In his first cookbook, Daniel Galmiche shares the diverse tastes of France in simple dishes you can make at home. French Brasserie Cookbook (2011 Duncan Baird) boasts irresistible recipes for starters, mains, side dishes and desserts — all with the characteristics of brasserie cooking: regional recipes, local ingredients and heart-warming flavours. Make all three of these dishes for a French-themed dinner party, or try one at a time. The roast lamb (pictured above) is a perfect main course for winter nights.
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