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.

This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.

Michel Roux Jr's delicious collection of French recipes for the modern home cook. Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts. These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!

Daniel Galmiche, a Michelin-starred chef and author of the French Brasserie Cookbook shows how to make authentic French dishes, using the ingredients found in the rural parts of the country, from orchard to meadow, river to seashore, in sustainable and stunningly inventive ways. Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe takes authentic French rural classics and elevates them to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the orchard, spice a peach to make a mouth-watering accompaniment to duck. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity.

A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).

In this very personal book, Michel Roux distills a lifetime's knowledge into this definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favorite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions.

In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.

What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)

"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!