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French Brasserie Cookbook: The Heart of French Home Cooking
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French Brasserie Cookbook: The Heart of French Home Cooking

3.76 of 5 stars 3.76  ·  rating details  ·  21 ratings  ·  4 reviews
What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings u ...more
Hardcover, 208 pages
Published September 1st 2011 by Nourish
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I enjoy flipping through any recipe book, but this one is an especially good read with it’s informative wordy bits and easily achievable recipes. Brasserie cooking is probably the best style/type of French cooking to try in the home, as it is not tricky or pretentious, but is wholesome and comforting.

This book covers all the basics like stocks, vinaigrettes, mayonnaise, dressings and the various types of pastry. It is illustrated with great photos and as well as finding all the usual French regi
A beautiful cookbooks to look at but not much in the way of substance. It's not terribly interesting to read and the author (a celebrated French cook transplanted to the UK) seems rather dull in his writing.

He also perverts a number of classic French recipes with his own twists (using LIME juice in French recipes quelle HORROR).

This was NOT at all what I was looking for in a French brasserie cookbook.

I will say again though how beautiful the cookbook is. Even the cover is gorgeous. I just wish t
Greta Fisher
Wish to make the authors pork terrine, and am trying to choose a terrine mold. The molds are not cheap!
Warot Rodolph
A very unpretentious and simple cook book
Daniel's cooking is a lot more elaborate at The Vineyard where he is currently working above Michelin standard.
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