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French Classics Made Easy
     

French Classics Made Easy

4.0 1
by Richard Grausman
 

Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman’s for ease, clarity, sheer deliciousness, and an understanding of how home chefs can—and should—cook classic French food.  A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His

Overview


Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman’s for ease, clarity, sheer deliciousness, and an understanding of how home chefs can—and should—cook classic French food.  A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.

When a step isn’t crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It’s an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.

Product Details

ISBN-13:
9780761165514
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/18/2011
Pages:
432
Product dimensions:
7.40(w) x 9.30(h) x 1.20(d)

What People are Saying About This

From the Publisher
“The French classics come to life in this engaging and riveting cookbook. Everyone from the professional restaurant chef to the home cook will find foolproof recipes here. Bravo Richard, for making these delicious classics accessible to all.”
—Drew Nieporent, Nobu, Tribeca Grill, Corton, Centrico

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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