Available on ckbk now
French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Original Publisher
Date of publication


Cassoulet, Coq au Vin and Bouillabaisse all get noughties-era updates in culinary teacher Richard Grausman’s step-by-step guide. Without compromising the soul of any dish, Grausman diligently reduces the amount of butter, cream, egg yolks, salt and sugar required, making decadent French flag-bearers more accessible.

from the publisher

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.

Features & Stories

A route through ckbk’s French cookbook collection

A route through ckbk’s French cookbook collection

Loving French food is easy. Finding exactly what kind of French food to cook, learn about and discover is a bit more complicated. This route through France’s regions, chefs and cooking styles will help you find the best of French cuisine

Recommended by

Susi Gott Séguret

Chef, Author, Culinary School Director

The first French recipes for anyone to master.