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Revolutionary French Cooking

First published: 2014
Pages: 361

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About this book

Daniel Galmiche's book "Revolutionary French Cooking" offers a lovely look into contemporary French cooking. Liberté: This chapter defies convention by introducing innovative new recipes, approaches, and processes. Imagine recipes such as Lemongrass and Chilli Pineapple Tarte Tatin. Égalité: Transforming celeriac, pork belly, and rabbit, Galmiche gives these unassuming items a royal stature.

Try the rabbit terrine with parsley and onions. Fraternité: This chapter presents contemporary interpretations while honoring ingredient combinations. Imagine pancetta-wrapped monkfish served with puréed carrots and mandarin. Galmiche offers a wealth of colorful flavors, textures, and fragrances in this book, as well as educational elements on methods such as water baths. A must-have for anyone who likes beautiful, hearty meals and French cuisine.

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About the author

Daniel Galmiche

Daniel Galmiche is a French chef and cookbook author whose career includes Michelin-starred kitchens such as Le Gavroche and Restaurant Schillinger. Revolutionary French Cooking, published by Nourish, presents contemporary French food through sections named Liberté, Égalité, and Fraternité; Heston Blumenthal contributed the foreword.

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