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The Balthazar Cookbook
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 à la Marinière 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 Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
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 à la Marinière 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 Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
272 pages, Hardcover
First published January 1, 2003
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Displaying 1 - 7 of 7 reviews
January 26, 2008
foodporn!
August 22, 2021
Delicious French recipes. Time consuming, so you’ll want to give yourself around 2 hours for many of the dishes.
March 8, 2011
A beautiful hardbound book with sumptuous photos of food from Balthazar's restaurant. These are classical dishes you could find at any good steak house and pub. Easily recreated (save for a few that use porkbelly or require extra prep time)...try the steak frites or pork stuffed with prunes!
November 9, 2007
This is one of the prettiest, classiest cookbooks I've ever worked with. Also, the Introductory Remarks read like a selection from Best Food Writing Ever.
April 10, 2008
Beautiful pictures and excellent layout. Unfortunately the recipes are time-consuming and difficult. Definitely not for the novice book.
July 29, 2010
One of the best cookbooks ever written. Up there with Bourdain and Whittingstall.
January 26, 2013
Simple French cuisine. Oohh lala!
Displaying 1 - 7 of 7 reviews