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.
with salt and pepper, then pour them over the vegetables in the pan. Turn the heat up to high and spoon the cheese in small dollops all over the top. When the edges of the omelet start to bubble and thicken slightly, run the edge of a rubber spatula quickly around the pan to loosen, then put the pan in the oven 4 to 5 minutes until the omelet is just cooked. Check the omelet is cooked by gently pressing the top to see if it springs back lightly. If it doesn’t, return the omelet to the oven 2
handful basil leaves, torn sea salt and freshly ground black pepper 1 Put the tomatoes and red onion on a serving plate and season with salt and pepper. Open the jar of capers, strain off 2 tablespoons of the liquid and leave to one side. Take out half the capers and pat them dry very carefully on paper towels. 2 Put the vegetable oil in a small saucepan over medium heat until just shimmering. Be careful not to overheat the oil—it must not be smoking but needs to be hot enough to fry the
carefully put 4 or 5 crystallized leaves on top. Serve immediately while the leaves are crisp. Leek and Potato Terrine This recipe needs a bit of care, but I think you will love the result. Just follow the instructions and you’ll soon get the technique right. The recipe contains wild mushrooms and I normally use a summer truffle, but they might be difficult to find and are very expensive, so look out for the trompette, or horn-of-plenty mushroom, as it’s also called, which you can buy
spice grinder or small blender and blitz to a fine puree. Pass the puree through a fine strainer, pressing down into the strainer to release as much juice as possible; there should be about 6 tablespoons juice. Whisk the juice into the French dressing, season with salt and pepper and leave to one side. 2 Bring a large saucepan of salted water to a boil. Add the carrots and blanch 2 to 5 minutes until they are just tender. Use a slotted spoon to lift them out of the pan, then drain and refresh in
together! SERVES 6 PREPARATION TIME 30 minutes, plus cooling COOKING TIME 15 minutes 5 tablespoons sugar 4 large cooking apples, peeled, halved, cored and roughly chopped a little all-purpose flour, for dusting 1 pound 10 ounces rolled all-butter puff pastry dough, thawed if frozen, cut into 12 fluted 3-inch circles 1 egg a pinch salt 1 cup fresh raspberries leaves from 1 thyme sprig 1 Heat a large, nonstick skillet over medium heat. Add the sugar, all the apples and 2 tablespoons