
Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman's for ease, clarity, sheer deliciousness, and an understanding of how home chefs can-and should-cook classic French food. A Cordon Bleu-trained cooking teacher, Grausman has spent more...

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 allowance to tackle the classics as presented by Julia Child s "Mastering the Art of French Cooking." The good news is we don t...