Now, Richard is one of the country's top cooking teachers and the founder of C-Cap, the non-profit Careers through Culinary Arts Program, so he is very concerned with the final result. His students go on to become top chefs in restaurants around the country, and are expected to understand French processes and produce authentic tasting cuisine. So his recipes, although often trimmed of excess fat or carbs, have lost none of the taste and richness of sensation that one expects from French food.
|Author, Richard Grausman|
If you are looking for a book that will allow you to wow your dinner guests, or recreate your french vacation at home without tearing your hair out, this is the book for you. Duck a l'Orange, Gnocchi a la Parisienne, Soup a L'Oignon, Tarte Tatin -- they're all here! Being half French, this book brings back all sorts of wonderful memories of family vacations for me. But I am also especially thankful to Richard for showing me a faster, juicier and tastier way to cook a whole chicken (on it's side!); how to make cream sauce for pasta or vegetables in less than a minute; and make my own glaze from fresh stock, a bouillion like gel that will keep for months in the fridge or freezer and add flavor to many, many meals.