- Keith McNally, Riad Nasr, Lee Hanson
Once one of the hottest restaurants in NYC and now one of its classics, Keith McNally's Balthazar is a favorite for many of us who have lived or spent time in Manhattan. The cookbook does not disappoint.
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.
- 7.7" x .95" x 10.27"
- 272 pages