Les Halles Cookbook. by BOURDAIN, Anthony - 2004: Strategies, Recipes, and Techniques of Classic Bistro Cooking. With José de Meirelles & Philippe Lajaunie. Photographs by Robert DiScalfani.

New York: Bloomsbury,, 2004. First edition, first printing, inscribed by the author on the title page, "To Michael. Where were [underlined] you?", and with an original drawing of a kitchen knife. Bourdain was the executive chef at New York City restaurant Les Halles from 1998 and remained the "chef-at-large" until its closure in 2016. "This is not a cookbook", he states in his introduction. "It will not teach you how to cook. The recipes, for the most part, are old standards, versions of which you can find in scores of other books. What's different about this volume is that the recipes are from Les Halles... which is to say that they are the official recipes from the best goddamn brasserie/bistro in the country" (p. 10). Octavo. Original red boards, spine lettered in black, front cover illustrated with Bourdain's chef-skull and knife logo in black, photographic endpapers. With dust jacket. With colour photographs throughout. Small mark to foot of front jacket flap verso, jacket price with very faint sticker residue: a fine copy in like jacket.