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The Balthazar Cookbook
by Keith McNally, Lee Hanson, Riad Nasr
ISBN-10: 1400046351
ISBN-13: 9781400046355
ISBN-13: 9781400046355
Region: France
Publisher: Clarkson Potter
Publication Date: October, 2003
Recipe Index
Publishers Information
About The Balthazar Cookbook
Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php
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.
Author Information
About Keith McNally
Author Web Link: http://www.balthazarny.com/
Keith McNally was born in London and moved to New York City in 1975, where he worked in a series of restaurants as a busboy, oyster-shucker, waiter, maitre d’ and then as manager of a downtown restaurant called One Fifth.
In 1980, McNally (along with his brother and former wife Lynn Wagner-knecht) opened his first restaurant, The Odeon, followed by Café Luxembourg (1983), and Nell’s (1986). Keith built Lucky Strike on Grand Street in 1989: Pravda, a Russian caviar and vodka bar in 1996: Bakthazar restaurant and Balthazar bakery in New Jersey. In 1999, he opened Pastis, followed by Schiller’s Liquor Bar in 2003, and Morandi in 2007. All of his restaurants are still operating.
In addition to operating his restaurants, Keith wrote The Balthazar Cookbook (Clarkson Potter 2003), along with co-chefs Riad Nasr and Lee Hanson.
Keith Currently lives in the West Village with his wife Alina and five children.
(http://www.balthazarny.com/)
Cookbooks by Keith McNally
About Lee Hanson
Author Web Link: http://www.balthazarny.com/
Named one of New York’s best new restaurants in 1997 by Wine Spectator magazine, Balthazar has earned rave reviews, and talented co-chefs Lee Hanson and Riad Nasr are credited with keeping the food as interesting as the star-studded scenery. The duo met while serving as sous chefs at the 4-star rated restaurant Daniel, where they discovered that their cooking styles and temperaments uniquely complemented one another. During their tenure at Daniel, Riad and Lee were approached by Keith McNally about his new restaurant, Balthazar, then still in its planning stages.
Nasr, a Montreal native, completed cooking school in Canada before training in New York retaurants Park Bistro and Les Halles. He left for France where he worked at the Michelin 3-Star restaurant Michel Bras. Hanson, a graduate of the Culinary Institute of America, grew up in New York City and began working in a restaurant kitchen at the age of 14. He trained at Aureole, Vong, and Le Cirque. Both Riad and Lee spend most of what little free time they have playing ice hockey.
(http://www.balthazarny.com/)
Cookbooks by Lee Hanson
About Riad Nasr
Author Web Link: http://www.balthazarny.com/
Named one of New York’s best new restaurants in 1997 by Wine Spectator magazine, Balthazar has earned rave reviews, and talented co-chefs Lee Hanson and Riad Nasr are credited with keeping the food as interesting as the star-studded scenery. The duo met while serving as sous chefs at the 4-star rated restaurant Daniel, where they discovered that their cooking styles and temperaments uniquely complemented one another. During their tenure at Daniel, Riad and Lee were approached by Keith McNally about his new restaurant, Balthazar, then still in its planning stages.
Nasr, a Montreal native, completed cooking school in Canada before training in New York retaurants Park Bistro and Les Halles. He left for France where he worked at the Michelin 3-Star restaurant Michel Bras. Hanson, a graduate of the Culinary Institute of America, grew up in New York City and began working in a restaurant kitchen at the age of 14. He trained at Aureole, Vong, and Le Cirque. Both Riad and Lee spend most of what little free time they have playing ice hockey.
(http://www.balthazarny.com/)