Average Reviews:
(More customer reviews)This is an awesome cookbook! I bought this because I have absolutely no experience with French cooking, thought it would be fun to try, and am a grad student so I don't have hours on hand to spend in the kitchen. I'm so happy I bought it!
Richard Grausman puts a lot of himself in the cookbook in a way that makes me feel like I'm taking a fun cooking class taught by somebody I really like. He adds a lot of notes about why you should or shouldn't do things a certain way, which I think is a sign of a good teacher and helps me be a better cook. And it never comes across as patronizing.
The really nice thing about it, too, is that the recipes are actually affordable. Sure, a few of them have some pricier ingredients, but Grausman always gives the chef an out if need be.
If you want to try French cooking, buy this cookbook!
Click Here to see more reviews about: French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen
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.
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