"This book is a must for all who want to learn the art of great cooking." James Martin
Daniel Galmiche's Revolutionary French Cookingby Daniel Galmiche
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
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.
- Watkins Media
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- 7.50(w) x 9.80(h) x 1.20(d)
Read an Excerpt
Daniel’s new cookbook is well-named as we’re in the midst of a cooking revolution, especially in Britain. A few years ago some colleagues and I published a statement describing this revolution under the headings ‘excellence’, ‘openness’ and ‘integrity’. Daniel, naturally, has categorised it under ‘liberté’, ‘egalité’ and ‘fraternité’, but he identifies many of the same characteristics as typical of modern cuisine: respect for both tradition and innovation; enthusiasm and curiosity about the whole gamut of ingredients; and a determination to pursue excellence but also to demystify cooking.
Such sentiments are typical of Daniel. His cooking style is different from mine but when I first met him I immediately recognised a kindred spirit – warm, energetic and completely caught up in the romance of cooking and the pleasures of the table. So when he became head chef at Cliveden, which is just a short drive from the Fat Duck, we would meet up regularly for a coffee and a chat about every aspect of cuisine.
Sadly, the ever-increasing pressures on our time mean we aren’t able to do this any more. But in the pages that follow you’ll get a taste of what it’s like to hang out with Daniel and experience his brilliant cooking and infectious enthusiasm for anything to do with food.
Vive la révolution!
Meet the Author
Daniel Galmiche is the charismatic head chef of The Vineyard at Stockcross, Berkshire, who has gained or retained prestigious Michelin stars at four of Britain's top restaurants. He trained under the tutelage of Michel Roux and regularly appears on UK TV, including Saturday Kitchen, Home Cooking with Rachel Allenand Market Kitchen. Daniel has gained a following throughout the world and won the Relais & Châteaux Rising Chef Trophy in 2011. The author lives in UK.
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