Daube provencale from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • herb bouquet
  • carrots
  • celery
  • lamb shoulder
  • oranges
  • parsley
  • tomato paste
  • bacon
  • potatoes
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on November 02, 2016

    Made with lamb neck and homecured pork belly for the bacon. This is wonderful! https://forums.egullet.org/topic/53228-les-halles-cookbook-by-anthony-bourdain/?do=findComment&comment=2079375

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