At Home With The French Classics: Great French Recipes Updated and Simplified for the Contempory American Kitchen

Overview


A treasury of great classic dishes . . .

. . . No one writes with more clarity than a great cooking teacher and that is exactly what Richard Grausman is. -Gael Greene

"Rarely does a cookbook combine sound advice with great food. Richard Grausman has written a remarkable book because it is so consistently wise when it is so easy to be faddish." -Paula Wolfert

No one has done more to make French cooking accessible to Americans than Richard Grausman. His culinary innovations and ...

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Overview


A treasury of great classic dishes . . .

. . . No one writes with more clarity than a great cooking teacher and that is exactly what Richard Grausman is. -Gael Greene

"Rarely does a cookbook combine sound advice with great food. Richard Grausman has written a remarkable book because it is so consistently wise when it is so easy to be faddish." -Paula Wolfert

No one has done more to make French cooking accessible to Americans than Richard Grausman. His culinary innovations and techniques-golden souffles baked in just 10 minutes, a light and luscious mousse au chocolat that can be made as a cake, chocolate roll, souffle, or pudding-transform the classics to fit our contemporary diet and schedule.

When a step isn't crucial, he 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 for health-conscious recipes without compromising the essential nature of the dish. In more than 250 splendid recipes, Grausman presents grand cuisine for both gracious entertaining and the everyday meal with an unmistakable French Flair.

This treasury of over 250 classic and traditional French dishes offers recipes that are not only approachable, but are also geared to the contemporary American life-style. "Grausman's book will help you conquer your awe of French cooking."--Publishers Weekly. 2-color line drawings throughout.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
If you are cowed by puff pastry, souffles and things sauteed, Grausman's book will help you conquer your awe of French cooking. His title reflects his aim: to make classic French recipes and techniques approachable for the average cook. With more than 20 years of experience as a teacher in this country of the Cordon Bleu technique, Grausman knows the classic dishes inside out but favors the exercise of independent judgment in preparing them, on the theory that ``there is always more than one way to achieve a desired end.'' Accordingly, he advises flexibility and creativity as a cook's cardinal virtues; urges us to adjust ingredients to taste in recipes; and notes that the ``timing given in recipes should be viewed merely as a guide, not an absolute.'' Where practical, recipes have been shortened and do-ahead steps included. Grausman reduces or even eliminates certain staples (salt, sugar, egg yolks, cream) and uses appliances (e.g., food processors) to blend, chop and mix. (Feb.)
Library Journal
``French Cooking Without Fear'' might be another title for cooking teacher Grausman's book; his aim is to update traditional French cuisine by cutting out calories and salt, simplifying preparation and techniques, and using readily available ingredients. His intentions are good, but there is still a fair amount of butter and cream--and time--required in many of these recipes; that is part of classic French cuisine. And are all of Julia Child's and Jacques Pepin's books really so intimidating? For larger collections.-- JS
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Product Details

  • ISBN-13: 9780894806339
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/12/1988
  • Pages: 432
  • Product dimensions: 7.36 (w) x 9.14 (h) x 1.05 (d)

Meet the Author


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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Table of Contents


Introduction

Coming to Terms

FIRST COURSES

Soups

Salads

Eggs & Omelets

Souffles

Fish Mousses

Pates and Terrines

Crepes

Quiches

Cream-Puff Pastry

Puff Pastry

Pasta

MAIN COURSES

Seafood

Poultry

Meat

VEGETABLES & OTHER ACCOMPANIMENTS

PASTRIES & DESSERTS

Pastries

Desserts

BASICS

Stocks

Sauces

Dessert Sauces

APPENDIX A:

THE METRIC SYSTEM IN COOKING AND PASTRY MAKING

APPENDIX B:

HIGH-ALTITUDE COOKING

Index

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Sort by: Showing all of 3 Customer Reviews
  • Posted September 28, 2009

    excellence

    quite content with this book.

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  • Posted September 3, 2009

    Wonderful book!

    I purchased this book over 10 years ago and love it! I've shared some of its recipes with friends interested in the dishes or baked good that I make and they love them. I'm about to order it as a gift for a friend. The book is well written, with introductory notes for the recipes and side notes that are very helpful when preparing the food. I am from France and grew up eating a lot of what's in the book and the author did a great job of providing easy to read and make recipes for everyday or entertaining while also modifying some recipes for the better by offering alternatives to some ingredients or reducing the overall amount of fat. This book makes a great house warming gift. Enjoy!

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  • Anonymous

    Posted December 29, 2002

    A simplified but savvy cookbook

    After visiting France I was determined to learn how to cook some of there extraordinary dishes. While shopping for the perfect cookbook I was totally intimidated by the terms, techniques, and the indgrediants that where needed untill I came across this book. Now I can cook basically anything with ease and not be intimidated. This is a must for lovers of French food, not to mention you will easily impress your fam and friends.

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