Classic French food is hotter than ever. But one thing hasn?t changed?few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child?s Mastering the Art of French Cooking. The good news is?we don?t need to. For the past 40 years Richard Grausman, America?s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy?a refreshed and updated edition of his original collection, At Home with the French Classics?he shares all of his extraordinary innovations and techniques. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc?in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion.
When a step isn?t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he?s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don?t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It?s the grandness of French cuisine, made accessible for both entertaining and everyday meals.
Richard Grausman has been teaching the art of French cooking to Americans for over 40 years, with a dual focus that distinguishes him from other chefs: to keep French traditions and flavors while simplifying the process and, occasionally, even the ingredients. Each of the 250 recipes in this book, which include all the mouthwatering French dishes you have ever dreamed of making, is presented step-by-step with line drawings to illustrate techniques. Best of all, like any great teacher, Grausman not only inspires you--whether you're a novice or an experienced chef--but prepares you so well that you won't hesitate to prepare your own patés, soufflés, and crèpes, and you'll be having company over for coq au vin, cassoulet, and salmon mousse.
- Cooking + Food + Wine
- Regional + Ethnic / French
- Revised / Updated
- May 18, 2011
- May 18, 2011
- Richard Grausman