The Balthazar Cookbook Tapa dura - 2003
de Keith McNally; Riad Nasr; Lee Hanson
Meticulously translated for the home cook, this collection of French brasserie recipes features dishes from the celebrated New York hotspot owned by renowned restaurateur Keith McNally. 140 photos, 90 in full color.
Descripción de la solapa
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 a la Mariniere 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 Creme Brulee and Chocolate Pot de Creme. This is the best of French cooking, from one of the best-loved French restaurants in the country.
Detalles
- Título The Balthazar Cookbook
- Autor Keith McNally; Riad Nasr; Lee Hanson
- Encuadernación Tapa dura
- Edición 1st edition,
- Páginas 272
- Volúmenes 1
- Idioma ENG
- Editorial Clarkson Potter Publishers, New York
- Fecha de publicación October 28, 2003
- Ilustrado Sí
- Features Illustrated, Index
- ISBN 9781400046355 / 1400046351
- Peso 2.62 libras (1.19 kg)
- Dimensiones 10.26 x 7.72 x 0.97 pulgadas (26.06 x 19.61 x 2.46 cm)
-
Temas
- Cultural Region: French
- Ethnic Orientation: French
- Library of Congress subjects Cookery, French
- Número de catálogo de la Librería del Congreso de EEUU 2002154175
- Dewey Decimal Code 641.594
Extracto
Reseñas en medios
Citas
- Library Journal, 09/15/2003, Page 84
- People Weekly, 11/10/2003, Page 66
- Publishers Weekly, 09/01/2003, Page 82
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