5) from $16.35
Avg. Customer Rating:  73 reviews
Sales Rank: 2337
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:
Bourdain - walks the walk and now talks the talk. November 25, 2004
20 out of 22 found this review helpful
I should start by saying I am a big fan of Tony Bourdain. It all started with the "Cook's Tour" show on the Food Network. He seemed like a great guy, so I graduated on to the Cook's Tour book, then Kitchen Confidential, then Bone in the Throat, etc, etc. Love the guy, love his taste, love his sensibility, love his writing, love his humor,love those Global knives he suggested (grin), and now I love the man's cooking.
Tony has never claimed to be the best cook or chef in the world either on TV or in his writings. He is actually humbled quite a bit when in the presence of many other chefs -- even in third world countries. He has the same great humble attitude in the book, but with the Tarentino-esque language we all know and love. French Bistro cooking sounds intimidating, but like Tony says, if he can train a dishwasher to cook then it can't be that difficult.
I've subscribed to Bon Appetit for several years and have compiled a scrapbook of recipes that I am proud of. I'd say that Bon Appetit is 60% hit / 40% miss out of about 100 recipes I have made over the years. So far Mr. Bourdian is batting 1000% with the Les Halles Cookbook. I've made the Beef Bourguignon, Mushroom Soup, Pommes Sautees au Lard, Cote de Porc a la Charcutire, Poulet Roti, and Poulet Basquaise. ALL of these recipes are now in our permanent rotation. This is the best, hardiest, homiest food I have ever had (sorry Mom!).
Best cookbook purchase I've ever made. Keep up the great work Tony.
What a man November 6, 2004
8 out of 31 found this review helpful
When I watched Anthony on his amazing tv shows I would think, this guy does not know what he is doing, so that is why he is doing these incredible shows about food.He is beyond belife and crazy sexy in the way he lives. The book is great, written from the stove that he cooks at, the real deal, I can feel the heat of the kitchen, reminds me of the tune it don't mean a thing if it ain't got tht swing and do they swing at Les Halles. A really wonderful book for someone who loves the art of creating in the kitchen. God Bless you All.
can't put it down November 3, 2004
19 out of 21 found this review helpful
I was sick in bed when this arrived and found myself laughing out loud and sitting up in bed. This reads almost like a novel. This is not your typical cookbook, ie I wouldn't consider giving it to my French mother, due to Tony's (ahem) colorful style of writing. It is more geared towards the new wave of home cooks. However, I would gladly and wholeheartedly make any of the recipes for my mother, and she would be very pleased. These recipes bring back memories of my childhood. I simply cannot wait to gorge myself on rillettes just as I did as a child. Thank you, Tony Bourdain, thank you.
Demystifies French dishes with considerable wit and humor November 2, 2004
62 out of 66 found this review helpful
I read B. Marold's amazing review below and immediately bought the book, it must be said. Tony Bourdain's brilliant cookbook is brief history and bootcamp styled self-help. He truly helped me shine with my new in-laws with his book and wile away the hours in-flight.
Went to Ireland to honeymoon with my in-laws on their dairy farm, an American gourmand alien to rural life. Ultimately brought this book with me to give to my Irish sister-in-law who's a fantastic cook. This book has both metric and English/American measurements and temperatures, which is a great help to all cooks stateside and abroad.
Read the first chapter and fell in love with Tony Bourdain all over again, after avidly watching his "A Cook's Tour" series on FoodTV. It makes sense: the best chefs come from the poorest regions of the world. Why? They have to improvise with the 'scraps' made available to them and make the undesirable most delicious. That explains why some of my best dishes were made with paltry remains in the pantry days from payday or years away from real income.
I offered to make my in-laws dinner one night with a recipe from the cookbook. Something basic and not frightfully exotic was the consensus. My intended feast: chicken basquaise. Feeding a family of five hungry adults in Ireland (or anywhere in the EU) is darned expensive. Lucked out at the local supermarket when eight pieces of chicken (thighs with bone and skin) were on sale, as all other options broke my budget.
My wonderful, saintly mother-in-law regards cooking as drudgery and the kitchen reflects this sentiment. I regard cooking as essential therapy, All-Clad as instruments of mental health. I was shocked we spent over $100 on two measly bags of food for the meal. For the considerable expense of groceries and the toll my outsized ego would take, I prayed the meal would be successful.
In the kitchen making the meal, I operated in less than ideal circumstances with limited overhead light (oh!), scant pots and pans (no!), and makeshift utensils (ugh!) on an electric stove (egads!). Kept glancing at Tony Bourdains really simple recipe, insisting it must be harder than it is. It wasn't.
When the meal was done, we all sat around the large table and served them. I nearly cried to see everyone in my new family of simple eaters devour first plates and second helpings. We left the table stuffed and blissfully happy, repeating with newfound eloquence: chicken basquaise, ooh la la.
If this American can impress pastoral people of Ireland with simple tastes and big appetites with one of Tony Bourdain's sophisticated recipes, then I absolutley assure you similar success with anyone. His explanations are sensible and inspire imagination. Following his logic and any of his recipes instills confidence.
Best Cookbook in a long while October 20, 2004
13 out of 15 found this review helpful
First, if you have not done so, read B. Marold's review. He says it better than I ever could.
I'm a recent convert to the South Beach diet so many of the recipes are out of bounds (for now anyway). However, the front portion of this book is worth the admission price alone. Using his straight forward, in-your-face style that is signature Tony Bourdain he explains how to make cooking as stress free as possible, where to find the best ingredients, the importance of prep, how to make sauces, and why a good knife is indespensible.
Buy it, you won't be disappointed.
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