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• by:
• McNally, Keith; Nasr, Riad; Hanson, Lee

2004 IACP Award Winner for Design Award

2004 IACP Award Nominee for First Book: Julia Child Award

Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country. The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook.

Started by Keith McNally in 1997, Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the comfort foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than 100 recipes fro its signature dishes.

The recipes, meticulously translated for the home cook by McNally and Balthazar's chefs de cuisine, range from such mouth-watering starters as Onion Soup Gratinee and Goat Cheese Tart to Moules a la Mariniere, Bouillabaisse, and other seafood classics, as well as hearty dishes like Steak au Poivre and Cassoulet. Advice on techniques and suggested accompaniments, plus delightful insider tidbits, round out an extraordinary look at the secrets behind Balthazar's amazing success.