French Brasserie Cookbook: The Heart of French Home Cooking

this is a lovely French cookbook with beautiful food, I find myself going to back to it for inspiration and ideas. the pictures are great too.the recipes are straightforward but exciting and adaptable. some of my favorites are - duck rillettes, Cheese soufflé , lamb shank braised in red wine, bouillabaisse, lime risotto and two types of ratatouille.

As an American 'Grandmother Suzanne' I had lost my French identity. But I feel like I have regained it through cooking these wonderful family style recipes and sharing the results with my step daughter who was born in Paris and left before she could cook.I bought a second copy of French Brasserie Cookbook for her and we email each other after we try each one and it has brought us closer than ever.The stories of French childhood memories are wonderful and come to life in the flavors of the country.My friends have been dropping by hoping I have something good in the pot or from the oven.Thanks to Chef Galmiche for giving me back a lost part of my heritage.I am also'Grand Mere Suzanne' now.

I think French cuisine is so complicated and delicated before. After reading this book, I find that apart from those sophisticated recipes, there are still some home cooking recipes. Those are simple and delicious. Some may be a bite heavy by using butter but you can choose some lighter recipes that suit your taste

This book is my first experience with Chef Galmiche, and I am enjoying it very much.I love his attitude and enthusiasm. I have prepared some of the recipes, and they were successful. I also find them to be flexible, which is important to me.Good addition to my culinary library.

I have been going through the recipes of this book and i must say it is extremely good and an "every day",yet special cookbook which is so refreshing as honestly most of us do not want to buy "restaurant level " cookbooks ,but easy home cook ones

great book!

The French Brasserie cookbook is a phony. Recipes are inadequate as far as technique is concerned. A lot of flashy photographs of food. The selection of recipes is poor. Some of the recipes are just wrong, for example: the worst recipe for hollandaise sauce I have ever seen. The author cannot really be a cook.

Tried make the chocolate mousse, YUM! Good book, going to cook more from this book. Highly recommend to all friends.

I wanted to start cooking something other than Chicken and rice, or various other training meals - So I purchased 'French brasserie cookbook' as my first forray into the culinary world proper.Firstly, the book itself is of excellent quality - Thick, textured cover, glossy pages and high quality images. My only complaint here is that there aren't images for all the dishes in the book, which almost makes them less desirable to prepare.The book starts off with the basics of making stock, sauces, vinagrettes etc., that are referred to in some of the dishes. The instructions could be a little more comprehensive in places perhaps indicating common mistakes and how to rectify, but generally the recipes are very easy to follow. The selection of dishes was okay, though I would have liked to see a few more. Another point which I felt could have improved the book was including how each recipe differed from it's traditional version - it would be great to have a go at some really authentic French dishes!All in all, I got exactly what I wanted from this book - an introduction to cooking famous French dishes. I would highly recommend this book for the beginner, but I get the feeling it may be a little simplistic for people who can already cook to a decent standard!

My heart sank somewhat when I first opened this book, to a careful explanation that what Galmiche had just described 'is called a sauce bechamel'. Having got to grips with 'sauce bechamel' more than thirty five years ago, I thought I was probably in the wrong place. But I gave a couple of things a try, anyway....and discovered how good Mr Galmiche in fact is. The recipes are completely reliable, and peppered with good tips, new even to somebody who has been cooking for quite a few decades. Bass in Salt was a revelation, and his frequent use of lime when cooking fruit - to very good effect - is an excellent discovery. I highly recommend this, as a great new all-rounder.

Its a very simple recipe looking book, but not to be judged on its cover or indeed its seemingly boring looking recipes. Having tried a good few ten (so far) ,I have completely sold on the whole a few good fresh ingredients concept. The lamb shanks and red wine is just lush. The pork and cabbage...yum....cheat chicken red wine casserole even better the next day..My only issue is that as a novice cook this books is almost unusable now with all the blotches of cook stains and pages stuck stuck together trying out different things. None the less recommended.

If you want a good French cookbook with easy to follow recipes that don't need loads of ingredients then I recommend this one. Daniel lives and works in the uk and is a regular on saturday kitchen, a nice genial guy that is not stuffy or pretentious like some french Chefs out there and the simple recipes he presents in this book are to die for. A fantastic book and well worth buying if you fancy a dabble in french cuisine without going over the top...Nice looking book too!

Hardly cutting edge stuff, but I'm a pathetic French/British cook [well, just a touch of Italian]! Galmiche gives the impression he - @ his wife - have thought about what the home cook needs & refined/simplified his restaurant dishes with that in mind. A couple have already been added to my working list & this book even got taken to France for the last two weeks in the [rainy!] south.No great original ideas, but well placed in the current, lengthy, list of brasserie-style books for it's clarity & simplicity - it shouldn't frighten any newcomer off the subject & has a few useful tips.