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.
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.