I Know How To Cook
Published on 1. October 2009
Book
Hardback
1072 pages
978-0-7148-5736-7 (ISBN)
Description
I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.
Reviews / Votes
'... admirably comprehensive and clear ... beautifully illustrated, too.' Nick Curtis, Evening Standard 'Putting Ginette Mathiot on your shelf is akin to discovering a French grandmother you didn't know you had. ... this will teach you everything you need to learn about classic French cooking.' Sally Hughes, Books for Cooks, London, The Bookseller 'Want the perfect coq au vin or crepe suzette? This is the book for you' Daily Mail 'I Know How to Cook ... includes everything you need to know ... to take on almost any reasonable home-cooking challenge with Gallic flair.' The Wall Street Journal 'A comprehensive collection.' The New York Times Book Review 'Pure French cuisine.' Associated PressMore details
Language
English
Place of publication
London
United Kingdom
Dimensions
Height: 270 mm
Width: 180 mm
Thickness: 65 mm
ISBN-13
978-0-7148-5736-7 (9780714857367)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Ginette Mathiot (1907-1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine. Je sais cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.
Content
Introduction RECIPES Sauces, Condiments, Hors-d'oeuvres, Additional preparations, Soups, Eggs, Fish, Meat, Poultry, Game, Fresh vegetables, Salads, Pulses, Rice, Pasta, Desserts, Pastries, Sweets, Beverages, Preserves, Jams Glossary Index