Revolutionary French Cooking

Revolutionary French Cooking

Daniel Galmiche

Language: English

Pages: 224

ISBN: 1848991584

Format: PDF / Kindle (mobi) / ePub

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.

















the eggs and leave to one side. 3 Put the zucchini ribbons in a bowl with the thyme and oil, season with salt and turn until coated. Heat a ridged griddle pan over high heat until very hot, then griddle the zucchini in batches 1 to 2 minutes, turning over once, until charred in places. Transfer to a plate, cover and keep warm. 4 Unwrap the quail legs and brush with half the honey. Heat a large skillet over high heat. Add 1 to 2 tablespoons of the duck fat from the other pan, then add the quail

with salt and pepper. Divide the lamb mixture into 4 equal portions and roughly roll each portion into a ball, then press each into a tomato shell so the filling comes a little above the top of the tomatoes. Put the reserved tomato lids on top, then put the stuffed tomatoes in the prepared baking dish. 3 Drizzle the tomatoes with the oil and bake 35 minutes, or until the lamb is cooked through. To check that the lamb is ready, insert a skewer into the middle and if it comes out clean, the meat

in a saucepan and cover with plenty of cold water. Bring to a boil, then skim off any foam that rises to the surface. Add the carrot, shallot, parsley sprig and the peeled whole garlic clove. Turn the heat down to a simmer, cover the pan and simmer 30 minutes. Add the sausages to the pan, re-cover it and simmer 30 minutes longer, or until the beans are tender and the sausages cooked through. 3 Use a slotted spoon to transfer the sausages to a bowl, then cover with plastic wrap. Strain the beans,

heat down as low as possible and steam 12 minutes, or until risen. Turn the heat off, remove the lid and leave the soufflés to rest 2 minutes. 4 While the soufflés are cooking, make the mushroom cream. Heat a large skillet over high heat. Add the butter and mushrooms and sauté 3 to 4 minutes until they just turn golden brown. Add the chopped tarragon and toss to combine. Add the stock and the remaining cream and bring to a simmer, then season with salt and pepper to taste. Pour into a blender

Lemongrass-skewered Shrimp with Sauce Vièrge I guess by now you have noticed that I really like Asian ingredients, perhaps because of my time in Singapore and traveling through Malaysia and the Far East. Using lemongrass as the skewer means it imparts its superb fragrance to the shrimp, so choose fresh green stalks. The sauce vièrge finishes the dish beautifully, so make sure you cook plenty as everyone will be asking for more! SERVES 4 PREPARATION TIME 15 minutes COOKING TIME 25 minutes 48

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