Revolutionary French Cooking
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.
cooking, but that the link hadn’t been made completely, and when I researched the idea I found it to be true. So the project not only allowed me to revisit so many of the recipes from my childhood, but also gave me the chance to learn so much more about where brasserie food originally came from, when it was created and why it has become so popular. It is difficult to describe the emotions when you actually hold your first book in your hands. And what I love in particular is all the positive
have changed in cooking in France, as they have in countries all around the world, and I wanted to reflect those changes. This book, I decided, would have its gaze fixed firmly on the future. It used to be the case that classic French cuisine was the cuisine—everything else was just cooking. French food stood alone as establishing the principles of how to cook: the ingredients, the methods, the presentation. Absolute rules were laid down on how you would make each recipe and chefs never strayed
égalité, fraternité So, what are we trying to achieve here? Having established the concept for this new book, it seemed only logical to use the motto of the French Revolution to define its heart: liberté, égalité, fraternité. The three main chapters of the book bring a unique slant to modern French cooking. Each original recipe uses an unusual marriage of flavors with unexpected twists and surprises, plus I even let you in on some professional secrets. Liberté showcases recipes that have been
Enjoy your ceviche served with mango, perhaps, or an avocado, sweet potato and red onion salad with flat-leaf parsley. I use Chardonnay vinegar in many recipes, such as this one, in preference to ordinary white wine vinegar, because it imparts a better flavor, so it is worth buying a bottle. SERVES 4 PREPARATION TIME 20 minutes, plus 3 hours marinating 20 medium to large raw, shelled langoustines or tiger shrimp, heads removed and deveined grated zest and juice of 1 lime 1 red chili, seeded
not semisweet. In this recipe I’ve scented the chocolate with ginger, which I love. If that is not to your taste, try it with star anise, cinnamon, cardamom or even Szechuan pepper. Whatever the spice, however, you just want a hint of it, so use it sparingly. SERVES 4 PREPARATION TIME 25 minutes, plus 30 minutes resting COOKING TIME 8 minutes 7 tablespoons unsalted butter, plus extra for greasing a little good-quality, unsweetened dark cocoa powder, for dusting 3½ ounces dark chocolate, 70%