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, you "meez" is your first principle, your belief system, you religion, your Tao": First Edition of Anthony Bourdain's Les Halles Cookbook; signed by him
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.
Item Number: 119385
New York and London: Bloomsbury, 2004.
First edition of Bourdain’s classic French bistro cookbook. Octavo, original pictorial boards, pictorial endpapers, illustrated with photographs by Robert Discalfani. Signed by the Bordain on the title page with an original drawing of a chopping cleaver, “To Allen Cooks Rule! Anthony Bordain.” 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.
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