French Brasserie Cookbook

by Daniel Galmiche, Heston Blumenthal (Foreword)

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 us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.

Genres: Cookbooks, Nonfiction, France, Cooking

208 pages, Paperback

First published September 1, 2011

Reviews

[Jacqueline · Rating 5 out of 5]

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 regional delights: Ratatouille, Tarte Tatin (although I did like the twist of rosemary and almonds), Clafoutis, Crêpes, Bouillabaisse, Cassoulet and Beef Bourguignon, there are also some more unusual recipes; Lime risotto, Vegetable and Chickpea couscous and one of our favourites, a delicious wild garlic soup. The Terrine de Porc recipe came in particularly handy when bought half a pig from a local farm and found ourselves with liver and belly fat that we were unsure what to do with. Daniel's terrine recipe was easy to follow and a great success, looking and tasting fantastic.

[Don Gillette · Rating 4 out of 5]

From the point of view of an amateur gourmand this was a good cookbook. Julia's is a little complex for me and it's very dated. Jacques Pepin's is the best, but this Brasserie cookbook was excellent.

[Nikki · Rating 2 out of 5]

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 the recipes had spoken to me in FRENCH, ya know?

[Warot Rodolph · Rating 5 out of 5]

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.

[Greta Fisher · Rating 4 out of 5]

Wish to make the authors pork terrine, and am trying to choose a terrine mold. The molds are not cheap!