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

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

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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.
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Editorial Reviews

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
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)
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Product Details

  • ISBN-13: 9780761165361
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/18/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 392
  • Sales rank: 318,202
  • File size: 4 MB

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
Main Courses
Vegetables and Other Accompaniments
Pastries & Desserts
Basics
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Customer Reviews

Average Rating 4.5
( 2 )
Rating Distribution

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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.

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  • Posted September 8, 2012

    Highly recommend

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

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

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