At Home with the French Classics - Tapa blanda

. . . No one writes with more clarity than a great cooking teacher and that is exactly what Richard Grausman is. -Gael Greene

"Rarely does a cookbook combine sound advice with great food. Richard Grausman has written a remarkable book because it is so consistently wise when it is so easy to be faddish." -Paula Wolfert

No one has done more to make French cooking accessible to Americans than Richard Grausman. His culinary innovations and techniques-golden souffles baked in just 10 minutes, a light and luscious mousse au chocolat that can be made as a cake, chocolate roll, souffle, or pudding-transform the classics to fit our contemporary diet and schedule.

When a step isn't crucial, he 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 for health-conscious recipes without compromising the essential nature of the dish. In more than 250 splendid recipes, Grausman presents grand cuisine for both gracious entertaining and the everyday meal with an unmistakable French Flair.