{"product_id":"the-balthazar-cookbook","title":"The Balthazar Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781400046355 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"403\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003eOne of my favorite places to go in NYC and a major source of inspriation for Broome St. General.  I used to head to Balthazar every morning for pastry when I live on Broome Street!\u003c\/p\u003e\n\u003cp\u003eWhen 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.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Balthazar Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecaptures 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.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"slot-header subtitle\" style=\"padding-left: 30px;\"\u003e\u003cem\u003eABOUT THE AUTHOR\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"seemoreenable\" id=\"seemore-0\" height-fold=\"280\" style=\"padding-left: 30px;\"\u003e\n\u003csection class=\"overview\" style=\"padding-left: 30px;\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003eKeith McNally was born in London and moved to New York in 1975 where he worked in a series of restaurant jobs from oyster-shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he has opened Cafe Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, Pulinos’s as well as Balthazar in London. He’s also written and directed two feature films, End Of The Night and Far From Berlin. In 2010 he was mistakenly given the James Beard Award for Outstanding U.S. Restaurateur.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" height-fold=\"280\" target-height=\"843\" id=\"seemore-1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":12960798572638,"sku":"9781400046355","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/balthazar.jpg?v=1607795731","url":"https:\/\/www.broomestgeneral.sbs\/products\/the-balthazar-cookbook","provider":"Broome Street General Store","version":"1.0","type":"link"}