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French Classics Made Easy

By Richard Grausman

Published 2011

  • About
I used whole milk when creating the recipes. However, because of my wife’s preference for skim milk, I have been cooking “light” for more than 15 years. Feel free to use whatever milk is on hand.
Many classic French recipes call for milk to be scalded. This practice dates back to the days before pasteurization and was important for health reasons. Today, if I heat milk in a recipe, it is to shorten the overall cooking time.

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