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.
