From the Publisher
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.
From the Jacket
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.
About the Author
Richard Grausman, one of the country''s premier cooking teachers, holds the Grand Diplome 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.
About the Book
Previous edition: At home with the French classics, c1988.
