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Anthony Bourdain's Les Halles Cookbook
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook’s Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain’s style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you’re being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras au pruneaux, you’ll feel like he’s in the kitchen beside you—reeling off a few insults when you’ve scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain’s Les Halles Cookbook is a can’t-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere. Advance praise for Anthony Bourdain’s Les Halles Cookbook: “Don't be misled by Anthony Bourdain's witty, irreverent style. His Les Halles Cookbook is solid, smart, and informative, and his recipes are bona fide bistro fare. From the onion soup to the veal kidney to the gratin dauphinois, this is the honest, unpretentious, comforting, and abundant food I loved as a youth in France and am always ready to enjoy with my family and friends. Anthony has given us an instant classic.”—Jacques Pépin Praise for Anthony Bourdain: “Bourdain’s enthusiasm is so intense that it practically explodes off the page…Bourdain shows himself to be one of the country’s best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.” —New York Times Book Review “The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.”—USA Today “Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.”—New York Magazine Anthony Bourdain is the author of A Cook’s Tour and Kitchen Confidential, as well as the satirical thrillers Bone in the Throat, Gone Bamboo, and The Bobby Gold Stories, and the Urban Historical Typhoid Mary, all published by Bloomsbury. A twenty-eight-year veteran of professional kitchens, he is currently the executive chef at Brasserie Les Halles in Manhattan. He lives in New York City.
Sale price: $20.97
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Extreme Cuisine
Sit down for a meal with the locals on six continents-what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! From the foreword by Anthony Bourdain: 'I could not have written A Cook's Tour without this book. There is so much I would have missed. And experience has shown me that no matter how frightening a dish may look on the page, in front of you, on the table, with a proud host watching your first tasting-and the accompaniment of much local beverage, it's almost always worth the ride. For truly-how bad can it be? 'So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. Get away from your hotel dining room-and the tourist terror domes and range wild and free. Eat. Eat adventurously. Miss nothing. It's all here in these pages. Jerry Hopkins is the author of 27 books, and co-author of the bestselling biography of Jim Morrison, No One Here Gets Out Alive, which was No. 1 on the New York Times bestseller list in 1980 and has more than 2 million copies in print. He has a Thai family and divides his time between Bangkok and a small village in Surin in Northeast Thailand. Anthony Bourdain is the host of A Cook's Tour on the Food Network and the executive chef at the brasserie Les Halles in New York. His books include A Cook's Tour and the best-selling Kitchen Confidential.
Sale price: $15.36
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ANTHONY BOURDAIN : COLL 3 DVD -NEW
Current price/bid: $21.89 - See it at eBay!
Category: DVDs & Movies > DVD, HD DVD & Blu-ray
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ANTHONY BOURDAIN: NO RESERVATIONS COLLECTION 1 DVD NEW
Current price/bid: $19.52 - See it at eBay!
Category: DVDs & Movies > DVD, HD DVD & Blu-ray
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Anthony Bourdain: No Reservations 4-DVD Set NEW
Current price/bid: $20.01 - See it at eBay!
Category: DVDs & Movies > DVD, HD DVD & Blu-ray
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Kitchen Confidential by Anthony Bourdain 1st Ed
Current price/bid: $9.99 - See it at eBay!
Category: Books > Nonfiction Books
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The Nasty Bits by Anthony Bourdain (2006)
Current price/bid: $3.45 - See it at eBay!
Category: Books > Nonfiction Books
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Gone Bamboo by Anthony Bourdain (1997)
Current price/bid: $7.94 - See it at eBay!
Category: Books > Fiction Books
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Gone Bamboo : A Novel
Gone Bamboo,/i> pits Henry, a CIA-trained assassin, and Frances, his hard-nosed, hard-bodied wife against two governments and a cross-dressing mafioso. Henry and Frances have gone bamboo-living an idyllic, retired life in the Caribbean-but when Donnie, a powerful capo relocated by the Federal Witness Protection Program, inadvertently jeopardizes their plan, all hell breaks loose. Despite the fact that Henry once tried to kill Donnie, the two join forces against the transvestite mob boss looking to ace Donnie. But things aren't going to be so easy... Written in Anthony Bourdain's signature style-raucous, funny, a bit vicious, and always fun- Gone Bamboo is a feast of murder, hitmen, and the hitwomen they love. Reminiscent of Dashiell Hammet's Nick and Nora, Bourdain's Henry and Frances are a tough-talking, unlikely couple that will win you over-if they don't kill you first.
