Anthony Bourdain, like The Rolling Stones, created a movement not a following

Marco Pierre White

No one in our industry is remembered quite like Anthony Bourdain. Years after his passing, his voice still cuts through the noise - raw, direct and soulful. Les Halles holds all of that. It's visceral and beautiful. Funny and true! Reading it is like sitting with an old friend who tells you what you need...with love, grit and no pretension.

René Redzepi

Anthony Bourdain is an inspiration to generations about how to run restaurant for your customers, not the ego of the chef. A generous chef and generous person, still missed by all.

Angela Hartnett

Anthony Bourdain and Les Halles was a ground-breaking chef, human and restaurant. His gritty and real viewpoint, expressed in the most emotional way, was also delivered through food in his iconic restaurant. Very often, the term legend gets bounded about and used without the backup. In this case, both the man and his restaurant are legendary, and helped change, establish and reinforce what an incredible work kitchens are.

Tom Kerridge

This should be everyone's go-to cookbook for French bistro cooking. Honest, direct, brash and joyous dishes distilled to their essence, by our generation's greatest proponent of kitchens and cooking - in his signature honest, direct, brash and joyous words.

Jacob Kenedy

The Les Halles Cookbook has been such an important fixture in time. When first you discover Bourdain, you ache to try his food, but alas, New York City was a bit far. Onwards was an import to the first edition of this book. It's everything you want from an American gastronome, taking on the French classics. It's technical, while a little sleazy. It's written by a chef who actually enjoys eating his food. To this day I use his tartare recipe professionally and will pick it up to remind me what kind of cookery writer I want to be. It's at the front of all my books and I believe it to be my secret weapon.

Gizzi Erskine