- EAN13
- 9780761158547
- ISBN
- 978-0-7611-5854-7
- Éditeur
- Workman
- Date de publication
- 14/05/2011
- Nombre de pages
- 392
- Dimensions
- 23,5 x 18,5 x 2 cm
- Poids
- 930 g
- Fiches UNIMARC
- S'identifier
French Classics, Made Easy
A 10-Minute Soufflé, a Contemporary Bouillabaisse, a Lighter, Quicker Cassoulet - 250 Great Recipes Simplified for the Modern Kitchen
Richard Grausman
Workman
"Richard Grausman is a true culinary icon.
He really has no parallel, and his passion to teach is remarkable.
He is the embodiment of our culinary education."
—JONATHAN WAXMAN, CHEF/OWNER, BARBUTO
"Richard Grausman has dedicated his career to helping American cooks
discover how easy it can be to cook the French classics. Anyone who wants to know how to make great dishes need look no further than this book?
—MICHAEL MCCARTY, CHEF/OWNER, MICHAEL'S RESTAURANTS
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.
He really has no parallel, and his passion to teach is remarkable.
He is the embodiment of our culinary education."
—JONATHAN WAXMAN, CHEF/OWNER, BARBUTO
"Richard Grausman has dedicated his career to helping American cooks
discover how easy it can be to cook the French classics. Anyone who wants to know how to make great dishes need look no further than this book?
—MICHAEL MCCARTY, CHEF/OWNER, MICHAEL'S RESTAURANTS
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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