When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.

The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules la Marini re to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Cr me Br l e and Chocolate Pot de Cr me. This is the best of French cooking, from one of the best-loved French restaurants in the country.

Binding Type: Hardcover
Publisher: Clarkson Potter Publishers
Published: 10/28/2003
ISBN: 9781400046355
Pages: 272
Weight: 2.62lbs
Size: 10.26h x 7.72w x 0.97d
Award: IACP Crystal Whisk Award - Nominee
Award: IACP Crystal Whisk Award - Nominee
Award: James Beard Foundation Book Awards - Nominee
Award: IACP Crystal Whisk Award - Winner

Review Citations: Publishers Weekly 09/01/2003 pg. 82
Library Journal 09/15/2003 pg. 84
People Weekly 11/10/2003 pg. 66