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 than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.

When a step isn't crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It's an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.