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Anthony Bourdain's "Les Halles" Cookbook

Anthony Bourdain




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 | #1218956 in Books |  imusti |  2006-09-04 | Original language:English | PDF # 1 |  9.21 x1.22 x7.01l,1.99 | File type: PDF | 304 pages

 | Bloomsbury Publishing

||0 of 0 people found the following review helpful.| Be a better Cook|By J. BENNER|A. Bourdain gives advise about how to become a really good cook. The one thing he emphasized that really helped me is using the technique called "mise in place". It really does work. I've been cooking for about 50 years and I have only started using "mise in place" for the last 4 years. Without going into what Bourdain means and how, as a home cook|From Publishers Weekly|A celebrity with a high-profile position as executive chef at New York bistro Les Halles, and bestselling author of Kitchen Confidential and A Cook's Tour, Bourdain doesn't intend to break new ground. The dishes do exactly as

With over one hundred recipes from his restaurant, the legendary Brasserie Les Halles in New York, this is a good read as well as a guide to cooking up a storm in a kitchen.



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