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.
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.
Chef, Author, Culinary School Director
The first French recipes for anyone to master.