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.
French Brasserie Cookbook: The Heart of French Home Cooking
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'Daniel Galmiche creates easy, modern food that is full of flavour and character.' Heston Blumenthal
About the Author
Daniel Galmiche has gained or retained prestigious Michelin stars at four of Britain's top restaurants. 'The king of contemporary French cooking', he trained under the tutelage of Michel Roux and regularly appears on TV including Saturday Kitchen with James Martin, Home Cooking with Rachel Allen and the Good Food Channel's Market Kitchen. Daniel, of The Vineyard in Stockcross, Berkshire, has recently been awarded the Relais & Chateaux Rising Chef Trophy 2011 award. And he has also been chosen as the face of Panasonic's new microwave/convection/grill oven.
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Most Helpful Customer Reviews
28 of 28 people found the following review helpful
By Tom Furr
Format:Hardcover
Then buy this one.
I was fed up with boring recipe books which show traditional UK dishes but with a 'twist' or a secret to make it 'extra tasty'. THEY ARE ALL THE SAME.
A friend recommended this book to me and I was not disappointed. It gives a variety of recipes that come from different regions in France. A type of cooking that I was not familiar with before but now definitely excites me.
The recipes are full of flavour, simple to follow and make you feel great when serving your creations to guests.
If anyone ever needed an excuse to host a dinner party, then this book gives you one. Buy it, cook a different style of food and impress your friends and family.
It is certainly not 'just another' cook book and it takes pride of place in our Kitchen.
I was fed up with boring recipe books which show traditional UK dishes but with a 'twist' or a secret to make it 'extra tasty'. THEY ARE ALL THE SAME.
A friend recommended this book to me and I was not disappointed. It gives a variety of recipes that come from different regions in France. A type of cooking that I was not familiar with before but now definitely excites me.
The recipes are full of flavour, simple to follow and make you feel great when serving your creations to guests.
If anyone ever needed an excuse to host a dinner party, then this book gives you one. Buy it, cook a different style of food and impress your friends and family.
It is certainly not 'just another' cook book and it takes pride of place in our Kitchen.
22 of 22 people found the following review helpful
4.0 out of 5 stars
Fantastic French home cooking with modern lighter twist on the classics
9 Nov 2011
By FussFreeFlavours
TOP 1000 REVIEWER
Format:Hardcover
I have other French cookbooks, French Country Cooking and Elizabeth David, both of which I love, they are classics and great reference books.
French Brasserie feels somewhat more modern, lighter and simpler (and less calorific) than these classic French works. Daniel Galmiche has lifted and reworked many classic brasserie dishes to work well in the British home kitchen.
Containing 100 recipes, the book is divided into chapters featuring basics, meats, fish and shellfish, vegetarian, side dishes & salads and desserts. The majority of recipes have a full page photograph. The photos are bright clear and concentrate on the food without fussy styling. Most recipes have an introduction telling of Daniel's inspirations, memories of the dish and why some of the ingredients are used.
Recipes are unfussy, not needing specialist ingredients or equipment, although some are slow cooked the hands on time is quite short. My usual benchmark for how attainable is a recipe or book for the average home cook is to ask myself if my boyfriend could cook the dish without asking me a question, or taking that much longer than I would (or creating much more mess). Undoubtably he could make everything in the book easily.
Recipes that caught my eye are the pork steaks in a mustard and gherkin sauce below - cooked when a friend came for dinner. Delicious, the gherkins cut through the creamy sauce making it far less rich, I have made a variation on it several times. The fruit parcels in filo were also delicious, given a twist with star anise and black pepper.
I am looking forward to trying the cassoulet, duck rillettes and lime risotto.
Great for everyday suppers and for dinner parties. Daniel is also very helpful on Twitter when I could not decide where to start with the book.
French Brasserie feels somewhat more modern, lighter and simpler (and less calorific) than these classic French works. Daniel Galmiche has lifted and reworked many classic brasserie dishes to work well in the British home kitchen.
