Many American cooks love French recipes, but because of the lengthy ingredient lists and sophisticated techniques involved in many classic French recipes they are less likely to attempt them at home. A renowned chef trained in Cordon Bleu cooking methods wants to change that by offering simplified versions of French classics in his new book "French Classics Made Easy."
The book by Richard Grausman features 392 pages of recipes, including 10 minute souffles, a lighter and simpler version of a cassoulet that leaves out the duck fat, and a modern take on bouillabaisee. All the recipes have been reworked for modern kitchen equipment and techniques, and are more health-conscious then their classic inspirations as well. That doesn't mean there's less flavor, though, as all the classics from Biarritz cookies to quiche Lorraine make an appearance.