Revolutionary French Cooking by Daniel Galmiche

  • Chicken stock

    from Revolutionary French Cooking Revolutionary French Cooking by Daniel Galmiche

    • Categories: Stocks; French
    • Ingredients: chicken wings; thyme sprigs; carrots; parsley stems; onions; black peppercorns
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1848990677
  • ISBN 13 9781848990678
  • Linked ISBNs
  • Published May 01 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Duncan Baird Publishers
  • Imprint Duncan Baird Publishers

Publishers Text

Daniel Galmiche's first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary French Cooking is divided into three chapters. The first, Liberté, showcases exciting new recipes, methods and techniques, with innovative ingredients - such as Pineapple Tarte Tatin with Chilli and Lemongrass - all refreshingly free from the shackles of tradition. The second chapter, Égalité, brings democracy to your cooking by elevating such humble fare as celeriac, pork belly and rabbit into the food of kings - for example, Rabbit Terrine with Onions and Parsley. The final chapter, Fraternité, celebrates recognized "brotherhoods", or pairings, of ingredients and turns convention on its head with modern adaptations, such as Monkfish Wrapped in Pancetta with Carrot and Mandarin Puree. Throughout the book Daniel reveals how to make modern dishes with vibrant flavours, textures and aromas.

In each chapter there are instructive features on the techniques used, such as water baths, showing you how to master them easily in your own home. This is a must-have book for lovers of hearty, beautiful food and the taste of France.

Other cookbooks by this author