French Classics Made Easy

French Classics Made Easy

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Classic French food is hotter than ever. But one thing hasna€™t changeda€”few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Childa€™s Mastering the Art of French Cooking. The good news isa€”we dona€™t need to. For the past 40 years Richard Grausman, Americaa€™s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easya€”a refreshed and updated edition of his original collection, At Home with the French Classicsa€”he shares all of his extraordinary innovations and techniques. Golden soufflAcs in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflAc, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanca€”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 isna€™t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus hea€™s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that dona€™t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. Ita€™s the grandness of French cuisine, made accessible for both entertaining and everyday meals.It can be baked in a multitude of forms, from profiteroles (miniature cream puffs) or Acclairs to elaborate dessert creations, ... Although the French would certainly add sugar to a cream-puff dough used to make a dessert and salt to a dough usedanbsp;...

Title:French Classics Made Easy
Author:Richard Grausman
Publisher:Workman Publishing - 2011-05-18


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