Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
by Anthony Bourdain
Book Summary Information
Author: Anthony BourdainEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2004-10-15
ISBN: 158234180X
Number of pages: 304
Publisher: Bloomsbury USA
Product features:
- ISBN13: 9781582341804
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Book Review: OK I believe! I believe!
Summary: 5 Stars
Love Bourdain, love his wit, sarcasm and pissiness...is that a word? I bought this after reading about how this is a book to buy that will make a competent cook a BETTER cook and I have to say...I believe. Coming from the midwest where either you bake it, deep fry it or pan fry it, I have to say that almost every recipe I read I thought "oh whatever, that will NEVER work!" But I have to say that 5 recipes in, it really does work and is making me an even better improvisational cook. Tonight I have to say that the 'beef on a string' is about the best damn thing I've ever had. And all I could think was "cooking beef on top of boiling vegetables for 20 minutes? then slice and ladle the 'broth' over? that will never work! broth my arse! that's nothing but boiling 20 minute water! that will never work!...ok Tony, you win...it works...and I can't wait to try variations...pork tenderloin?... lamb?... chicken parts?...add a lil butter and cheese?...beschamel?...red potatoes?...is that a sin?
What I'm saying is that if you thought you had to bake it or fry it, welcome to my new world where there are untold ways to create tender meats dripping juices into a variety of tender vegetables...did I know I liked turnips? well I can say that heck yes I found out that I did.
Many of the recipes can be created in under an hour, like a restaurant would have to. Tony sounds berating about the mise en place but it really does cut the cooking time and raises your wine sipping enjoyment. Some dishes have day ahead prep involved, not a big deal if you plan your meals out and totally worth it...and I really didn't know how easy it was to make my own stock. Every hunk of bones I have now goes into the pot to simmer till bedtime. Planted my own thyme today so I have a never ending supply of bouquet garni.
and to those who worry like I did that I DONT have a gas range, I DONT cook everything in heavy bottomed commercial pots, I don't have someone to do all of my prep and I DONT have access to all of the ingredients listed (Tony gives excellent substitutes)...all I can say is not to worry, at the very least you're going to learn 10 new ways to cook meats and one pot sensations...and that's only if you give up after the first 10.
More Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking reviews:
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Summary of Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
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.
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