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 Balthazar Cookbook

Cookbooks, Food & Wine

McNally, Keith

Nasr, Riad

Hanson, Lee

Cooking by Ingredient

Clarkson/Potter

See the best price to sell, buy, or rent books by Nasr, Riad. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Nasr, Riad

See the best price to sell, buy, or rent books by Nasr, Riad. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Balthazar Cookbook