Sale price: $11.96
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Decoding Ferran Adria, DVD
An exciting film about the leader of the Spanish culinary revolution hosted by the bestselling author of Kitchen Confidential. Anthony Bourdain visits the research laboratory of Ferran Adria -- chef/owner of the famed El Bulli. The restaurant is closed six months of the year so that Adria and his chefs may work on new concepts. Bourdain tracks Ferran’s process from lab to exquisite meals.
Sale price: $19.76
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Don't Try This at Home,
A hilarious and heartening collection of kitchen catastrophes. In this raucous new anthology, thirty of the world’s greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, and featuring never-before-seen recipes from each contributor, Don't Try This At Home is a must-have for anyone who loves food--or the men and women who masterfully prepare it. Including stories by José Andrés, Mario Batali, Rick Bayless, Daniel Boulud, Anthony Bourdain, Jimmy Bradley, Terrance Brennan, Scott Bryan, Tamasin Day Lewis, Wylie Dufresne, Todd English, Gabrielle Hamilton, Fergus Henderson, Michael Lomonaco, Pino Luongo, Alfred Portale, Eric Ripert, Marcus Samuelsson, and more...
Sale price: $14.97
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The Nasty Bits
Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction—and including new, never-before-published material—The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Sale price: $14.97
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How I Learned to Cook
In this spectacular sequel to Don’t Try This at Home, forty of the world’s greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, these essays cover everything from early adversity to unexpected, seminal triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all levels of abilities, and includes stories by culinary giants such as Dan Barber, Mario Batali, Daniel Boulud, Anthony Bourdain, Gabrielle Hamilton, Fergus Henderson, Paul Kahan, Pino Luongo, Michel Richard, Norman Van Aken, and more.
Sale price: $15.71
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Kitchen Confidential
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths, in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it.
Sale price: $17.46
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Kitchen Confidential
Re-release! Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths, in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it.
Sale price: $10.46
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Bone in the Throat : A Novel
A wildly funny, irreverent tale of murder, mayhem, and the mob. When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side, and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime. In the vein of Prizzi's Honor , Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.
Sale price: $11.96
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Molto Italiano
2006 James Beard Award Winner! International Category! Mario Batali is a madman/hero. Is there nothing he's not good at? Great chef, successful restaurateur, an author, an intellectual, host of a ridiculously informative and much-too-good-for-television TV show, afficianado of fine rock and roll and a man of Falstaffian appetites. ---Anthony Bourdain Easy to use and simple to read, some of these recipes are from the eight years of Molto Mario TV programs, including Mediterranean Mario, Mario Eats Italy, and the all-new Ciao America with Mario Batali. Batali's distinctive voice provides a historical and cultural perspective with a humorous bent to demystify even elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre-production and countdown schedules of holiday meals. Informative head notes include the provenance of the recipes and the odd historical fact. Molto Italiano features soups, antipasti (many vegetarian or vegetable based), pasta dishes representing many of the 21 regions of Italy, fish, shellfish, chicken, pork and lamb dishes, each of which can be served as a light meal. With a section on desserts and a foundation of basic formation recipes, this book is the only Italian cookbook needed on the home cook's shelf.
Sale price: $20.97
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Slice of Life
New in Paper! A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom--like Julia Child, Marcella Hazan, and Anthony Bourdain--are well known for their alimentary musings, while others, like Roland Barthes, Umberto Eco, and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs. Organized into chapters that address descriptions of actual meals, autobiographical memories, the cultural spectacle of eating, the concept of want, the celebration of good food, and the philosophical, spiritual, ethical aspect of food, author Bonnie Marranca has cooked up a tempting meal of writings that reflect on how the consumption of food—or the lack of it—takes on larger social significance. Charles Simic eulogizes tomatoes and questions bioengineering, Wole Soyinka delves into the nature of fasting, Umberto Eco declaims on in-flight dining, and Emily Prager reminisces, in an original essay, about Swedish food and the rejuvenating possibilities of a trip to Ikea--among others. Garnishing the feast are Marranca's tantalizing introduction and Betty Fussell's meditation on the essential connection between food, existence, and the putting of pen to paper. A Slice of Life is a banquet that readers will savor through its many courses.
Sale price: $11.96
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