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ISBN-10: 1400046351
ISBN-13: 9781400046355
Edition: 2003
List price: $37.50
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Description:
"Pocketful of Dough," an article in Gourmet in 2000, was about how to get tables at the most notoriously difficult-to-procurc-reservationsrestaurants. And the first example was Balthazar, "where celebrities regularly go to be celebrated," the perfect reference point for a majornational magazine: since opening in 1997, Balthazar has been one of the hottest restaurants in the country, famous for its star-studdedclientele, a beautiful room in the new tourist-friendly SoHo, and superbly executed French brasserie food.Brasseries are the large, bustling, lively restaurants at nearly every intersection in Paris. They're open nearly all Ac time, so they serveeverything from breakfasts and… late-night sandwiches to refined plates for supper, with an emphasis on French comfort food; think upscaleFrench diner. Balthazar is such a perfect interpretation of the Parisian brasserie that it is now, surrealy, being mimicked by restaurateurs inParis. And THE BALTHAZAR COOKBOOK captures that energy, that style, and that cuisine. More than 100 stunning photos in bothcolor and black-and-white complement a highly stylized design (very reminiscent of the restaurant) to create the total experience.The fabulous recipes are for those perennial favorites, casual French-these are the greatest hits, not the hyper-creative inventions ofnouvelle cuisine, and they're completely accessible to the home cook. Starters such as Onion Soup Gratinee, Steak Tartare, and GoatCheese Tart. Seafood ranging from the ultra-simple Skate with Brown Butter or Monies Mariniere to more ambitious Bouillabaisse. Red-meat classics such as Steak au Poivre, Blanquette de Veau, and Braised Short Ribs, and bird favorites such as Coq au Vin, Duck a1'Orange, and Cassoulet. And finales like Creme Brulee, Tarte Tatin, and Profiteroles. This is the best-known and -loved French food, fromperhaps the best-known and -loved French restaurant in the United States.And bonus end-of-fact-sheet factoids: "Balthazar" is the name for a truly huge bottle of Champagne thafs equivalent to 16 ordinarybottles-so this is a no-fooling-around 6-gallon bottle, or roughly all the wine you'll need for the toast at a good-sized wedding reception.Named for the last king of Babylon in the Old Testament, and also used to describe a magnficent feast.