No one has done more to make French cooking accessible to Americans than Richard Grausman. His culinary innovations and techniques -- golden souffles baked in j

Classic French food is hotter than ever. But one thing hasn’t changed—few of us have the time, the patience, the technique, or the cream and butter allowanc

Gathers simplified recipes for French-style soups, salads, eggs, souffles, terrines, crepes, quiches, seafood, poultry, meat, vegetables, pastries, and desserts

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detaile

In this charming book, chef, restaurateur and author Boulestin dispels the myth that French cooking is complicated and full of nondescript dishes with pretentio