Title: Only One Cookbook? Make it "French Classics"
Product review: I have dozens of cookbooks on my shelf but "French Classics" is always my "go to". From soup to dessert, the recipes are clearly written, easy to follow and mouth-watering. It assumes that the reader might want clear directions for a variety of culinary skills. The first time I brought home leeks I found them full of soil. Not to worry, on page 211, Mr. Grausman taught me how to clean them. What a relief to find that I was not the only person who might have found that a challenge. The Coq au Vin, fragrant and soul-satisfying, would be enough to recommend the cookbook but every page yields a happy new choice. Some take little time to prepare without detracting from their presentation, for instance, the elegantly simple Oranges au Champagne. Never patronizing or intmidating, Richard Grausman understands what is best in French cuisine and is willing to share its secrets. I think he understands me, too.
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