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The Balthazar Cookbook
by Keith Mcnally, Riad Nasr, Lee Hanson

This is a book of recipes adapted from recipes prepared at the lower Manhattan brasserie Balthazar. The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin; frying french fries; burnishing sugar atop a creme br–lee  and more.