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 ...
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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.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Book. Large Thick Octavo; VG-/G+; pink, blue, green and yellow pictorial spine with blue and red text; first US edition; dust jacket has modest shelf wear; some edge wear with one or two chips; publisher's sticker to front; cloth exterior has light wear; strong boards; text block exterior edges have slight wear; pictorial endpapers; interior clean; illustrated; pp 975; additional shipping may be necessary due to size/weight restrictions for international/expedited orders. 1363779. FP New Rockville Stock.
I Know How to Cook. Not only a title but a personal attribute. I have made many of the items included. The descriptions are accurate and effective. It is interesting that the author has converted from the metric system so there are a lot of 1 pound 2 ounce quantities (1/2 kilogram). For some, the process description will be a bit terse. The key is to imagine what the end result will look and taste like and use common sense. While cooking does involve chemistry, the formulas require a personal touch to get it to be just right.
This book is not for rank beginners. However, if you have been around a kitchen and know how to do some simple things this will be a great addition to your library.
