Title
At Balthazar: The New York Brasserie at the Center of the World,Used
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
Explore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasseries 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 twentyfour hour cycle for twenty years. Upstairs and down, good times and bad, Nadelson explores the intricacies of the restaurants every aspect, interviewing the chef, waiters, bartenders, dishwashersthe 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the page count of 'At Balthazar'? A: The book 'At Balthazar' has three hundred fifty-two pages. This length allows for an in-depth exploration of the restaurant's history and culture.
- Q: What is the binding type of 'At Balthazar'? A: The book is available in hardcover binding. This durable format enhances its longevity and makes it a great coffee table book.
- Q: Who is the author of 'At Balthazar'? A: The author is Reggie Nadelson. He is a seasoned journalist with extensive experience covering culinary topics.
- Q: What are the dimensions of the book? A: The dimensions of 'At Balthazar' are six inches in length, one point three inches in width, and nine point zero two inches in height. These sizes make it easy to display and handle.
- Q: What category does 'At Balthazar' fall into? A: 'At Balthazar' is categorized under Culinary. It provides insights into the world of fine dining and brasserie culture.
- Q: How is 'At Balthazar' structured? A: 'At Balthazar' includes interviews with staff and chefs, as well as sixteen new recipes. It combines narrative storytelling with practical culinary content.
- Q: How do I use 'At Balthazar'? A: 'At Balthazar' can be read for enjoyment or used as a culinary guide. Readers can try the recipes included or learn about restaurant operations.
- Q: Is 'At Balthazar' suitable for all ages? A: Yes, 'At Balthazar' is generally suitable for all ages, although it may be more appealing to adults interested in culinary arts and dining culture.
- Q: Do the recipes in 'At Balthazar' require advanced cooking skills? A: Some recipes may require intermediate to advanced cooking skills. However, they are designed to be accessible for home cooks wanting to explore brasserie cuisine.
- Q: How should I store 'At Balthazar' to keep it in good condition? A: 'At Balthazar' should be stored upright on a shelf or in a bookcase. Avoid exposure to direct sunlight to prevent fading of the cover and pages.
- Q: What is the best way to clean 'At Balthazar'? A: To clean 'At Balthazar', gently wipe the cover with a dry cloth. Avoid using any liquids that could damage the book.
- Q: What if 'At Balthazar' arrives damaged? A: If 'At Balthazar' arrives damaged, contact the seller for a return or exchange. Most retailers have policies in place to address such issues.
- Q: Can I find similar books to 'At Balthazar'? A: Yes, if you enjoy 'At Balthazar', you may also like other culinary books that focus on restaurant culture and famous eateries.
- Q: Is 'At Balthazar' a good gift for food lovers? A: Yes, 'At Balthazar' makes an excellent gift for food lovers. Its rich narrative and recipes will appeal to anyone interested in culinary arts.
- Q: Are there any notable photographs in 'At Balthazar'? A: Yes, 'At Balthazar' features evocative color photographs by Peter Nelson. These images enhance the reader's experience and illustrate the restaurant's vibrant atmosphere.