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Author: Daniel Galmiche
Publisher: Watkins Media Limited
ISBN: 1848993919
Category : Cooking
Languages : en
Pages : 366
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Book Description
Daniel Galmiche, a Michelin-starred chef and author of the French Brasserie Cookbook shows how to make authentic French dishes, using the ingredients found in the rural parts of the country, from orchard to meadow, river to seashore, in sustainable and stunningly inventive ways. Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe takes authentic French rural classics and elevates them to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the orchard, spice a peach to make a mouth-watering accompaniment to duck. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity.
Author: Daniel Galmiche
Publisher: Watkins Media Limited
ISBN: 1848993919
Category : Cooking
Languages : en
Pages : 366
Get Book
Book Description
Daniel Galmiche, a Michelin-starred chef and author of the French Brasserie Cookbook shows how to make authentic French dishes, using the ingredients found in the rural parts of the country, from orchard to meadow, river to seashore, in sustainable and stunningly inventive ways. Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe takes authentic French rural classics and elevates them to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the orchard, spice a peach to make a mouth-watering accompaniment to duck. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity.
Author: Anne Willan
Publisher: Chronicle Books
ISBN: 0811846466
Category : Cooking
Languages : en
Pages : 395
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Book Description
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Author: Mimi Thorisson
Publisher:
ISBN: 9781784881108
Category :
Languages : en
Pages : 336
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Book Description
Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405917350
Category : Cooking
Languages : en
Pages : 208
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Book Description
French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Author: Françoise Branget
Publisher: Simon and Schuster
ISBN: 1611458587
Category : Cooking
Languages : en
Pages : 296
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Book Description
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history.”
Author: Sunset Publishing Staff
Publisher: Sunset Books/Sunset Publishing Corporation
ISBN: 9780376024244
Category : Cooking
Languages : en
Pages : 134
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Book Description
Author: Daniel Galmiche
Publisher: Watkins Media Limited
ISBN: 1848992211
Category : Cooking
Languages : en
Pages : 224
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Book Description
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 Purée. 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.
Author: Michel Roux
Publisher: Quadrille Publishing
ISBN: 9781844009268
Category : Cooking, French
Languages : en
Pages : 256
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Book Description
This collection of recipes represents the French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area.
Author: Mimi Thorisson
Publisher: Clarkson Potter
ISBN: 0804185603
Category : Cooking
Languages : en
Pages : 306
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Book Description
With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.
Author: Mimi Thorisson
Publisher: Clarkson Potter
ISBN: 0553459597
Category : Cooking
Languages : en
Pages : 336
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Book Description
A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. “Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
