Revolutionary French Cooking by Daniel Galmiche is a 224 page English hardback with modern recipes, bold flavours and techniques for today’s French home cooking.
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Revolutionary French Cooking by Daniel Galmiche

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10281
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Revolutionary French Cooking

Revolutionary French Cooking by Daniel Galmiche redefines what French food can be, bringing fresh ideas and modern techniques into the home kitchen. Published in 2014, this 224-page hardback is written in English and showcases Galmiche’s contemporary approach to classic French cuisine.

Hailed as a masterpiece of French home cooking, the book is divided into three themed chapters: Liberté, introducing innovative methods and bold flavours; Égalité, transforming humble ingredients such as rabbit, pork belly and celeriac into refined dishes; and Fraternité, pairing ingredients in surprising and modern ways.

With recipes such as Pineapple Tarte Tatin with Chilli and Lemongrass, Rabbit Terrine with Onions and Parsley, and Monkfish Wrapped in Pancetta with Carrot and Mandarin Purée, the book demonstrates how to achieve vibrant flavours and creative presentations without unnecessary complication. Step-by-step features explain useful techniques—such as using water baths—making them accessible for everyday cooks.

Perfect for food lovers, ambitious home cooks and anyone curious about modern French cuisine, this book shows that French cooking can be both exciting and achievable.

Content Highlights:

  • Hardback edition, 224 pages, published in 2014.
  • Written in English by acclaimed French chef Daniel Galmiche.
  • Divided into three themed chapters: Liberté, Égalité, Fraternité.
  • Recipes include modern twists such as Pineapple Tarte Tatin with Chilli and Lemongrass.
  • Includes technique guides (e.g. water baths) for confident home cooking.