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French Brasserie Cookbook

The Heart of French Home Cooking
By Daniel Galmiche
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
French Brasserie Cookbook by Daniel Galmiche offers a collection of recipes that capture the essence of traditional French brasserie cuisine. With a focus on fresh ingredients and simple techniques, this book guides readers through creating classic French dishes with a modern twist. Perfect for both seasoned chefs and home cooks, it provides inspiration for those looking to explore the rich flavours of France at their own table.
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Format: Paperback / softback
$4400
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you enjoy recreating the authentic charm and flavours of French brasserie cooking at home. It offers a delightful combination of classic and contemporary recipes, perfect for both seasoned chefs and enthusiastic home cooks. If you appreciate simple yet sophisticated cuisine with a French flair, you'll find this a valuable addition to your kitchen library.

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French Brasserie Cookbook

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

What is it 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 Soufflé 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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Daniel Galmiche's French Brasserie Cookbook is praised for making classic French cuisine accessible and straightforward. The recipes focus on authentic brasserie dishes, emphasising simplicity and flavour without the need for complex ingredients. An expert in his field, Galmiche provides guidance that empowers both novice and experienced home cooks to achieve impressive results.

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Book Details

INFORMATION

ISBN: 9781848992917

Publisher: Watkins Media Limited

Format: Paperback / softback

Date Published: 18 June 2015

Country: United Kingdom

Imprint: Nourish Books

Edition: New edition

Audience: General / adult

DIMENSIONS

Width: 192.0mm

Height: 270.0mm

Weight: 0g

Pages: 208

Collections

Cook Books & Recipes Cooking & Food Daniel Galmiche Non-Fiction Penguin Books

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.

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