(KCBS) – KCBS Food and Wine Editor Narsai David reviews this cookbook, French Classics Made Easy: A 10-minute Souffle, A Contemporary Bouillabaisse, A Lighter, Quicker Cassoulet – 250 Great Recipes Simplified For The Modern Kitchen” by Richard Grausman.
This book really looks like a winner. It’s written by Richard Grausman and he has done some really intriguing things. He studied at Cordon Bleu, taught, and he is the founder and President of the nonprofit Careers Through Culinary Arts Program that works with students all around the country to help them develop their abilities as cooks to get into the hospitality industry.
Back to the book. This is a revised and updated edition. Grausman really does “cut to the quick.” He takes complex recipes and simplifies them for the everyday cook. It includes a section of basics – stocks, sauces, metric system in cooking, pastry making, lots of good all around background information that makes it so easy to capture those French classics.
Hardcover: 432 pages
Publisher: Workman Publishing Company (May 18, 2011)
Product Dimensions: 9.2 x 7.3 x 1.3 inches
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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