The balthazar cookbook 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 a la mariniere 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 creme brulee and chocolate pot . The balthazar cookbook 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 a la mariniere 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 creme brulee and chocolate pot . A beautiful hardbound book with sumptuous photos of food from balthazars restaurant these are classical dishes you could find at any good steak house and pub easily recreated save for a few that use porkbelly or require extra prep timetry the steak frites or pork stuffed with prunes. The balthazar cookbook is already creating a buzz among food lovers and critics as the first major french cookbook since patricia wellss 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