{"product_id":"the-balthazar-cookbook-isbn-9781400046355","title":"The Balthazar Cookbook","description":"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. \u003cbr\u003e\u003cbr\u003e \u003ci\u003eThe Balthazar Cookbook\u003c\/i\u003e 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.\"The first thing I do whenever I plan a visit to New York is make a reservation at Balthazar; this is quite the best room in Manhattan.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eNigella Lawson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"I went for breakfast; I stayed till supper.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eBono \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"The brandade. The bouillabaisse. The frites. These are a few of the things I would want to cook every week from Balthazar, were it not infinitely more cheerful to eat them on site.\"\u003cbr\u003e\u003ci\u003e—\u003c\/i\u003e\u003cb\u003eJoan Didion\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Keith McNally and his exceptional team have managed to consistently satisfy every American's dream of spending an evening or lunch or even breakfast somewhere in Paris without ever leaving the U.S.A.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eMartha Stewart\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"From the first moment, Balthazar felt like a place that had been part of the New York landscape for a hundred years.\"\u003cbr\u003e\u003ci\u003e—\u003c\/i\u003e\u003cb\u003eAnna Wintour\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"The talent and spirit of chefs Lee Hanson and Riad Nasr are at the heart of this wonderful transported brasserie, which happens to be my favorite downtown restaurant.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eDaniel Boulud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"The enchanting atmosphere of Balthazar combined with the rightness of the food and service together create an extraordinary restaurant.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eAlice Waters\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\"If Balthazar did not exist, it would be necessary to invent it.\"\u003cbr\u003e\u003ci\u003e—\u003c\/i\u003e\u003cb\u003eSalman Rushdie\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Keith McNally is an old friend of mine and even I'm not treated that well.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eLorne Michaels\u003cbr\u003e\u003c\/b\u003eKEITH MCNALLY has owned such famed New York City hotspots as the Odeon, Cafe Luxembourg, and Nell’s, as well as his current restaurants, Balthazar, Pravda, Pastis, Lucky Strike, and Schiller’s Liquor Bar. RIAD NASR and LEE HANSON are co-chefs at Balthazar, Pastis, and Schiller’s Liquor Bar. The lot of them live in New York City.\u003cb\u003eONION SOUP GRATINÉE\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eThis simple and hearty soup, rich with burnished onions and sweet port, is topped with tangy Gruyère. Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl. The tradition, known as \u003ci\u003echabrot\u003c\/i\u003e, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl. Tradition does not dictate doing all of this while undressed, but rumor has it that it makes the soup taste even better. We've been too shy to try it.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eServes 6\u003cbr\u003e\u003cbr\u003e1\/4 cup plus 1 tablespoon olive oil\u003cbr\u003e4 medium yellow onions, peeled, halved through the stem end, and sliced 1\/4-inch thick\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e1 garlic clove, peeled and thinly sliced\u003cbr\u003e4 sprigs of thyme\u003cbr\u003e1 bay leaf\u003cbr\u003e1 tablespoon salt\u003cbr\u003e1\/4 teaspoon freshly ground white pepper\u003cbr\u003e3\/4 cup dry white wine\u003cbr\u003e2 quarts Chicken Stock (page 230)\u003cbr\u003e1\/2 cup port\u003cbr\u003e6 slices of country bread, about 1 inch thick, toasted\u003cbr\u003e2 cups Gruyère cheese, coarsely grated\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eIn a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes. Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes.  Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the Chicken Stock and simmer for 45 minutes.\u003cbr\u003e\u003cbr\u003ePreheat the broiler.\u003cbr\u003e\u003cbr\u003eRemove the thyme sprigs and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1\/3 cup of Gruyère onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.Foreword - Robert Hughes; Photographs by - Christopher Hirsheimer \u0026amp; Ron Haviv","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303439683813,"sku":"NP9781400046355","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400046355.jpg?v=1767738255","url":"https:\/\/k12savings.com\/products\/the-balthazar-cookbook-isbn-9781400046355","provider":"K12savings","version":"1.0","type":"link"}