Sewn binding. Cloth over boards. 208 p. Contains: Illustrations.
From the Publisher
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.