Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking.
"The absolute foundation of professional cooking, and the most useful thing I can teach you, is the concept of mise en place. As a cook, youR "meez" is your first principle, your belief system, your religion, your Tao": First Edition of Anthony Bourdain's Les Halles Cookbook; Inscribed by him with a large drawing of a knife
Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking.
BOURDAIN, Anthony with Jose De Meirelles and Philippe Lajaunie. Photographs by Robert DiScalfani.
$2,000.00
Item Number: 130373
New York : Bloomsbury, 2004.
First edition of Bourdain’s classic French bistro cookbook. Octavo, original pictorial boards, pictorial endpapers, illustrated with photographs by Robert Discalfani. Presentation copy, inscribed by the author who has drawn an image of a knife on the title page, “To Janet and Larry Anthony Bourdain.” Fine in a fine dust jacket. Jacket design by Helicopter. Jacket photograph by Robert Discalfani.
Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brassiere 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. Here, Bourdain has put together a cookbook like no other: candid, funny, audacious, and full of his signature charm and bravado.
