The Balthazar Cookbook by Keith McNally and Lee Hanson and Riad Nasr

  • Balthazar salad

    from The Balthazar Cookbook The Balthazar Cookbook by Keith McNally and Lee Hanson and Riad Nasr

    • Categories: Salads; Appetizers / starters; French
    • Ingredients: mâche; lettuce; frisée; radicchio; fennel; radishes; asparagus; French beans (haricots verts); ricotta salata cheese; avocados; lemons; beets; brioche bread; truffle oil
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Notes about this book

  • Eat Your Books

    2004 International Association of Culinary Professionals Award Winner, 2003 WG Winner

Notes about Recipes in this book

  • Mushroom soup

    • Breadcrumbs on March 11, 2016

      This recipe has rec’d rave reviews online so I thought I’d give it a try. The only change I made was to add ½ cup of dry sherry to deglaze the pan after the mushrooms had cooked (before adding the chicken stock). The recipe produced a delicious, rich and hearty mushroom soup. It keeps well in the fridge and also freezes well. The second time we served it I dusted each bowl with some parmesan and this further enhanced the appeal of the dish. Definitely a keeper recipe worth repeating. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9818043

  • Macaroni gratin

    • richard_z4wfmu on March 10, 2026

      This is my go-to Mac & Cheese recipe. Try it and you'll know why it is an evergreen favorite at Balthazar.

  • Spaetzle

    • mirage on January 16, 2010

      The Beard recipe is much better.

  • Pineapple upside-down cake

    • Donna on February 08, 2010

      This is one delicious cake- awesome!

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  • ISBN 10 1400046351
  • ISBN 13 9781400046355
  • Published Mar 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

2004 James Beard Award Nominee for Cooking from a Professional Point of View

2004 IACP Award Winner for Design Award

2004 IACP Award Nominee for First Book: Julia Child Award


Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country. The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook.

Started by Keith McNally in 1997, Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the comfort foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than 100 recipes fro its signature dishes.


The recipes, meticulously translated for the home cook by McNally and Balthazar's chefs de cuisine, range from such mouth-watering starters as Onion Soup Gratinee and Goat Cheese Tart to Moules a la Mariniere, Bouillabaisse, and other seafood classics, as well as hearty dishes like Steak au Poivre and Cassoulet. Advice on techniques and suggested accompaniments, plus delightful insider tidbits, round out an extraordinary look at the secrets behind Balthazar's amazing success.

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