French Classics Made Easy

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 w