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"French Classics Made Easy" by Richard Grausman (Workman, ISBN 9780761158547, $16.95)  

Today is Bastille Day. I've decided to celebrate by preparing dinner from "French Classics Made Easy" by Richard Grausman. Before you decide to be impressed with my culinary efforts, you should probably take a look at this book. Grausman is a Cordon Bleu-trained cooking instructor who has spent more than forty years making French food accessible to Americans. He eliminates non-crucial steps, uses shortcuts when applicable, and prepares steps in advance. The accessible nature is just one reason to give this cookbook more than a cursory glance.  

Another reason is the sheer number of recipes provided in the cookbook that have been simplified for the everyday kitchen. Grausman has adapted 250 recipes that are separated into First Courses, Main Courses, Vegetable & Other Accompaniments, Pastries & Desserts, and Basics.   

A third reason? The price. This paperback is just $16.95. That breaks down to 7 cents per recipe. Seven cents!  

And now for the menu. Dessert first, right? Last night my daughter said to me, "I want to kiss the man who invented truffles. If it’s not a man, then I’ll just give a very affectionate hug." So for Lizzie, we're having Ganache Truffles (page 295). [I'll take the very affectionate hug, thank you very much.] I also plan to make Endive and Pink Grapefruit Salad (page 28), Fillet Steaks Charlemagne (page 143), and Zucchini Stuffed with Mushrooms and Ham (page 195).  

Here's that menu again in French: Salade d'Endives et de Pamplemousse Rose, Tournedos Charlemagne, Courgettes Fracies, and Truffes au Chocolat a la Creme.  Sounds better, right? Okay. Now you can be impressed.  

Review by Beth Golay

French Classics Made Easy (Paperback)

By Richard Grausman

$16.95

ISBN-13: 9780761158547
Availability: Usually Ships in 1-5 days
Published: Workman Publishing, 5/2011

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