Traditional French cooking reimagined for the contemporary American kitchen.
The title of Grausman’s (At Home With French Cooking, 1988) latest might strike readers as a bit of an oxymoron—“easy” is a relative term when it comes to mastering French culinary techniques. Yet the author has tackled this often intimidating cuisine and made it much more accessible to the American cook. He draws upon his years as a teacher to understand where a novice cook’s confusion might arise, and whisks those fears away with clear, step-by-step instructions. He shares time-saving tips and amends even the most sacred French recipes to make them more palatable to today’s cooks. Grausman does not, however, compromise the integrity of the recipes. You still need fish heads for Bouillabaisse, and while he has cut back on certain health-compromising ingredients like salt, there’s still plenty of cream and butter. The author takes technique seriously, and he provides numerous instructional asides and illustrations. Dessert is not an afterthought, but rather an 86-page section of tempting recipes, including pastries. Complex without being complicated, there are plenty of meals presented that lend themselves to quick yet elegant dinners. The Chicken with Riesling is flavorful, rich and creamy, and easy enough to prepare on a busy weeknight. And then there’s the soufflé. With Grausman as a guide, anyone can produce this lighter-than-air treat. And yes, it cooks in just 10 minutes. Classic French cuisine for everyone, from beginners to professionals.
Pub Date: Aug. 1, 2011
ISBN: 978-0-7611-5854-7
Page Count: 432
Publisher: Workman
Review Posted Online: July 5, 2011
Kirkus Reviews Issue: July 15, 2011
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
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