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 a Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon a Basil Oil or the wonderful Wild Mushroom a Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary a 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.The Heart of French Home Cooking Daniel Galmiche. PActe An choux CHOUX PASTRY Makes 30a40 profiteroles Preparation time 15 minutes, plus 40 minutes resting and making the crAume pActissiAure Cooking time 40 minutes 180g/61a4ozanbsp;...
|Title||:||French Brasserie Cookbook|
|Publisher||:||Duncan Baird Publishers - 2012-03-26|