French Classics Made Easy
Год: 2008
Автор: Richard Grausman
Издательство: Workman
ISBN: 9780761165361
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 818
Описание:
Classic French food is hotter than ever. But one thing hasn’t changed—few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child’s Mastering the Art of French Cooking. The good news is—we don’t need to. 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. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc—in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion.
When a step isn’t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don’t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It’s the grandness of French cuisine, made accessible for both entertaining and everyday meals.
250 понятных пошаговых рецептов ключевых блюд французской кухни. Теперь их реально приготовить у себя дома...
Оглавление
INTRODUCTION
COMING TO TERMS
FIRST COURSES
PAGE 14
The perfect entry into a meal, many of these dishes also work well as light lunches or suppers.
SOUPS
SALADS
EGGS & OMELETS
SOUFFLÉS
FISH MOUSSES
PÂTÉS & TERRINES
CRÊPES
QUICHES
SAVORY CREAM-PUFF PASTRIES
SAVORY PUFF PASTRIES
PASTA
MAIN COURSES
PAGE 86
Here are timeless favorites from the repertoire of French main courses simplified for ease in the home kitchen.
SEAFOOD
POULTRY
MEAT
VEGETABLES & OTHER ACCOMPANIMENTS
PAGE 170
Enjoy a selection of French dishes that work well as side dishes in an American-style dinner.
PASTRIES & DESSERTS
PAGE 210
Marvelous desserts complete the meal, and the selection in this section can be created without fuss or excessive amounts of time.
PASTRIES
DESSERTS
BASICS
PAGES 300
These basic recipes are the cornerstone of French cuisine.
STOCKS
SAUCES
BREADS
DESSERT SAUCES
APPENDIX A:
THE METRIC SYSTEM IN COOKING AND PASTRY MAKING
APPENDIX B:
HIGH-ALTITUDE COOKING
CONVERSION TABLES
INDEX
