French Classics Made Easy

en Limba Engleză Paperback – 6 iul 2011

Over the years the author, America's premier culinary teacher, has been training chefs in a simpler, better way of French cooking. In this title, he shares all of his innovations and techniques such as: golden souffles in ten minutes, and a light and luscious chocolate mousse that can be made as a cake, a chocolate roll, souffle, or pudding.

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Specificații

ISBN-13: 9780761158547
ISBN-10: 0761158545
Pagini: 392
Ilustrații: two-colour illustrations
Dimensiuni: 187 x 235 x 21 mm
Greutate: 0.91 kg
Ediția:Revised, Update
Editura: Workman Publishing

Textul de pe ultima copertă

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.

Descriere

Grausman offers more than 250 great French recipes that are updated and simplified for the American kitchen.

Cuprins

Notă biografică

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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