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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:
Excellent Food, easier than you think May 29, 2007
1 out of 6 found this review helpful
If you like Bourdain's style, this is a must have book.
Great cookbook March 16, 2007
1 out of 11 found this review helpful
The book is awesome. The cooking instructions are easy to follow, and comes out great.... Great way to impress your friends. :>)
"Why" not just "how" March 8, 2007
4 out of 7 found this review helpful
This book is great, as it details not just how to do something, but more importantly why it has been done that way in traditional French Bistro cooking. You might know Anthony primarily from his stint as a travelling TV host, but he is also a talented writer with a real passion for food and its preparation. In the introduction, he is right up front in telling the reader that "this book may very well not be meant for you..."
Plus, you have to love a book with recipies that include a "Ted Nugent concert T-shirt" in the ingredients list!
Cooking is about more than bringing together ingredients, it is about getting in the proper mood, conjuring the proper reverence, and bringing some soul to the table.
Another Excellent book from Tony November 7, 2006
2 out of 9 found this review helpful
Not a Disappointment, field with the same wit as all of Bourdain's books. The Recopies were fantastic and give a good insight into cooking at his bistro.
Not a book for the home cook October 3, 2006
1 out of 24 found this review helpful
The only mistake that ruins the dish I've found so far is the volume of white whine Bourdain gives for the moules a la mariniere (1 whine glass will do).
The french (and Belgian) home cook doesn't make stock or jus himself, he simply uses stock cubes or water, and the results are excellent, but of course not as good.
That's just the way it is !
Excellent cookbook.
(The best cookbooks for me (and I have read and used a lot of Belgian and French cookbooks)are Bouchon and French Laundry.
Keller is the best, most acurate, most complete and, what is very important, most inspring teacher I've ever read, but as a home cook you have to simplify, stick to the doable and be creative.
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