Anthony Bourdain had a self-professed affinity for the everyman. As the longtime executive chef of Brasserie Les Halles in New York, he had an interest in making the rarefied world of French cooking and technique more approachable to the masses. “Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking” was his attempt to do just that. He spoke with Evan Kleiman about the book in 2004.
KCRW
