The Balthazar Cookbook [Hardcover]

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 Cookbookcaptures 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. The first thing I do whenever I plan a visit to New York is make a reservation at Balthazar; this is quite the best room in Manhattan.
—Nigella Lawson

I went for breakfast; I stayed till supper.
—Bono 

The brandade. The bouillabaisse. The frites. These are a few of the things I would want to cook every week from Balthazar, were it not infinitely more cheerful to eat them on site.
—Joan Didion

Keith McNally and his exceptional team have managed to consistently satisfy every American's dream of spending an evening or lunch or even breakfast somewhere in Paris without ever leaving the U.S.A.
—Martha Stewart

From the first moment, Balthazar felt like a place that had been part of the New York landscape for a hundred years.
—Anna Wintour

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