At Balthazar by Reggie Nadelson

 

At Balthazar: The New York Brasserie at the Center of the World

Explore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie’s twentieth anniversary. Keith McNally, star restauranteur, gave author Reggie Nadelson unprecedented access to his legendary Soho brasserie, its staff, the archives, and the kitchens. Journalist Nadelson, who has covered restaurants and food for decades on both sides of the Atlantic, recounts the history of the French brasserie and how Keith McNally reinvented the concept for New York City.


At Balthazar is an irresistible, mouthwatering narrative, driven by the drama of a restaurant that serves half a million meals a year, employs over two hundred people, and has operated on a twenty-four hour cycle for twenty years. Upstairs and down, good times and bad, Nadelson explores the intricacies of the restaurant’s every aspect, interviewing the chef, waiters, bartenders, dishwashers—the human element of the beautifully oiled machine.

With evocative color photographs by Peter Nelson, sixteen new recipes from Balthazar Executive Chef Shane McBride and head bakers Paula Oland and Mark Tasker, At Balthazar voluptuously celebrates an amazing institution.

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Being familiar with Balthazar’s in NYC, I was happy to read this early copy of Mr. Nadelson’s look at the restaurant from the beginning and straight through to the kitchen, and everywhere in between.

All of the really great restaurants have great stories. Keith McNally has done an amazing job  of making this feel like a French experience. I loved listening to all the stories of the staff, their lives, the patrons and regulars who made a sort of home there.

And there are recipes! Yes, they are sharing some recipes! Just reading the menu makes me hungry! If you have been there or if you are a history or food lover, grab this book!

Thanks so much for this advance copy Netgalley and Gallery Books. Release Date is set for April 4, 2017.

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