Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
That is one long assed title.
Anyway, I checked this gem out of the library a couple of days ago and have since read it from cover to cover. That’s right. Cover to cover. A cookbook.
First off, there’s a lot of white space, and the pages are really thick, so it isn’t really as long as it looks, but also it’s boiled essence of these dishes sprinkled with Bourdain’s asshole charm.
If you like to cook it’s so very much worth reading. His passion and understanding of the fundamentals behind this food shines through. Also, you’ll learn what a “pope’s nose” is.