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The Balthazar Cookbook

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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 Fr 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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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 Fr 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.

30 review for The Balthazar Cookbook

  1. 5 out of 5

    karen

    foodporn!

  2. 5 out of 5

    Sir

    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! 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!

  3. 4 out of 5

    Robin

    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. 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.

  4. 5 out of 5

    Susie

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

  5. 5 out of 5

    Joji Grace

    Simple French cuisine. Oohh lala!

  6. 4 out of 5

    Dale Hilliard

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

  7. 4 out of 5

    Alex Gilvarry

  8. 5 out of 5

    jo lenardi

  9. 4 out of 5

    Gabriela Sampaio

  10. 4 out of 5

    Enrique Saad

  11. 5 out of 5

    Kathleen Kosiec

  12. 5 out of 5

    Tracey Cartmel

  13. 5 out of 5

    Eric Hillerns

  14. 4 out of 5

    Mary O'Bryant

  15. 4 out of 5

    Varda

  16. 4 out of 5

    Michael

  17. 5 out of 5

    Marc Hébert

  18. 5 out of 5

    Allan Graham

  19. 4 out of 5

    DAMIAN MCELROY

  20. 5 out of 5

    Terri

  21. 4 out of 5

    Elizabeth

  22. 5 out of 5

    Jason Patrick

  23. 5 out of 5

    MR MP STEEPLES

  24. 5 out of 5

    Rachel

  25. 4 out of 5

    Lisa Golomb

  26. 5 out of 5

    Alexis

  27. 5 out of 5

    Jessica Anderson

  28. 4 out of 5

    David Cross

  29. 5 out of 5

    Ross

  30. 4 out of 5

    ENRIQUE BERCOWSKI

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