The Balthazar cookbook - Keith McNally

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.