Anthony Bourdain s Les Halles Cookbook

Anthony Bourdain s Les Halles Cookbook Author Anthony Bourdain
ISBN-10 9781582341804
Release 2004-10-15
Pages 304
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Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart.



Bistro Cooking

Bistro Cooking Author Patricia Wells
ISBN-10
Release 2017-08-08
Pages 320
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Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.



Appetites

Appetites Author Anthony Bourdain
ISBN-10 9780062409966
Release 2016-10-25
Pages 304
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Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.



Gone Bamboo

Gone Bamboo Author Anthony Bourdain
ISBN-10 9781847676122
Release 2010-08-31
Pages 304
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Welcome to the retirement home of Henry and Frances, ex-New Yorkers and professional assassins. A luxury hotel suite in an idyllic, tequila-drenched Caribbean hideaway. It's supposed to be all cocktails and sex on the beach. But when a job icing a Mafioso godfather goes awry, trouble hits paradise . . . in the form of a cross-dressing capo, a debauched Irish hard man and a slew of incompetent but vicious US marshals.



A Cook s Tour

A Cook s Tour Author Anthony Bourdain
ISBN-10 9781608195176
Release 2010-09-17
Pages 308
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Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.



Bobby Gold

Bobby Gold Author Anthony Bourdain
ISBN-10 9781847676641
Release 2010-08-31
Pages 126
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Ten slices from the life of Bobby Gold; by night, the security chief of a mobbed-up New York City nightclub, by day, a reluctant bonebreaker and enforcer for Eddie Fish - his old college roommate, and best friend. Emerging from the "gladiator school" environment of an upstate prison with an imposing physique and a reputation for skilled brutality, Bobby's a lonely, guilt-ridden child inside a hulking body. He views the grim work of coercion, assault and even murder as jobs to be done with a craftsman's work ethic and with a minimum of force. However, the technician's pride in a job done well is failing him, his friend and protector Eddie is getting flakier and flakier and worst of all, he's falling in love with Nicole, a reckless and self-destructive female line-cook who"s been around the block a few times. Following on from his two superb novels, Bone in the Throat and Gone Bamboo, Anthony Bourdain has produced another stunning book of crime fiction.



Medium Raw

Medium Raw Author Anthony Bourdain
ISBN-10 9781408809143
Release 2010-06-07
Pages 304
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Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.



Bistro Cooking at Home

Bistro Cooking at Home Author Gordon Hamersley
ISBN-10 0767912764
Release 2003
Pages 334
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The chef-owner of Boston's Hamersley's Bistro brings the experience of the French bistro into the home with a collection of satisfying, sophisticated, and simple dishes à la française, with such selections as Creamy Bistro Potato and Leek Gratin, New England Bouillabaisse, Crème Brûlée, and a Chocolate Truffle Cake.



Creole Gumbo and All That Jazz

Creole Gumbo and All That Jazz Author Howard Mitcham
ISBN-10 1455603120
Release 2013-01
Pages 288
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Creole Gumbo and All That Jazz has been writing in one form or another for most of life. You can find so many inspiration from Creole Gumbo and All That Jazz also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Creole Gumbo and All That Jazz book for free.



Bone In The Throat

Bone In The Throat Author Anthony Bourdain
ISBN-10 9781847676177
Release 2010-08-31
Pages 332
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All is not well at the Dreadnought Grill . . . the chef has a smack habit, the owner has been set up by the FBI and in the midst of this, the sous-chef Tommy is just trying to do his job. As depraved as it is hilarious, Anthony Bourdain's first novel is street smart and spiced with drugged-up savvy, foul-mouthed feds and salty mob speak. With a cast of unforgettables like the hitman who covers himself in clingfilm to avoid leaving fingerprints and a plot with more twists than a plate of spaghetti, Bone in the Throat rocks through the streets of Manhattan at a blistering pace.



Mammissima

Mammissima Author Elisabetta Minervini
ISBN-10 9781408855577
Release 2016-05-05
Pages 256
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Bordering iridescent seas, Puglia sits at the heel of Italy's 'boot'. It is a region where the food is light, nutritious and rustic, and firmly centred around family life. Born in this captivating place, Elisabetta Minervini has brought the vitality of Puglian cooking to her home in London, where she has tried and tested the best traditional recipes for children and adults alike. These include orecchiette ('little-ear' pasta) with broccoli, stuffed peppers, octopus salad and the ultimate homemade pizza ? as well as a host of delicious sweet treats. Perfect for busy mammas, it's a way of cooking that suits the modern lifestyle, with dishes that can be prepared quickly and easily using inexpensive, healthy ingredients. This lively introduction to all that Puglian family cooking has to offer will bring la dolce vita into your own kitchen!



Graze

Graze Author Suzanne Lenzer
ISBN-10 9781623367541
Release 2017-07-11
Pages 240
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Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It's about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating--and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset--to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn't have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.



The Nasty Bits

The Nasty Bits Author Anthony Bourdain
ISBN-10 9781408820773
Release 2010-12-15
Pages 304
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For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain 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. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. .



Le Bernardin Cookbook

Le Bernardin Cookbook Author Eric Ripert
ISBN-10 9780553419122
Release 2014-06-25
Pages 384
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Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.



Get Jiro

Get Jiro Author Anthony Bourdain
ISBN-10 060631766X
Release 2013-05-07
Pages 160
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With the chefs of Los Angeles ruling the town like crime lords, sushi chef Jiro, a chef known for decapitating patrons who dare request a California roll, is sought after by both the "Internationalists" and the "Vertical farm" families.



Absolutely Chocolate

Absolutely Chocolate Author Martha Holmberg
ISBN-10 9781600851339
Release 2009
Pages 298
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House framing can be an intimidating challenge. Thousands of pieces of wood must be cut to precise dimensions, according to a set of plans. Accurate and safe assembly is critical as the house must support the weight of building materials, equipment, appliances and people - there's simply no room for error. And yet, this comprehensive, accessible and highly visual book walks readers through this complicated process with ease. It's all here, from using the right tools and framing a first-floor deck; to building stairs, roofs and dormers; and installing exterior trim. Former Fine Homebuilding editor and builder Roe Osborn doesn't leave out the hard parts; he simply makes them understandable.



The Provincetown Seafood Cookbook

The Provincetown Seafood Cookbook Author Howard Mitcham
ISBN-10 0486802930
Release 2016-09-21
Pages 288
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Acclaimed by chef Anthony Bourdain as "a witty, informative ode to local seafood, sprinkled with anecdotes," this illustrated cookbook combines mouthwatering recipes with fascinating glimpses of history and folklore. Provincetown's best-known chef recounts the development of the town's fishing fleet and offers dozens of Portuguese- and Creole-influenced recipes for Cape Cod seafood favorites.