Daniel Galmiche, a Michelin-starred chef and author of the French
Brasserie Cookbook shows how to make authentic French dishes, using the
ingredients found in the rural parts of the country, from orchard to
meadow, river to seashore, in sustainable and stunningly inventive
ways.
Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to
French cooking. Taking inspiration and ingredients from meadow and
orchard, from field to forest, and from river to sea, each recipe
elevates authentic French rural classics to sophisticated dishes, full
of flavour and easy to create at home.
French cooking centres around one maxim: start with quality ingredients,
and the resulting flavour and freshness of the dish will shine. Daniel
shows how to showcase the humblest of ingredients, with tips on how to
source them sustainably and seasonally. Starters, mains, sides and
desserts are organised by the origin of their key ingredient. From the
meadow, gather flowers for a dandelion, wild thyme and lemon cake. From
the farmyard, make use of a chicken carcass to create a beautifully
clear and nourishing broth. Or from the sea, create fragrant
lemongrass-skewered prawns with sauce vièrge.
With short ingredients lists and straightforward guidance on how to
perfect chef-level techniques such as dehydrating and sous-vide without
the fancy equipment, this book will allow you to master innovative
French cuisine - and reduce food waste - with simplicity.
This is a new and updated edition of the classic Revolutionary French
Cookbook, with a timely emphasis on sustainability and
responsibly-sourced ingredients. This book was inspired by Daniel's
return to the countryside during the pandemic. With each long country
walk, his background in rural France returned to him and everything
began to make sense. He felt a need to return to these recipes, and a
need to revive them alongside new recipes created during that quiet
time.
