Montgomery Curran

Les Halles Cookbook isn’t so much a narrative as it is a harangue delivered in what would become Bourdain’s trademark mix of insolence, irreverence, and profanity. One factor I most appreciated about Bourdain was that he could take pleasure in simple, uncomplicated meals — barbecue, burgers, and any “meat in tube kind,” as he would say — jus…[Read more]

Oh if only I had room for another cookbook. But even if you do not own the dehydrator essential to make your own garlic powder, there’s loads more here that’s shockingly straightforward to make and wonderfully versatile. One recipe, for example, explains how to make black garlic in a rice cooker. The author, California chef Jeremy Fox, has the…[Read more]