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Clarkson Potter
November 2003
On Sale: October 28, 2003
272 pages
ISBN: 1400046351
EAN: 9781400046355
Hardcover
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Cookbooks
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.
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