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    I Know How to Cook (Hardback) By (author) Ginette Mathiot, Edited by Clotilde Dusoulier, Translated by Angela Bradford, Translated by Imogen Forster

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    DescriptionI 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.

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  • Full bibliographic data for I Know How to Cook

    I Know How to Cook
    Authors and contributors
    By (author) Ginette Mathiot, Edited by Clotilde Dusoulier, Translated by Angela Bradford, Translated by Imogen Forster
    Physical properties
    Format: Hardback
    Number of pages: 976
    Width: 180 mm
    Height: 270 mm
    Thickness: 65 mm
    Weight: 2,410 g
    ISBN 13: 9780714848044
    ISBN 10: 0714848042

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    LC subject heading:
    DC22: 641.5944
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    BISAC V2.8: CKB034000
    Thema V1.0: WBN
    Illustrations note
    col. Illustrations
    Phaidon Press Ltd
    Imprint name
    Phaidon Press Ltd
    Publication date
    01 October 2009
    Publication City/Country
    Author Information
    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.
    Review quote
    '... 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 Press
    Table of contents
    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