Anthony Bourdain’s Les Halles Cookbook
Strategies, Recipes, and Techniques of Classic Bistro Cooking
The recipes from the New York brasserie where Bourdain was chef, taught in his voice: bossy, funny, and dead serious about technique.
The cookbook from Les Halles, the New York brasserie where Bourdain was executive chef, teaching classic French bistro cooking in his own unmistakable voice. It is bossy, funny and completely serious about technique, walking a home cook through stocks, steak frites and cassoulet as if he were standing over your shoulder. A real cookbook wrapped in the personality of Kitchen Confidential.
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