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The Balthazar Cookbook, by Keith McNally
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From Publishers Weekly
Whether or not readers are familiar with Balthazar, Manhattan's booming, six-year-old brasserie, they're in for a delight. The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin (use Swiss GruyŠre, Emmentaler or Comt‚); frying french fries (fry them once to cook them thoroughly, then again to crisp the exterior); burnishing sugar atop a creme br–lee (it should "crack like thin ice"); and more. Art critic Hughes paints a brilliant portrait of Balthazar in his foreword, marveling at the unbelievable quantity of ingredients Balthazar tears through (40 pounds of mushrooms a day; 30 pounds of garlic a week) and the staff's ability to hide the kitchen's pressure cooker-like atmosphere from diners: "out on the floor it's all politeness, smiles, and yes-sir-no-sir, while backstage it's Jesus, where is it, get that fucking stuff over here, and where's the goddamn morels?" Home chefs need not be so stressed, as the authors (McNally owns the place; Nasr and Hanson are chefs) present clear and simple recipes for such classics as Salade Nicoise, Steak Tartare, Bouillabaisse, Coq au Vin, Duck Confit, Cassoulet and Steak Frites. Injecting a touch of humor (Frisee aux Lardons, normally a meal unto itself, could make a first course "for those who believe strongly in bacon fat"), the authors explain techniques, such as shucking oysters and cleaning leeks, and more obscure ingredients, such as Japanese bread crumbs and fines herbes. Like its food, Balthazar's cookbook is uncomplicated, elegant and timeless. 100 color, 40 b&w photos. Copyright 2003 Reed Business Information, Inc.
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Review
"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"The talent and spirit of chefs Lee Hanson and Riad Nasr are at the heart of this wonderful transported brasserie, which happens to be my favorite downtown restaurant."—Daniel Boulud"The enchanting atmosphere of Balthazar combined with the rightness of the food and service together create an extraordinary restaurant."—Alice Waters "If Balthazar did not exist, it would be necessary to invent it."—Salman Rushdie"Keith McNally is an old friend of mine and even I'm not treated that well."—Lorne Michaels
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Product details
Hardcover: 272 pages
Publisher: Clarkson Potter; 1st Edition edition (October 28, 2003)
Language: English
ISBN-10: 9781400046355
ISBN-13: 978-1400046355
ASIN: 1400046351
Product Dimensions:
7.7 x 0.9 x 10.2 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
43 customer reviews
Amazon Best Sellers Rank:
#192,275 in Books (See Top 100 in Books)
I have owned this book for about three months and have made a dozen recipes from the book, with all coming out extremely well. The book is well writtten, with clear consise instructions and almost each recipe comes with a flattering picture of said recipe. The ingredients needed for the dishes while some are expensive, you should have no problem finding them in a well stocked grocery store. The book is challenging and perhaps not the best choice for a new chef, but for ones with a little more seasoning I think you will be pleased by the offerings contain within.Happy cooking.
This cookbook is so fine you immediately want to head for the kitchen which I did and tried the roast chicken recipe and was delighted. The recipes are both thorough and often amusing ( rare in this genre) and the book itself is a gorgeous design with realistic and seductive food photography. The Robert Hughes introduction is a bit much, but hey, Hughes has a lifetime free lunch at Balthazar brasserie which he has patronized for forty years.- Kate Kline May
If you haven't been to Balthazar's Restaurant in NYC you might feel left out of one of the best culinary experiences ever...unless you get their cookbook for yourself. The easy to read/make recipes will "transport" you to Balthazar's...especially the polenta - buy this book for that recipe alone! You might not be able to people watch or take in all the ambiance that Balthazar's has to offer, but you will be able to taste their food at your own table - not a bad trade.
So far the best french cookbook I like. Well written and well illustrated.
At first I saw this book in Williams Sonoma but by the time I wanted to purchase it went out of sale, now I found it in Amazon so I did not loose any time and purchased it, great book for cooking, I frequent this restaurant on Spring Street in Soho, NYC, and I learned that they open one Balthazar restaurant in London. The book is great to cook simple food to impress your friends as great chef!
A Must for French Food Lovers. And the Restaurant is Wonderful too.
Very tasty.
nothing innovative in this cookbook. I bought it as a present for a cook intensive friend, and she told me it was "OK". I reviewed it and agreed with her.
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