Les Bases

The Basics

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
Stocks, sauces and pastry are essential ingredients in many classic French dishes, and in this chapter I will be showing you how to make them. With my stocks, I like to have the real flavour of the main ingredient coming through – the intensity is the vital thing. Sauces are important too. Although they are often made with a few, simple ingredients, they can transform a plain dish into something really special. I’m passionate about good pastry, which is the foundation of many of my favourite recipes and essential to a good pie or tart – whether it is savoury or sweet.