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

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

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by Richard Grausman
     
 

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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,

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.

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

Product Details

ISBN-13:
9780761158547
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/18/2011
Pages:
392
Sales rank:
374,651
Product dimensions:
7.30(w) x 9.10(h) x 0.90(d)

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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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French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen 4.5 out of 5 based on 0 ratings. 2 reviews.
misskittycp More than 1 year ago
Many recipes to choose from and easy to moderate to make!
JMJMN More than 1 year ago
Easy to understand and create the recipes in an American kitchen.