anthony-bourdains-les-halles-cookbook-strategies-recipes-and-techniques-of-classic-bistro-cooking

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Sample recipes from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

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onion-soup-les-halles

Onion Soup Les Halles

The better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making y...

by Anthony Bourdain

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11535
fris_e-aux-lardons

Frisée Aux Lardons

PREP Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boi...

by Anthony Bourdain

11536
chicken-liver-vinaigrette

Chicken Liver Vinaigrette

Season the livers with salt and pepper. Heat the butter in the sauté pan over medium heat until it foams and subsides. Add the livers ...

by Anthony Bourdain

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escargots

Escargots

I could lie to you. I could tell you to use fresh snails, implying that we, of course, use only fresh ones at the restaurant. The truth? ...

by Anthony Bourdain

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11542
skate-grenobloise

Skate Grenobloise

Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured--and cheap. Which is why m...

by Anthony Bourdain

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steak-au-poivre

Steak Au Poivre

You pick it, friend—whatever cut you want to use. Most restaurants opt for sirloin (at Les Halles we use the relatively obscure pavé), bu...

by Anthony Bourdain

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