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Anthony Bourdain's Les Halles Cookbook: Classic Bistro Cooking

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Notă GoodReads:
en Limba Engleză Paperback – 04 Sep 2006
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook.
It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to crème brûlée, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen.
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Specificații

ISBN-13: 9780747580126
ISBN-10: 074758012X
Pagini: 304
Ilustrații: Illustrations (chiefly col.)
Dimensiuni: 178 x 234 x 31 mm
Greutate: 0.93 kg
Ediția: New ed
Editura: Bloomsbury Publishing
Colecția Bloomsbury Paperbacks
Locul publicării: London, United Kingdom

Caracteristici

Kitchen Confidential has sold 300,000 copies and A Cook's Tour has sold over 100,000 copies

Notă biografică

Anthony Bourdain is the author of the bestselling Kitchen Confidential, Typhoid Mary, and A Cook's Tour, which was turned into a successful series by the same name for the Food Network. His fiction includes The Bobby Gold Stories, Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York City.

Recenzii

'In a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors ... the guy is hysterical'
'Bawdy, bolshie, and bursting with energy, celebrity chef Bourdain throws open the doors of every kitchen he's ever worked in to leave the reader peering nervously in through clouds of steam'
'How very different from our own dear Delia'
'Voracious, visceral, obsessed and orally fixated, Bourdain writes like a sardonic, articulate demon. He talks like a blend of Scorsese and Tarantino and dishes the dirt on the restaurant trade with scurrilous flair'