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Revolutionary French Cooking

 
 
Author
Daniel Galmiche.
Publisher Duncan Baird  
Format no jacket
Product Dimensions 10 x 7.6 x 1 inches
ISBN 9781848991583
Pages/Publication Date 224/2014
Daedalus Item Code 60414
This item is not available.
Description
Although purveyors of French cuisine often pride themselves on observing tradition, Daniel Galmiche likes to add a modern twist to tried-and-true favorites. Galmiche here presents 100 recipes—showcased in 85 color photos—that satisfy discriminating palates but can be made by cooks of various skill levels. Starting with foundational recipes like chicken stock and savory piecrust dough, Galmiche moves on to such main courses as Medallions of Pork with Coriander and Garlic, Butternut Squash and Saffron Risotto, and Poached Chicken with Lemon Zest and Black Olives. Desserts include Chocolate Marble Cake with Citrus Fruit Glaze, Pistachio Madeleines, and a Blood Orange and Star Anise Tart.
 
 
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