"You don’t collect and cook recipes, or compile dining experiences like a butterfly collector," taunts Anthony Bourdain in the introduction to his new book, Anthony Bourdain's Les Halles Cookbook. "You must enjoy what you’re doing. If there is any real sin in the culinary universe, it is the sin of snobbery. If you’re afraid of a little grease on your chin, of eating with your hands, are squeamish about bones, fish heads, guts, are ambivalent about garlic, are too precious with your food, then buy another cookbook."
With this new cookbook, due out in stores in October 2004, the swaggering chef, mystery writer, and historian provides a guide to making the classic bistro dishes served at Brasserie Les Halles, where he is executive chef. The book will include more than 100 recipes -- from roasted veal short ribs and steak frites to boeuf bourgignon -- infused with his irreverent, take-no-prisoners philosophy of cooking and dining. As Mr. Bourdain's official Web site warns: "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."
Anthony Bourdain's Les Halles Cookbook (Bloomsbury; $34.95) will be published in October 2004. Copies may be pre-ordered at amazon.com.