Formats and editions:
- English edition.
- Spanish edition.
No one writes about food of cooking quite like Anthony Bourdain. In Kitchen confidential and A cook's tour, he captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to a cookbook from his New York restaurant, the Brasserie Les Halles.
Here are featured over a hundred mouth-watering and sumptuously photographed recipes of classic bistro cooking, from Lobster bisque to Cassoulet, from Boeuf bourguignon to Crème brûlée. The recipes are accompanied by Anthony’s words of wisdom, which guarantee this book to be both a good read and a guide to cooking up a storm in the kitchen.
- Les Halles. What the hell is it?
- General principles.
- Fish and shellfish.
- Veal and lamb.
- Poultry and game.
- The big classics.
- Blood and guts.
- Miscellaneous meez and other useful recipes.
About the author:
Anthony Bourdain was born in New York City in 1956. He studied at Vassar College and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue and Sullivan’s. His work has appeared in The New York Times, The Times, The Observer, Scotland on Sunday, the Face, Limb by Limb, Black Book and The Independent, and he is a contributing authority for Food Arts magazine. He is the host of the television series No Reservations and the executive chef at Brasserie Les Halles, and lives in Manhattan with his wife Nancy. He is author of Bone in the throat, Gone bamboo, Typhoid Mary, The Bobby Gold stories, and the culinary books:
- Kitchen confidential (in Spanish Confesiones de un chef).
- A cook’s tour (in Spanish Viajes de un chef).
- Les Halles cookbook (in Spanish La cocina de Les Halles).
- The nasty bits (in Spanish Malos tragos).
- No reservations.
- Medium raw (in Spanish En crudo).