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French Classics Made Easy Hardcover – May 18, 2011


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Product Details

  • Hardcover: 432 pages
  • Publisher: Workman Publishing Company (May 18, 2011)
  • Language: English
  • ISBN-10: 0761165517
  • ISBN-13: 978-0761165514
  • Product Dimensions: 9.6 x 7.6 x 1.1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #231,213 in Books (See Top 100 in Books)

Editorial Reviews

Review

“The French classics come to life in this engaging and riveting cookbook. Everyone from the professional restaurant chef to the home cook will find foolproof recipes here. Bravo Richard, for making these delicious classics accessible to all.”
—Drew Nieporent, Nobu, Tribeca Grill, Corton, Centrico
--This text refers to an out of print or unavailable edition of this title.

From the Back Cover

Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman’s for ease, clarity, sheer deliciousness, and an understanding of how home chefs can—and should—cook classic French food.  A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.

When a step isn’t crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It’s an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.

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Customer Reviews

Hands down, Richard Grausman's, French Classics Made Easy, is the best cookbook I've ever used!
Sueda
I haven't tried any of the recipes yet - but I have read through the book, and It makes me feel that I can make these great dishes without fear.
Barbara D. Zambrana
As for ease of use, I think the pictures are really helpful, the directions are very clear and the recipes uncomplicated to prepare.
Valerie S

Most Helpful Customer Reviews

31 of 32 people found the following review helpful By price watcher on September 18, 2011
Format: Paperback
I believe I have been a secret Francophile for a lot of my adult life as a cook - at least when it comes to French cuisine and culture. Despite my Central Euro roots, and my passion for many other cuisines of the world, I have cooked many of the French classics that Richard Grausman, the author of "French Classics Made Easy" includes in this 'keeper' of a book. The best known classics such as Coq au Vin, Bouillabaisse, Boeuf Bourguignon, Cassoulet, Navarin D'Agneau to name a few of my favorites, are all included in this treasure of a book.

Actually, there are 250 French recipes that Grausman delivers to the home cook using ingredients readily available at your local supermarket. Add to that, the illustrated step-by-step techniques (for example, "How to Line a Tart Pan" as illustrated and described on page 65) and others throughout the book all add to the excellence of this cookbook.

The extent of Grausman's attention to detail in writing this book is to be commended. For ease of recognition to his audience, the recipe titles are in English, followed by the French translation. In addition, a personal favorite feature of any cook book is that the Table of Contents be comprehensive enough to include the page number where the reader can find not only where a particular Chapter can be found, but what page to find a particular category within a Chapter. That may seem like a "nit-picking" feature for me to get excited about, but trust me, when you've read, judged, and used as many cook books as I have in my professional culinary life, that feature is very useful to the reader!
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38 of 43 people found the following review helpful By BeachBrights VINE VOICE on July 12, 2011
Format: Paperback
Length: 3:54 Mins
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20 of 22 people found the following review helpful By Sueda on August 29, 2011
Format: Paperback Verified Purchase
Hands down, Richard Grausman's,
French Classics Made Easy, is the best cookbook I've ever used!
The book takes classic recipes and simplifies them to make
them hits at any meal. Suggested wine and side dishes are perfect
complements to each recipe, and every dish I've prepared never
fails to get rave notices from family and friends.
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13 of 14 people found the following review helpful By bejoy on August 22, 2011
Format: Paperback
This is an awesome cookbook! I bought this because I have absolutely no experience with French cooking, thought it would be fun to try, and am a grad student so I don't have hours on hand to spend in the kitchen. I'm so happy I bought it!

Richard Grausman puts a lot of himself in the cookbook in a way that makes me feel like I'm taking a fun cooking class taught by somebody I really like. He adds a lot of notes about why you should or shouldn't do things a certain way, which I think is a sign of a good teacher and helps me be a better cook. And it never comes across as patronizing.

The really nice thing about it, too, is that the recipes are actually affordable. Sure, a few of them have some pricier ingredients, but Grausman always gives the chef an out if need be.

If you want to try French cooking, buy this cookbook!
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23 of 28 people found the following review helpful By Culinary Arts Teacher on November 8, 2011
Format: Paperback
I have been teaching the culinary arts to high school students for 23 years. Before becoming a teacher, I was a chef and restaurant owner for 12 years. French Classics Made Easy by Richard Grausman changed my life and those of my students in ways I never thought possible.

My students have been using French Classics for 20 years. At first, teaching 14 year old beginners about French cuisine was intimidating, but Richard Grausman's clarity Made it Easy. My student's start out making Baguettes, next Ganache with Creme Anglaise, and on to French Crepes. They can't believe their success nor can their parents. Over the years, these 14 year olds have progressed far beyond their dreams and my expectations. They have been featured on seven national television shows, including Martha Stewart, Bobby Flay, Mario Batali, Nightline, the Food Network's Challenge and Chopped.

Learning the basics and cooking the French Classics has given my students the confidence to excel in college and become pillars of the industry.

My former students began with French Classics and now look where they are
- the Executive Chef for the national chain, Capital Grille
- the Executive Chef for one of Charlie Palmer's restaurants and now owns his own restaurant Broadway By Amar in Laguna Beach, California
- the Executive Chef at the celebrity packed, Strand Hotel in New York
- the Pastry Chef to the stars making specialty cakes for Sofia Vergara, Brooke Shields and Carmelo Anthony
- the Banquet Sous Chef at the Four Seasons Hotel in NYC!

The lives of my students have been changed by Richard Grausman and his book French Classics Made Easy is a Culinary Masterpiece!

By Aristotle Matsis
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9 of 10 people found the following review helpful By Valerie S on September 27, 2011
Format: Hardcover Verified Purchase
I am extremely excited about this cookbook. It is one of my top 5 favorite cookbooks (I have 11 linear feet of cookbooks) and it's definitely the most user friendly in terms of techniques of the books on my list. Richard Grausman's recipes are not only fabulous, he is a wonderful teacher, making French cooking "easy"! No home-cook will find these recipes intimidating, as there are many shortcuts to the classic French recipes. All will find them amazingly delicious. This book is an absolute gem.

French Classics Made Easy has given me a great excuse to have numerous dinner parties this summer, each time rolling out impressive, flavorful meals that have been enormous hits. Guests always beg for the recipe! Stated prep/cooking times seem right on, and since many of them require less than an hour, it's pretty easy to pull together a meal quickly. I appreciate that the advance preparation and hold times for the refrigerator and freezer (if applicable) are given for the recipes. There are even serving suggestions to help in menu planning.

Everything has been absolutely excellent, but some of my favorites are Watercress Soup, Shrimp A La Provencale (Shrimp in Garlic Tomato Sauce), Chicken A La Portugaise (Chicken with Mushrooms, Tomato, and Olives), French Lamb Stew, Waterless Cooked Carrots, Sauce Beurre Blanc (White Butter Sauce), and Almond Cake with Raspberry Puree. The recipe for Chocolate Mousse is fabulous and a snap to make. Actually, I have made most all the recipes in the book, many over and over again, and found them all absolutely yummy.

As for ease of use, I think the pictures are really helpful, the directions are very clear and the recipes uncomplicated to prepare. The introduction includes good information about ingredients, preparation, and even equipment.
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