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I Know how to Cook
Author: Ginette Mathiot, Andy Sewell
Publisher: Phaidon Press
ISBN: 0714848042
Pages: 975
Year: 2009
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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.
I Know How to Cook
Author: Ginette Mathiot
Publisher: Phaidon Press
ISBN: 071485736X
Pages: 976
Year: 2009-09-24
View: 986
Read: 1154
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.
Je sais cuisiner
Author: Ginette Mathiot
Publisher: Editions Albin Michel
ISBN: 2226133720
Pages: 754
Year: 2002
View: 425
Read: 950
Plus de 2 000 recettes pour toutes les occasions : une cuisine traditionnelle raffinée, des menus équilibrés, des recettes de terroir et des plats exotiques. Beaucoup de recettes nouvelles et originales, des produits et des saveurs d'aujourd'hui. Clair, pratique, complet, entièrement remis à jour, le livre du savoir-cuisiner et du bien-manger indispensable à toutes les familles. Ce qui a fait l'immense réputation de Je sais cuisiner depuis quatre générations, c'est qu'il est un VRAI livre de cuisine pour FAIRE une vraie cuisine. Chaque recette a été plusieurs fois testée, les pesées, les durées de cuisson soigneusement vérifiées ; une cuisine traditionnelle donc, mais tradition ne veut pas dire passéisme. Ginette Mathiot propose des recettes adaptées aux orientations et aux goûts de la cuisine actuelle. " Avec ce nouveau je sais cuisiner, vous ne ferez pas de la " nouvelle cuisine " mais une cuisine nouvelle et rajeunie. " Ginette Mathiot
France: The Cookbook
Author: Ginette Mathiot
Publisher: Phaidon Press
ISBN: 0714872482
Pages: 976
Year: 2016-06-27
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The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication. With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice. The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn’t have to be complicated, heavy or too rich.
Je sais cuisiner
Author:
Publisher:
ISBN:
Pages: 683
Year: 1950
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The Art of French Baking
Author: Ginette Mathiot
Publisher: Phaidon
ISBN: 0714862401
Pages: 335
Year: 2011
View: 569
Read: 1317
From classic fruit tarts and delicious éclairs to airy soufflés to elaborate gâteaux, French pastries are unlike anything else in the world. Following the success of the French culinary bible I Know How to Cook by Ginette Mathiot, The Art of French Baking features more than 350 classic recipes for making authentic French pastries and desserts.
Je sais cuisiner
Author: H. Delage (Mlle.)
Publisher:
ISBN:
Pages: 650
Year: 1932
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Read: 682

Larousse gastronomique
Author: Prosper Montagné
Publisher: Crown
ISBN:
Pages: 1101
Year: 1961
View: 346
Read: 162

The Silver Spoon New Edition
Author: The Silver Spoon Kitchen
Publisher: Phaidon Press
ISBN: 0714862568
Pages: 1505
Year: 2011-10-24
View: 475
Read: 390
" "The quintessential cookbook." – USA Today The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. "
The French Market Cookbook
Author: Clotilde Dusoulier
Publisher: Clarkson Potter
ISBN: 0307984826
Pages: 224
Year: 2013-07-02
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Read: 324
Presents a collection of vegetarian recipes inspired by French cooking, using basic, readily available ingredients and including several options that are dairy- and gluten-free.
Je sais cuisiner végétarien : [500 recettes]
Author: Clea
Publisher:
ISBN: 2298102570
Pages: 331
Year: 2015
View: 518
Read: 1225

Spain: The Cookbook
Author: Simone and Inés Ortega
Publisher: Phaidon Press
ISBN: 0714872474
Pages: 1080
Year: 2016-06-27
View: 499
Read: 920
The bestselling book on traditional and authentic Spanish home cooking Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao. As well as its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This bestselling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.
The Madeleine Project
Author: Clara Beaudoux
Publisher:
ISBN: 1939931495
Pages: 285
Year: 2017-09-12
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"Simply magical. . . . Words and images, magnified in this book, are woven together in small strokes to create two moving portraits of women." --Lire "A beautiful book that bears witness. An original compilation of traces, thoughts and photos . . . that form the strata of our collective memory." --T�l�rama A young woman moves into a Paris apartment and discovers a storage room filled with the belongings of the previous owner, a certain Madeleine who died in her nineties, and whose treasured possessions nobody seems to want. In an audacious act of journalism driven by personal curiosity and humane tenderness, Clara Beaudoux embarks onThe Madeleine Project, documenting what she finds on Twitter with text and photographs, introducing the world to an unsung twentieth-century figure. Along the way, she discovers a Parisian life indelibly marked by European history. This is a graphic novel for the Twitter age, a true story that encapsulates one woman's attempt to live a life of love and meaning together with a contemporary quest to prevent that existence from slipping into oblivion. Through it all,The Madeleine Project movingly chronicles, and allows us to reconstruct, intimate memories of a bygone era. Clara Beaudoux is a Paris-based journalist for the France Info news network.The Madeleine Project has been wildly popular in France. You can follow her on Twitter at @Clarabdx.
Preserving
Author: Ginette Mathiot
Publisher: Phaidon Press
ISBN: 071486952X
Pages: 336
Year: 2015-09-28
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Classic French preserving techniques updated for a modern audience. A vibrant package crammed with every recipe youâ??ll ever need to conserve, salt, pickle, and smoke your own fresh produce. Written by Ginette Mathiot and revised and updated by Clotilde Dusoulier of Chocolate and Zucchini. Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques.
Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Pages: 914
Year: 1959
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Includes Part 1, Number 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (July - December)