The Brasserie Cookbook: 70 Recipes to Eat and Drink a la Francaise

Brasseries have long defined the rhythm of Parisian life: bustling rooms filled with clinking glassware, mirrored ceilings, and generous plates of pot-au-feu or île flottante. In The Brasserie Cookbook, the team behind Nouvelle Garde—one of the city’s most talked-about restaurant groups—shares 70 recipes that capture that tradition and bring it to the American kitchen.

You’ll find classics like celery root rémoulade, beef carbonade, braised peas with scallions and lettuce, and Parisian flan, alongside regional dishes such as tielle sétoise (an octopus and tomato pie), Basque-style axoa de veau, and chicken braised with crawfish. These are hearty, spirited dishes that reward good ingredients and relaxed company.

The book is structured with suggested menus for each day of the week, and includes a basics section covering sauces, stocks, and pâtés. Designed more as a keepsake than a deep dive, this is a cookbook that celebrates the enduring appeal of brasserie fare—unpretentious, satisfying, and made for full tables.

Hardcover. Color photographs throughout.

This is a translation of Cuisine de Brasserie, published in French.