French Countryside Cooking Review by Ruth Paget
Michelin-star chef Daniel Galmiche writes about the mountain food of his native Haute-Saône region in the French Jura Mountains in his cookbook French Countryside Cooking.
What stands out in this cookbook are delicious dishes made from root vegetables and offal, variety meat like kidneys and thymus glands. Not all of these items have been Michelin menu items in the past, but the following items in French Countryside Cooking may soon be changing this situation:
-chicory and radish salad with vinaigrette dressing
-swede (rutabaga) boulangère made with onions, cloves, and thyme
-rabbit terrine with onion marmalade
-lamb sweetbread and wild mushroom vol-au-vent (pastry encased lamb thymus glands with wild mushrooms)
-heirloom beetroot tagliatelle
-Jerusalem artichoke velouté with truffle oil and chive cream
Root vegetables and variety meat are terribly expensive which is an incentive to try making the dishes in French Countryside Cooking by Daniel Galmiche at home for adventurous cooks.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
