The Balthazar Cookbook

by Keith McNally, Riad Nasr, Lee Hanson

Elegant, unpretentious and timeless, with receipes that quite literally lift the lid on classic French brasserie cooking.

Genres: Cookbooks, Cooking, Food, France

260 pages, Hardcover

First published January 1, 2003

Reviews

[karen · Rating 5 out of 5]

foodporn!

[Gr(Ace) · Rating 4 out of 5]

Delicious French recipes. Time consuming, so you’ll want to give yourself around 2 hours for many of the dishes.

[Sir · Rating 5 out of 5]

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!

[Robin · Rating 5 out of 5]

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.

[Susie · Rating 4 out of 5]

Beautiful pictures and excellent layout. Unfortunately the recipes are time-consuming and difficult. Definitely not for the novice book.

[Dale Hilliard · Rating 5 out of 5]

One of the best cookbooks ever written. Up there with Bourdain and Whittingstall.

[Joji Grace · Rating 4 out of 5]

Simple French cuisine. Oohh lala!