The Balthazar Cookbook by Keith Mcnally

The Balthazar Cookbook by 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 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 Julie O'Hara Mystery Series, which includes Castle Cay, Swan Song, Mystral Murder, and Topaz' Trap, is written by Lee Hanson, a Boston native and Florida transplant. Her books, which star Julie O'Hara, a body language expert, have been dubbed the answer to a mystery addict's prayer, a statement that makes the author laugh... and she continues to write

SKU	Unavailable
ISBN 13	9781400046355
ISBN 10	1400046351
Title	The Balthazar Cookbook
Author	Keith Mcnally
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2003-10-28
Number of pages	272
Prizes	Winner of IACP Crystal Whisk Award (Design) 2004, Short-listed for James Beard Foundation Book Awards (General/Professional) 2004, Short-listed for IACP Crystal Whisk Award (First Book) 2004, Short-listed for IACP Crystal Whisk Award (Chefs/Restaurants) 2004
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.