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French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen
About the Book
Widely heralded and respected culinary educator, Richard Grausman, founder and president of the Careers through Culinary Arts Program (C-CAP), has made French cooking accessible to countless home cooks, chefs, and culinary students for 40 years. His cookbook, At Home With the French Classics, published in 1988, showcased his techniques and recipes and garnered rave reviews, becoming a landmark cookbook of French cuisine.
French Classics Made Easy is a completely refreshed and updated edition of Grausman’s original collection that makes his innovations and techniques more accessible than ever. In French Classics Made Easy Grausman delivers 250 foolproof French recipes using ingredients readily available at the local supermarket and includes illustrated step-by-step techniques. For ease of recognition, the recipe titles are in English (followed by their complete French translations).
When a step isn’t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus, when possible, he’s cut the amount of butter, cream, egg yolks, salt, and sugar without compromising the essential nature of the dish. The enduring popularity of Julia Child has elevated interest in classic French cuisine, yet Americans are often intimidated by the lengthy, complicated preparation and the long list of ingredients that accompany it. Now, anyone who knows how to boil water or dice an onion can prepare Grausman’s golden soufflés, Coq au Vin, Bouillabaisse, Boeuf Bourguignon, and more with confidence. An unparalleled recipe collection, french classics made easy will unlock the mystique behind French cuisine to a new generation of home cooks.
About the Author
Richard Grausman, one of America's most respected culinary educators, is the author of French Classics Made Easy (Workman Publishing). He is the founder and president of the Careers through Culinary Arts Program (C-CAP), a nonprofit that works through public schools to prepare underserved high school students for college and careers in the restaurant and hospitality industry.
Grausman credits the late James Beard with inspiring him to turn what had been a hobby into a career. After graduating from the University of North Carolina in 1959 with a degree in economics, Grausman spent six years in the import business. During his evenings, he found creative release in the kitchen. Classes with Beard made it clear that his future lay in cooking.
In 1967, Grausman enrolled at Le Cordon Bleu in Paris, where he decided on a career in teaching. There he earned the coveted Grand Diplôme and so impressed the school’s owner, Madame Elizabeth Brassart, that she made him Le Cordon Bleu’s first, exclusive representative. As ambassador for Le Cordon Bleu, Grausman taught in major cities across the United States. He also appeared on television and conducted travel seminars in Paris and the French Riviera. He’s contributed articles and recipes to Food & Wine, New York, House Beautiful, Cosmopolitan and other magazines.
Over nearly four decades, Grausman has established himself as one of the country’s premier culinary teachers. Joyce Rosencrans, Food Editor of The Cincinnati Post, writes: “A great cooking teacher is one part scientist, one part artist, and one part teacher/ communicator. It’s rare to encounter a cooking teacher talented in all three areas, but Richard Grausman is one of this country's best.” Florence Fabricant of The New York Times concurs: “Richard Grausman is one of the best teachers in the business.” Among the many awards Grausman has received are: the IACP Humanitarian Award, James Beard Humanitarian of the Year Award, Bon Appétit magazine’s Humanitarian of the Year Award, American Culinary Federation Presidential Medallion, Food Arts magazine’s Silver Spoon Award, and others.
As an active member of numerous industry associations, including the International Association of Culinary Professionals (IACP), the American Institute of Wine & Food (AIWF), the American Culinary Federation (ACF), and Women Chefs and Restaurateurs (WCR), Grausman acts as an advocate for the training and nurturing of the next generation of culinary professionals. Mr. Grausman and his wife live in New York City.
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