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Title: The Balthazar Cookbook by KEITH MCNALLY, RIAD NASR, LEE HANSON ISBN: 1-4000-4635-1 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 Format: Hardcover Volumes: 1 List Price(USD): $37.50 |
Average Customer Rating: 4 (5 reviews)
Rating: 2
Summary: Not great
Comment: Sorry-- I don't know what people are raving about. I am an avid epicurean, and have gone to most good restaurants in NY. I just don't think Balthazar's recipes or food holds a candle to other NY institutions, like Gotham, Gramercy, etc. The food at and recipes from Balthazar always tastes a little too greasy and unrefined given how many steps are involved. Sorry, that's just my personal opinion after making almost ten of the Balthazar recipes.
Rating: 4
Summary: A favorite, though a bit involved.
Comment: While I don't think this book would be good for novice cooks, this is a great introductory book for classic French cooking.
I've tried several recipes, and have been happy with the results of all of them. The recipes do seem to be a bit involved and called for some expensive ingredients, but it's unlikely you'll be making many of the recipes frequently, so for special occasions, it's worth the extra trouble. And the trouble pays off in spades. For example, I made the recipe for braised short ribs, which were quite delicious. As an added bonus, though, the recipe made enough delicious gravy that I froze in tiny containers and ended up serving along side steaks and beef for the next two months.
Finally, I also really like the look of the book, which is evocative of the golden age of food extravagance, in Edwardian books published 100 or more years ago. It's full of beautiful photographs, and could probably be right at home on a hardcore foodie's coffee table.
Rating: 5
Summary: Excellent Book
Comment: This is one of the best cookbooks I've purchased in a long time (and I buy a lot of them!). I buy restaurant cookbooks mainly for inspiration, since the recipes are often too complex to be prepared at home. I was pleasantly surprised when I started thumbing through the Baltahzar Cookbook - there where a number of dishes that I wanted to try right away. The dishes certainly aren't simple, but if you're not afraid of making your own veal stock or planning ahead to marinate duck legs in wine overnight, you should have a lot of fun with these recipes.
For those who've eaten at Balthazar, the book brings back found memories. For those who haven't, the excellent forward, and great pictures provide a real sence of what this great restaruant has to provide. Truly "comfort food" at its best.
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Title: Craft of Cooking: Notes and Recipes from a Restaurant Kitchen by TOM COLICCHIO ISBN: 0609610503 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 List Price(USD): $37.50 |
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Title: East of Paris : The New Cuisines of Austria and the Danube by David Bouley, Melissa Clark ISBN: 0066214491 Publisher: Ecco Pub. Date: 11 November, 2003 List Price(USD): $34.95 |
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Title: Tom Valenti's Soups, Stews, and One-Pot Meals : 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman ISBN: 0743243757 Publisher: Scribner Pub. Date: 21 October, 2003 List Price(USD): $30.00 |
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Title: Bistro Cooking at Home by Gordon Hamersley, Joanne McAllister Smart ISBN: 0767912764 Publisher: Broadway Pub. Date: 14 October, 2003 List Price(USD): $35.00 |
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Title: The Slow Mediterranean Kitchen : Recipes for the Passionate Cook by Paula Wolfert ISBN: 0471262889 Publisher: John Wiley & Sons Pub. Date: 19 September, 2003 List Price(USD): $34.95 |
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