Ginette Mathiot Regional and International English

e-Book I Know How to Cook download

by Ginette Mathiot

ISBN: 071485736X
ISBN13: 978-0714857367
Language: English
Publisher: Phaidon Press; 1st edition (September 24, 2009)
Pages: 976
Category: Regional and International
Subategory: Cooking and Drinks

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spirit of her cooking. First published in 1932, I Know How to Cook is the indispensable and best-selling cookbook for every household.

spirit of her cooking. The recipes have been carefully updated to suit modern readers and their kitchens by French food writer Clotilde Dusoulier, the creator of the popular food blog, ww. nz

I Know How to Cook-all 975 pages and . pounds of it-meets this high practical standard?it includes . 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.

I Know How to Cook-all 975 pages and . pounds of it-meets this high practical standard?it includes everything you need to know-about tools, techniques, ingredient choice and menu-building-to take on almost any reasonable home-cooking challenge with Gallic flair. The Wall Street Journal.

I Know How to Cook book. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France.

With an even heftier array of nearly 2,000 recipes, it was an immediate hit and remained for decades the bible of French home cooks. The author, Ginette Mathiot, was a 25-year-old home economics teacher; her defiant title was meant to show that, while French cuisine had long been considered a male domain, French femmes knew how to cook, too. Or could learn, with Mathiot’s help.

Ginette Mathiot, who taught French cooking to the French with such succinct authority that her basic book of recipes sold more than five million copies . She was 91 and best known for her 1932 classic, ''I Know How to Cook.

Ginette Mathiot, who taught French cooking to the French with such succinct authority that her basic book of recipes sold more than five million copies, died on June 14 at a retirement home in Paris. In a country whose vaunted cuisine has been largely the province of men, the title of that book, Miss Mathiot's first, has a certain ring of defiance, and no wonder.

I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot

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.

I know how to cook, Ginette Mathiot. Absolutely brilliant book. I love the way it covers just about everything in french cuisine from rustic peasant food which I adore, to the more complex recipes and all the methodology and provenance that is relevent to both

I know how to cook, Ginette Mathiot. I love the way it covers just about everything in french cuisine from rustic peasant food which I adore, to the more complex recipes and all the methodology and provenance that is relevent to both. Verified purchase: Yes Condition: New. Best-selling in Non-Fiction. See all. Current slide {CURRENT SLIDE} of {TOTAL SLIDES}- Best-selling in Non-Fiction.

The bible of traditional French home cooking and the best-selling cookbook in France for three generations, I Know How to Cook contains over 1,000 recipes revised and updated for the modern kitchen.

Ginette Mathiot, Officier de la Légion d'Honneur, (23 May 1907 – 14 June 1998) was a French food writer and home economist

Ginette Mathiot, Officier de la Légion d'Honneur, (23 May 1907 – 14 June 1998) was a French food writer and home economist. Mathiot wrote over 30 books including the famous Je sais cuisiner which sold over 6 million copies; she also wrote the famous Je sais faire la pâtisserie (The Art of French Baking), which has been updated and published by Phaidon in 2011

I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot.

The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn't just teach you how to cook French, it teaches you how to cook, period.In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa's Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.

Comments:

Natety

I disagree with many of those who find this book difficult to work with. I was actually surprised at the simplicity of some of the recipes, not at all like the storm-und-drang of Julia Child. I find the recipes for vegetables particularly important, because they are esteemed far more at French tables than at our own. (Actually in France vegetables are often a separate course of the meal.) I was also delighted with the meat recipes and the quiches. I have been cooking from this book since it arrive and have had wonderful results. Plus, it is fun to read. Don't miss the last chapter which tells you how to have a dinner party--useful information if you happened to have servants and a dozen chic French aristocratic friends, that is, ha ha

Tehn

My French mother-in-law used it all her 95-year life and she was an incredible cook. My wife used the same one for another 55 years, and she gave French cooking lessons in the US. Now that my wife cannot cook, I took over and without prior knowledge and not much enthusiasm I became a decent cook. This is what the French families used for an everyday delicious meal that did not take hours to prepare, or for Sunday more elaborate cooking. No need for the most part to have to look for weird ingredients or a dozen spices. It is true that nowadays one can find a multitude of good to excellent recipes on the web. But this book takes only a few seconds to open to the right page. Now that we have daughters and daughter-in-law raised and living in the US, I have been buying this book for each one.

Gavidor

The most fascinating people on earth are the ordinary ones. You know, the ones who get up in the morning, go to their ordinary job, come home to their ordinary families at their ordinary homes and, out of their ordinary-ness, make extraordinary lives. We know these people, we ARE these people. This cook book tells you how other ordinary people like yourself cook halfway around the world. In reading this one can imagine the new bride full of fear that her food will be compared to his maman's and at the same time, she is full of hope that he will learn to love what she makes for him out of her love. One can imagine a young man trying out a recipe or two, trying to remember what exactly his beloved's favorite meal was called. Across the imagination also comes the portrait of the person past their prime in life, knowing how to cook by heart, but opening their treasured book to the favorite spotted and splashed pages and tasting meals from the past on the palette of the mind.

This is the French person's equivalent of "Joy of Cooking" or "Betty Crocker's Home Cooking". These are the ordinary sorts of foods that an ordinary Frenchman would cook and eat for their ordinary breakfast, dinner and supper. What makes this book extra-ordinary for English speaking cooks is the glimpse into the everyday life of another culture, one where chestnut soup is popular enough to have variations and there are specific recipes for both rabbit AND hare! Every recipe that I checked out was constructed with care and, except for the measurements not being averaged for Imperial measurements, perfectly able to be used in an North American kitchen.

This book will hold a place on my 'most frequently used cookbooks' shelf as an inspiration and invitation to taste someone else's ordinary life.

Error parents

First of all, let me get it right out there - this book is weak on technique. It goes with the assumption that you know the basics of French cooking (most of which can be learned via a variety of sources, Julia Child being one of them). It does, however, have an extraordinary range of recipes and information. Am I going to make or attempt each one? Pas de tout, but I'm going to have a great time cooking most of them.

The beginning of the book covers some good essentials - Seasonal Foods, Flavorings, a Glossary of commonly used terms, and most importantly, sauces. Sauces are elemental in French cuisine and if you want to know your beurre blanc, sauce bercy, bechamel and sauce poulette, this is the book for you. Recipes are arranged by genre (Hors d'Oeuvres, Soup, Fish, Meat, Poultry, Game et al) with an extraordinary section devoted to Milk, Eggs and Cheese. Even drinks are covered in Section 15 (Candies, Preserves and Drinks)

Need some menu planning suggestions from world renowned chefs? There's a section for that as well. How about general menu planning for seasonal cooking? It's here as well, in Ginette's Kitchen advice, as is general information on table settings, flower arrangements and serving order. There's a lot of information to be found in this book and I consider it to be a valuable acquisition for the collection of any lover of French culture and/or French cuisine.

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e-Book I Know How to Cook download

by Ginette Mathiot