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Anthony Bourdain was executive chef at Les Halles brasserie on Park Avenue South in New York, and this is the food he cooked there. Classic French bistro cooking in its robust form: onion soup, entrecôte with chips, cassoulet and black pudding. Food that does not need explaining, only doing properly.
You read Kitchen Confidential once. This one stays in the kitchen and gets stained, and the recipes work because they come from a restaurant that served them every night for years.
The voice is unmistakably his. He bullies the reader, barks orders and cracks jokes throughout, and this was written before television turned him into a global figure. It is probably the one of his books that will last the longest, precisely because it is not about him.
Format: Hardback
Number of pages: 304
Language: English
First published: 2004, this edition 2025
