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

( 2 )

Overview

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 ...
See more details below
Paperback
$11.32
BN.com price
(Save 33%)$16.95 List Price
Pick Up In Store

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (45) from $3.66   
  • New (27) from $3.66   
  • Used (18) from $3.77   
French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen

Available on NOOK devices and apps  
  • Nook Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$10.33
BN.com price
(Save 39%)$16.95 List Price

More About This Book

Overview

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.

Read More Show Less

Editorial Reviews

Publishers Weekly
This author took cooking classes with James Beard, served as the U.S. representative for Le Cordon Bleu from 1969 till 1985, and is the founder and president of the nonprofit Careers Through Culinary Arts Program. In short, he knows what he's doing (and how to teach others to do it, too), and that's reflected in this book's 250 recipes for accessible versions of French classics, including slow-scrambled eggs with truffles, mousseline-stuffed trout, cassoulet, beef Burgundy, and duck à l'orange. Though the prose feels a tad condescending and out of touch, it does include helpful instruction on everything from washing and storing salad greens to solving common soufflé problems. Perhaps most valuable of all is the section on the sauces (velouté, bechamel, beurre blanc, demiglace, and more) that make French cooking what it is. Anyone who's been schooled mainly in the 30-minute meals tradition would benefit from the education this book offers. (June)
Sam Sifton
For those interested in, if slightly intimidated by, the intricacies of French cuisine, this book will be a balm.
—The New York Times
Read More Show Less

Product Details

  • ISBN-13: 9780761158547
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/18/2011
  • Pages: 392
  • Sales rank: 404,699
  • Product dimensions: 7.30 (w) x 9.10 (h) x 0.90 (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.
Read More Show Less

Table of Contents

Introduction
Coming to Terms
First Courses
Main Courses
Vegetables and Other Accompaniments
Pastries & Desserts
Basics
Read More Show Less

Customer Reviews

Average Rating 4.5
( 2 )
Rating Distribution

5 Star

(1)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews

  • Posted September 1, 2011

    Easy classics

    Many recipes to choose from and easy to moderate to make!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted September 8, 2012

    Highly recommend

    Easy to understand and create the recipes in an American kitchen.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
Sort by: Showing all of 2 Customer Reviews
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)