French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen

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Workman Publishing, May 18, 2011 - Cooking - 392 pages
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.
 

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FRENCH CLASSICS MADE EASY: A 10-Minute Soufflé, a Contemporary Bouillabaisse, a Lighter, Quicker Cassoulet--250 Great Recipes Simplified for the Modern Kitchen

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Traditional French cooking reimagined for the contemporary American kitchen. The title of Grausman's (At Home With French Cooking, 1988) latest might strike readers as a bit of an oxymoron—"easy" is ... Read full review

Contents

INTRODUCTION
1
COMING TO TERMS
3
FIRST COURSES
14
MAIN COURSES
86
VEGETABLES OTHER ACCOMPANIMENTS
170
PASTRIES DESSERTS
210
BASICS
300
THE METRIC SYSTEM IN COOKING AND PASTRY MAKING
360
HIGHALTITUDE COOKING
362
INDEX
365
Copyright

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About the author (2011)

Richard Grausman, one of the country’s premier cooking teachers, holds the Grand Diplôme from Le Cordon Bleu in Paris, for which he became the first exclusive U.S. representative. He’s contributed articles and recipes to Food & Wine, New York, House Beautiful, and other magazines. He is the founder and president of the Careers through Culinary Arts Program (C-CAP), a nonprofit that works through public schools to prepare underserved high school students for college and careers in the restaurant and hospitality industry. Mr. Grausman and his wife live in New York City.

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