Summary: Chef Anthony Bourdain, of "Kitchen Confidential" fame, has compiled a cookbook of classic French bistro recipes. It is called "Les Halles Cookbook", Les Halles being the New York brasserie where Bourdain was once their executive chef. In the interview, he extols the simplicity of true bistro cuisine; stresses the importance of using a good stock when cooking and admits that the relevance of haute cuisine is fading. (Originally aired December 2005).
