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4 of 4 people found the following review helpful
Format:Hardcover
This has to be the most wonderful cook book i have ever had. I am an experienced cook (amateur) and have many great books. However, this is just super. The introduction alone is worthy of being published on its own. It gives a wonderful description of the history of eateries in downtown Manhattan and the history of the brasserie itself is very well depicted. By the time i had finished the introduction i thought that was that. And then to find the recipes! Wow. There is nothing in this book to criticise. The photographs are wonderful, the descriptions are wonderful, the recipes are wonderful. i am Irish and visit NY on business and holidays and know this restaurant well. Oh for a steak frites or the house salad...... Everything in the book is true and I just want to go there now! i cannot recommend it highly enough. Well done to everyone in Balthazars! Keith McNally and his team have done a wonderful job.
8 of 9 people found the following review helpful
Format:Hardcover
This is beautifully laid out, easy to read, the recipes simple and easy to replicate. Nice, simple, orderly instructions. Despite originating from an American restaurant, the chef-author is British-born and the recipes French Bistro-style. It names some ingredients more easily found in America but these are so easy so substitute it's really no problem at all. It's a treasure chest of all the recipes you will ever want need to recreate suberb meals. I can't recommend this enough.
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I use this book all the time for special meals. It enables you to produce smart resturant/french bistro standard food at home. The instructions are clear and though some of the receipes may seem to be very involved the results are worth it. The creme brulee is to die for and so easy to make, it has never failed.
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