French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen
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 KitchenUser Review - Kirkus
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
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½ cup ¼ cup a r i a t i o n s all-purpose flour baking sheet Beurre Blanc boil bouquet garni bowl brown buttercream cake carrots cheese chicken chocolate classic coat cooking cool cream-puff crème crème anglaise crêpes dessert diced dish dough duck egg whites egg yolks fillets fish flavor French fresh freshly ground pepper fruit ganache garlic Grand Marnier grill heavy cream high heat juice knife lightly liquid meat glaze melt milk mixture mold mousse mushrooms omelet onion parsley pastry bag pastry cream peeled Place platter poached potatoes pounds Preheat the oven puff puff pastry purée rack recipe Reduce the heat refrigerate reheat Remove salad salt ⅛ teaspoon salt and pepper sauce sauté shallots simmer skillet sliced sorbet soufflé soup spoon stir sugar surface tablespoons tablespoons butter tart taste teaspoon freshly ground teaspoon salt temperature tomatoes vanilla vegetables vinaigrette vinegar whisk