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

11530
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 ma...

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11535
friseacutee-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...

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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 ...

11539
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? ...

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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. Wh...

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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 pav...

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