About this item
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 Marinire 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 Crme Brle and Chocolate Pot de Crme. This is the best of French cooking, from one of the best-loved French restaurants in the country.
|Publisher:||Crown Publishing Group|
|Publish Date:||Oct 28, 2003|
|Number of Pages:||272|
|Shipping Weight (in pounds):||2.6|
|Product in Inches (L x W x H):||10.3 x 7.7 x 0.9|
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