Welcome to our July books, ANTHONY BOURDAIN’S LES HALLES COOKBOOK: STRATEGIES, RECIPES, AND TECHNIQUES OF CLASSIC BISTRO COOKING, and APPETITES: A COOKBOOK.
To see how we got here, check out the…
And for the lowdown on COTM and all past books, the COTM Archive: https://www.chowhound.com/cookbook_of...
Please use this thread to discuss general info, menus, and questions about both books. Use the following threads for reports and discussions about specific recipes:
Soups through Apps; Potatoes through Desserts:
Misc. Meez & Other Useful Stuff, 246–264
Fish through Blood & Guts:
Fish & Shellfish, 99–116
Veal & Lamb, 138–163
Poultry & Game, 176–199
The Big Classics, 200–220
Blood & Guts, 221–233
Breakfast through Pasta:
Party 101, 97–116
Hamburger Rules, 117–120
Fish through Stocks, etc.:
Fish and Seafood, 145–154
Side Dishes, 235–256
Stocks, Sauces, and Dressings, 259–280
And if you’re interested in homemade shrubs or in bitters, and in cocktails using same, hop on over to our Summer COTM Cocktail Companion thread: https://www.chowhound.com/post/summer...
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