'Daniel Galmiche creates easy, modern food that is full of flavour and character.ʼ Heston Blumenthal
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.
About the Author
Daniel Galmiche is the charismatic head chef of The Vineyard at Stockcross, Berkshire, who has gained or retained prestigious Michelin stars at four of Britain's top restaurants. He trained under the tutelage of Michel Roux and regularly appears on UK TV, including Saturday Kitchen, Home Cooking with Rachel Allen and Market Kitchen. Daniel has gained a following throughout the world and won the Relais & Chateaux Rising Chef Trophyin 2011.
'If you want to know how to cook great food, then classic French cooking is where you should start, and brasserie food is where you will find French food at its most honest and its best. Daniel is a master of this - and here he shows you how to achieve great results without all the hassle of fancy ingredients.' JAMES MARTIN