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
Br?lée and Chocolate Pot de Crème. This is the best of French
cooking, from one of the best-loved French restaurants in the
country.