Containing 100 recipes, the book is divided into chapters featuring basics, meats, fish and shellfish, vegetarian, side dishes & salads and desserts. The majority of recipes have a full page photograph. The photos are bright clear and concentrate on the food without fussy styling. Most recipes have an introduction telling of Daniel's inspirations, memories of the dish and why some of the ingredients are used.
Recipes are unfussy, not needing specialist ingredients or equipment, although some are slow cooked the hands on time is quite short. My usual benchmark for how attainable is a recipe or book for the average home cook is to ask myself if my boyfriend could cook the dish without asking me a question, or taking that much longer than I would (or creating much more mess). Undoubtably he could make everything in the book easily.
Recipes that caught my eye are the pork steaks in a mustard and gherkin sauce below - cooked when a friend came for dinner. Delicious, the gherkins cut through the creamy sauce making it far less rich, I have made a variation on it several times. The fruit parcels in filo were also delicious, given a twist with star anise and black pepper.
I am looking forward to trying the cassoulet, duck rillettes and lime risotto.
Great for everyday suppers and for dinner parties. Daniel is also very helpful on Twitter when I could not decide where to start with the book.
11 of 11 people found the following review helpful
By J. Thwaites
Format:Hardcover
This is a wonderful book, full of recipes which are straight forward to make, yet sophisticated on the taste buds. It is a very welcome addition to my French cookery books, and one which will certainly prove to be a firm favourite with me. I saw Daniel Galmiche on Saturday Kitchen, and his book has not been a disappointment.
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3.8 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
SIGNED FOR MY BIRTHDAY
I got my book as a birthday gift at Daniel Galmiches' restaurant in Stockcross. ( Afternoon tea) He even gave it to me himself, such a nice man :)
Any way, 3 months... Read more
Any way, 3 months... Read more
Published 10 days ago by Mel Stevens
5.0 out of 5 stars
A book to tempt you into the kitchen
The recipes are light and modern, the photographs are beautiful and the ingredients easy to source.
If you are looking for complicated over rich dishes then maybe this wont... Read more
If you are looking for complicated over rich dishes then maybe this wont... Read more
Published 1 month ago by pixie
5.0 out of 5 stars
Wonderful Dinner Party Book.
Wonderful classic French recipes. Very easy to follow. Highly recommended. A classic which will be around loong after I have hung up my Mouli for the last time.
Published 1 month ago by G. WEBB
3.0 out of 5 stars
A little disappointed
I ordered this book on the basis of the many good reviews it had received. However, I was disappointed with the recipes as I found them to be pale versions of the recipes I... Read more
Published 1 month ago by AnnieO
5.0 out of 5 stars
FRENCH BRASSIERE
ANOTHER FRENCH CLASSIC WELL PRESENTED GOOD ILLISTRATIONS HELPFUL TIPS ON HOW TO MAKE THE RECIPES GOOD EXCELLENT FRENCH COOKING AT ITS BEST
Published 1 month ago by Wendy Barrett
4.0 out of 5 stars
Daniel Galmiche
Hardly cutting edge stuff, but I'm a pathetic French/British cook [well, just a touch of Italian]! Galmiche gives the impression he - @ his wife - have thought about what the home... Read more
Published 2 months ago by P A WENHAM
4.0 out of 5 stars
My first 'proper' cookbook!
I wanted to start cooking something other than Chicken and rice, or various other training meals - So I purchased 'French brasserie cookbook' as my first forray into the culinary... Read more
Published 2 months ago by Bored of the rings
5.0 out of 5 stars
If you enjoy cooking, you'll love this!
This is an inspirational book with some fabulous recipes. A good book to browse through over a cup of coffee.
Published 2 months ago by Ms. P. Holton
5.0 out of 5 stars
Deliciouse recipies
I bought this book as a gift for my partner. He loved and has made me some fantastice dishes out of. the recipes are easy to follow and brings a bit of france into your home.
Published 2 months ago by KWoods
5.0 out of 5 stars
Beautiful book
Really beautiful book, nicely presented and with some tantalising recipes. Can't wait to get cooking! Read more
Published 2 months ago by Adleen El-Ammar
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