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At Balthazar



HAVE YOU EVER WANTED TO SEE WHAT MYSTERIES AND MAGIC LIE BEHIND THE CLOSED DOORS OF A NEW YORK CITY RESTAURANT? Look no further than decorated food writer Reggie Nadelson’s new book, At Balthazar. The second you open these pages, you’ll feel like a regular as you look into the relationships of those who work at Balthazar restaurant.

Nadelson details, from beginning to present, the history of Balthazar from its humble start in 1997 at the heart of downtown Bohemia to its rise as an icon of New York City next to the Empire State Building and Statue of Liberty.

This book includes original recipes from their kitchen, ranging from their Soft Shell
Crab BLT and Grilled Cheese a la Truffle with Homemade Potato Chips to their Short
Rib Danube and Justine’s Favorite Banana Ricotta Tart.

Step into this other world and see why locals, tourists and celebrities alike can’t
get enough.


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