Anthony Bourdain's Les Halles Cookbook

A cookbook rooted in the traditions of classic French bistro cooking, this volume draws on the menu and philosophy of Les Halles, the New York brasserie where Anthony Bourdain served as executive chef. Aimed at the dedicated home cook, it combines recipes for bistro staples — among them lobster bisque, coq au vin, and warm potato and goat cheese tart — with instruction in the underlying strategies and techniques that define the genre. Bourdain's characteristically direct voice shapes the text throughout, making it as much a guided lesson in French culinary fundamentals as a straightforward recipe collection.