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Tom & Tony | Working through Anthony Bourdain's Les Halles Cookbook

Working through Anthony Bourdain's Les Halles Cookbook

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Tom & Tony | Working through Anthony Bourdain's Les Halles Cookbook | tomandtony.com Reviews
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Working through Anthony Bourdain&#039;s Les Halles Cookbook
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2 tom explains
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8 heat
9 kirsch
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Tom & Tony | Working through Anthony Bourdain's Les Halles Cookbook | tomandtony.com Reviews

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Working through Anthony Bourdain&#039;s Les Halles Cookbook

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1

rôti de porc au lait and christmas clafoutis | Tom & Tony

http://tomandtony.com/2013/01/05/roti-de-porc-au-lait-and-christmas-clafoutis

Working through Anthony Bourdain's Les Halles Cookbook. Rôti de porc au lait and christmas clafoutis. Anna had told me how she’d always wanted to make Elizabeth David’s ‘Maiale al Latte’ published in 1954 and found in the ‘best of’ collection. South Wind through the Kitchen. For the pork we let Anthony and Elizabeth go wild in the kitchen together. Undoubtedly she’ll have her own clafoutis recipe too but there was no need to further exacerbate the already noticeable tension between the two. We then moved...

2

Tom explains | Tom & Tony

http://tomandtony.com/about

Working through Anthony Bourdain's Les Halles Cookbook. Documenting my way through Les Halles Cookbook, at my own pace. To clarify, I identify with Julie and the calming nature of cooking after a day or a week of solving other peoples problems. Or, to quote Anthony himself “.working at one’s own pace, one attains a relaxing, almost Zen-like state of calm. From chaos, one slowly but surely creates order.”. Also, the nature of a blog nudges one to regularly update. to keep going.

3

fennel and tomato soup | Tom & Tony

http://tomandtony.com/2012/12/05/fennel-and-tomato-soup

Working through Anthony Bourdain's Les Halles Cookbook. Fennel and tomato soup. As with most of these culinary adventures, l’m coming to these flavours and ideas for the first time in the act of putting them together. Here I made the assumption that the title listed two ingredients and therefore these would be the defining characteristics. The title could well be renamed to include the words purée and potato. Comments feed for this article. Leave a Reply Cancel reply. Enter your comment here. You are com...

4

kirsch | Tom & Tony

http://tomandtony.com/2012/11/29/kirsch

Working through Anthony Bourdain's Les Halles Cookbook. I’m a bit behind. There’s a fennel and tomato soup to be posted, but next on the cards is clafoutis. I got my hands on some Kirsch, cracked it open and had a sip. Yikes. It smells like tequilla, and tastes like, well. I guess it vaguely tastes like cherries, but mostly like a strong white spirit. Comments feed for this article. Strikes me the alcohol is beginning to get more interesting than the other ingredients? Leave a Reply Cancel reply.

5

moules à la basquaise | Tom & Tony

http://tomandtony.com/2013/03/13/moules-a-la-basquaise

Working through Anthony Bourdain's Les Halles Cookbook. Moules à la basquaise. Dear northern hemisphere readers,. It has rained here once in the last 8 weeks – in a place where it usually rains twice daily. It has been a time to go camping up north, surf every day, read Gabrielle Hamilton’s Blood Bones and Butter, and to learn to appreciate Campari and Soda. Not so much a time for indoors and cooking. Comments feed for this article. Leave a Reply Cancel reply. Enter your comment here.

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