by Richard Grausman ‧ RELEASE DATE: Aug. 1, 2011
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
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by E.T.A. Hoffmann ‧ RELEASE DATE: Oct. 28, 1996
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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by E.T.A. Hoffmann ; adapted by Natalie Andrewson ; illustrated by Natalie Andrewson
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by E.T.A. Hoffmann & illustrated by Julie Paschkis
by Ludwig Bemelmans ‧ RELEASE DATE: Feb. 23, 1955
An extravaganza in Bemelmans' inimitable vein, but written almost dead pan, with sly, amusing, sometimes biting undertones, breaking through. For Bemelmans was "the man who came to cocktails". And his hostess was Lady Mendl (Elsie de Wolfe), arbiter of American decorating taste over a generation. Lady Mendl was an incredible person,- self-made in proper American tradition on the one hand, for she had been haunted by the poverty of her childhood, and the years of struggle up from its ugliness,- until she became synonymous with the exotic, exquisite, worshipper at beauty's whrine. Bemelmans draws a portrait in extremes, through apt descriptions, through hilarious anecdote, through surprisingly sympathetic and understanding bits of appreciation. The scene shifts from Hollywood to the home she loved the best in Versailles. One meets in passing a vast roster of famous figures of the international and artistic set. And always one feels Bemelmans, slightly offstage, observing, recording, commenting, illustrated.
Pub Date: Feb. 23, 1955
ISBN: 0670717797
Page Count: -
Publisher: Viking
Review Posted Online: Oct. 25, 2011
Kirkus Reviews Issue: Feb. 1, 1955
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developed by Ludwig Bemelmans ; illustrated by Steven Salerno
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by Ludwig Bemelmans ; illustrated by Steven Salerno
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