Anthony Bourdain's Les Halles Cookbook
20TH ANNIVERSARY EDITION WITH A NEW FOREWORD BY FERGUS HENDERSON, CO- FOUNDER OF THE ST. JOHN RESTAURANT
BEFORE THERE WAS THE BEAR, THERE WAS BOURDAIN.
‘Anthony Bourdain, like the Sex Pistols, created a movement not a following’ – Marco Pierre White
‘A book of the greatest hits of French food, nothing comes close’ – Matthew Ryle
‘Les Halles is peak brilliant Bourdain. You will devour it whether you’ve read it before or not!’ – Andi Oliver
‘Anthony Bourdain is an inspiration to generations about how to run restaurant for your customers, not the ego of the chef. A generous chef and generous person, still missed by all.’ – Angela Hartnett
Globally beloved chef Anthony Bourdain’s bestselling classic – the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name.
Before stunning the world with his bestselling Kitchen Confidential, and hit TV shows Parts Unknown and No Reservations, 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 matched 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, 20 years after its original publication, Bourdain’s Les Halles Cookbook remains an audacious classic, full of his signature humour and charm.
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 au pruneaux, you'll feel like he's in the kitchen beside you – firing 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 handsomely repackaged Les Halles Cookbook and new foreword by Fergus Henderson make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.