Anthony Bourdain's Les Halles Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking
New York: Bloomsbury, 2004. Photographs by Robert DiScalfani. First US edition, first printing. Publisher's maroon boards stamped in black, in dust jacket ($34.95). 304pp. 9.5" x 7.25" A touch of rolling to tips, else fine in near fine dust jacket with faint sticker shadow front panel, in mylar cover. Item #242712
FROM NEW YORK'S BISTRO KING
Anthony Bourdain's Les Halles Cookbook is not only a masterclass in classic French brasserie food, but an intimate look into what made Bourdain one of the defining culinary voices of his generation. Published before his rise to international television fame, it captures Bourdain at his core: the chef whose wit, irreverence, and uncompromising passion first earned him a devoted following. Packed with 110 recipes from his time at Les Halles, this iconic cookbook brings Bourdain's audacious, humorous, and charming personality leaping into our kitchens.
Presented here is a wonderful first US edition, boldly signed by Bourdain on the title page.
Price: $1,250.00