At Manhattan's Balthazar restaurant, guests enjoy a taste of good French brasserie cooking: high-quality dishes in a casual environment. Fortunately for home cooks, the food experts at this reputable bistro reveal their secrets in recipes that are explained in a straightforward style. Homemakers' food editor Andrew Chase selects the following excerpts from The Balthazar Cookbook (Clarkson/Potter Publishers, 2003) to make for an authentic French fête. Try these classic French recipes for yourself -- you won't be disappointed.
Recipes
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Escargots With Garlic Butter
Waiter, there's a snail on my plate.
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Coq Au Vin
Though currently synonymous with chicken, Coq au Vin was originally made by braising the meat from a sinewy old rooster in a...
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Veal Stock
Irreplaceable in the Balthazar kitchen, veal stock is made every other day, thirty gallons at a time. As the base for...
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Crème Brulee
The burnished sugar top of a creme brulee should crack like thin ice over a custard that is neither cold nor hot, but cool....
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