AL MOMENTO ESAURITO
Informazioni su questo prodotto
Product Identifiers
PublisherWorkman Publishing Company, Incorporated
ISBN-100761165517
ISBN-139780761165514
eBay Product ID (ePID)99582618
Product Key Features
Book TitleFrench Classics Made Easy
Number of Pages432 Pages
LanguageEnglish
TopicRegional & Ethnic / French
Publication Year2011
IllustratorYes
GenreCooking
AuthorRichard Grausman
FormatHardcover
Dimensions
Item Height1 in
Item Weight38.2 Oz
Item Length9.5 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2011-017061
Dewey Edition23
Dewey Decimal641.5944
Table Of ContentIntroduction Coming to Terms First Courses Main Courses Vegetables and Other Accompaniments Pastries & Desserts Basics
SynopsisClassic 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 who knows how to boil water or dice an onion. When a step isn't critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don't compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It's the grandness of French cuisine, made accessible for both entertaining and everyday meals., 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 souffles in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, souffle, 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 who knows how to boil water or dice an onion. When a step isn t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It s the grandness of French cuisine, made accessible for both entertaining and everyday meals. ", This revised edition of an information-packed cookbook will have a new generation of home cooks serving upquintessentially French fare prepared with an eye to our modem tastes and schedules.
LC Classification NumberTX719.G756 2011
