When restaurateur Keith McNally and cochefs Riad Nasr and Lee Hanson opened Balthazar in 1997 it immediately became one of the hottest restaurants in the country. Famous for its starstudded 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 mostloved and mostaccessible French dishes seafood ranging from the ultrasimple Moules la Marinire to more ambitious Bouillabaisse chicken and game favorites that include Coq au Vin and Cassoulet redmeat classics such as Braised Short Ribs and Blanquette de Veau sides like the perfect French Fries or sublime Macaroni Gratin and finales that include Crme Brle and Chocolate Pot de Crme. This is the best of French cooking from one of the bestloved French restaurants in the country. show more