French Classics Made Easy

French Classics Made Easy

Workman Publishing Company
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Classic French food is hotter than ever. But one thing hasnt changedfew of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Childs Mastering the Art of French Cooking. The good news iswe dont need to. For the past 40 years Richard Grausman, Americas premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easya refreshed and updated edition of his original collection, At Home with the French Classicshe shares all of his extraordinary innovations and techniques. Golden souffls in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, souffl, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blancin 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 isnt critical, Grausman eliminates it. If something can be done in advance, he does it. Plus hes cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that dont compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. Its the grandness of French cuisine, made accessible for both entertaining and everyday meals.

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