Description
| Author/Contributor(s): | McNally, Keith; Nasr, Riad; Hanson, Lee; Hughes, Robert |
| Publisher: | Clarkson Potter |
| Date: | 10/28/2003 |
| Binding: | Hardcover |
| Condition: | NEW |
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazarin 1997, it immediately became one of the hottest restaurants in the country. Famousfor its star-studded clientele, a beautiful room in the chic SoHo neighborhood, andsuperbly executed food, Balthazar has been embraced by New Yorkers and visitors alikefor its perfect evocation of a French brasserie.
The Balthazar Cookbook capturesthat energy, that style, and that cuisine, with recipes for the most-loved and most-accessibleFrench dishes: seafood ranging from the ultra-simple Moules à la Marinière to moreambitious 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 theperfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûléeand Chocolate Pot de Crème. This is the best of French cooking, from one of the best-lovedFrench restaurants in the country.
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