Classic French food is hotter than ever. But one thing hasnat changedafew of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Childas Mastering the Art of French Cooking. The good news isawe donat need to. For the past 40 years Richard Grausman, Americaas premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easyaa refreshed and updated edition of his original collection, At Home with the French Classicsahe 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 Blancain 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 isnat critical, Grausman eliminates it. If something can be done in advance, he does it. Plus heas cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that donat compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. Itas 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|
|Publisher||:||Workman Publishing - 2011-05-18|