For many the mere idea of French cooking does not include the word "easy" in the sentence but author RIchard Grausman is determined to illustrate that it can be in his new book, Given Grausman's background and tremendous empathy for people, it rolls over into the cookbook teaching style. From the very beginning, a listing of essential French ingredients are listed and suggestions of items which can be substituted. The basic cooking utensils for French Cooking are listed. There is a section devoted to basic recipes for stocks, sauces, and breads which he coins the term of "cornerstone of French cuisine."
There are certain recipes accompanied with illustrations of instructions. It is a great idea given that a generation of new working parents are use to visual instructions on TV and the internet.
I don't believe that all of the recipes are foolproof but there is extreme attention to detail put forth in expressing the process of how to perform the recipe.
See Grausman below giving pointers to High School students in Los Angeles.
