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French Brasserie Cookbook: The Heart of French Home Cooking by [Galmiche, Daniel]
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French Brasserie Cookbook: The Heart of French Home Cooking Kindle Edition

4.7 out of 5 stars 72 customer reviews

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Product Description

Review

'Daniel Galmiche creates easy, modern food that is full of flavour and character.' --Heston Blumenthal

About the Author

DANIEL GALMICHE, the Executive Chef at The Vineyard, Stockcross, Berkshire, 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.

Product details

  • Format: Kindle Edition
  • File Size: 3799 KB
  • Print Length: 208 pages
  • Publisher: Duncan Baird Publishers (27 Mar. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B007PHF0Q0
  • Text-to-Speech: Enabled
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  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.7 out of 5 stars 72 customer reviews
  • Amazon Bestsellers Rank: #189,706 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

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.
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Format: Hardcover
I have, like the other reviewers hundreds of cookbooks, yet only a few I actually cook from. This is so good, it now lives permanently in my kitchen.
I used to love cooking but since having children I have found it increasingly difficult to get the children to eat anything other than pizza and pasta. I struggle to eat healthily as I always end up eating the rubbish they like, as after a long day at work, I can't face cooking lots of different dishes.
I had totally lost my "cooking mojo" until I saw Daniel cooking the yummiest looking fish dish (Sea Bream in sauce vierge) on the "Saturday Kitchen", and liked his easy manner and helpful hints along the way. His cookbook writes the same way, just like he's in the kitchen with you.."boil the eggs with a few drops of vinegar as this will make them easier to shell later" and so on.
Really helpful, and also suggestions as to what would go with it in the way of veggies. There are great photos which really inspire you, yet the instructions are very easy, and always work. No last minute freak outs just as friends are to arrive for dinner.
I've made so many dishes from this book now, and there are 3 things for me that make this such a great book.
1) I can make dishes like Steak with herb and lemon butter, or pork steaks with mustard sauce, and simply leave the children's plain and unadorned.
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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.
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Format: Hardcover
This is one of those books that just works perfectly. It has been well thought out, and is therefore easy to use and follow. It begins with a detailed introduction about exactly what a brasserie is and the author's background. This is followed by a few basic technical terms explained. The opening chapter of the book then covers recipes for the basics (stocks, sauces and pastries mainly) that appear in some of the recipes later in the book and are useful to know anyway. Throughout the book there are double page explanations of various different aspects of French brasserie cooking, covering breads, charcuterie, fish & shellfish, wild mushrooms, herbs and cheeses. Not every recipe has a photograph, which could be a problem for some people, but it tends to be the simpler things that are not displayed. There is a good use of space; if it's easy to fit two simple recipes on one page, the book does so. All but the most simple recipes come with a bit of background information and explanation at the top of the page. Each recipe also gives a preparation time and cooking time.

I have enjoyed this book so far, having tried maybe about a third of the recipes. All of them are easy to follow for anyone with a little basic cooking skill and fortunately don't require exotic, hard to acquire ingredients that you sometimes get in books of this type. I would highly recommend this book.
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