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005 | 20221101193945.0 | ||
008 | 040708s2004 nyua b 001 0 eng d | ||
010 | _a 2004002399 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a158234180X _qhc |
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020 |
_a9781582341804 _qhc |
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035 | _a(ATU)b10991724 | ||
035 | _a(DLC) 2004002399 | ||
035 | _a(OCoLC)54372879 | ||
040 |
_aDLC _beng _erda _dATU |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX719 _b.B736 2004 |
082 | 0 | 0 |
_a641.5944 _222 |
100 | 1 |
_aBourdain, Anthony, _eauthor. _91024822 |
|
245 | 1 | 0 |
_aAnthony Bourdain's Les Halles cookbook : _bstrategies, recipes, and techniques of classic bistro cooking / _cAnthony Bourdain, José de Meirelles & Philippe Lajaunie ; photographs by Robert DiScalfani. |
246 | 3 | 0 | _aLes Halles cookbook |
264 | 1 |
_aNew York : _bBloomsbury, _c[2004] |
|
264 | 4 | _c©2004 | |
300 |
_a304 pages : _billustrations (some colour) ; _c25 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_tIntroduction -- _tLes Halles: What the Hell Is It? -- _tGeneral Principles -- _tScoring the Good Stuff -- _tThe Knife -- _tStock: The Source -- _tSoups -- _tSalads -- _tAppetizers -- _tFish & Shellfish -- _tBeef -- _tVeal & Lamb -- _tPig -- _tPoultry & Game -- _tThe Big Classics -- _tBlood & Guts -- _tPotatoes -- _tMiscellaneous Meez & Other Useful Recipes -- _tDesserts -- _tGlossary -- _tSuppliers -- _tFurther Reading -- _tAcknowledgments -- _tIndex. |
520 | _a"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 aux 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."--Publisher description. | ||
588 | _aMachine converted from AACR2 source record. | ||
610 | 2 | 0 |
_aLes Halles (Restaurant) _9479433 |
650 | 0 |
_aCooking, French _9316066 |
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700 | 1 |
_aMeirelles, Jose de, _eauthor. _9263950 |
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700 | 1 |
_aLajaunie, Philippe, _eauthor. _91053325 |
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700 | 1 |
_aDiScalfani, Robert, _eillustrator. _91053326 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/hol058/2004002399.html |
907 |
_a.b10991724 _b18-05-21 _c27-10-15 |
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