French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen
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Author:
Grausman, Richard
Published:
Workman Publishing Company 2011
Format:
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Description

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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Subjects

Subjects
Cooking & Food
Nonfiction

More Details

Street Date:
05/18/2011
Language:
English
ISBN:
9780761165361
ASIN:
B0056GHK8I

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APA Citation (style guide)

Richard Grausman. (2011). French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen. Workman Publishing Company.

Chicago / Turabian - Author Date Citation (style guide)

Richard Grausman. 2011. French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen. Workman Publishing Company.

Chicago / Turabian - Humanities Citation (style guide)

Richard Grausman, French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen. Workman Publishing Company, 2011.

MLA Citation (style guide)

Richard Grausman. French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen. Workman Publishing Company, 2011.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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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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              tableOfContents

              Introduction
              Coming to Terms
              First Courses
              Main Courses
              Vegetables and Other Accompaniments
              Pastries & Desserts
              Basics

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