Despite our growing kitchen savvy, many Americans still find French food too intimidating, too time-consuming, and too complicated. Richard Grausman, a well-known teacher of French cooking, has had a long-time mission to dispel this fear and make French cooking accessible and understandable to the American home cook. The result? AT HOME WITH THE FRENCH CLASSICS. This compendium of over 250 classic and traditional French dishes offers recipes that are not only approachable, but are also geared to the contemporary American lifestyle. The author has cut back on salt, fat, eggs, butter, and cream without any loss of authenticity or taste. The recipes have been streamlined by the use of modern appliances. Certain classic techniques, which are neither sensible for the modern kitchen nor vital for the recipe's success, have been revised or eliminated.
