- Hardcover: 976 pages
- Publisher: Phaidon Press; UK edition edition (1 Oct. 2009)
- Language: English
- ISBN-10: 0714848042
- ISBN-13: 978-0714848044
- Product Dimensions: 18 x 6.5 x 27 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (32 customer reviews)
- Amazon Bestsellers Rank: 213,784 in Books (See Top 100 in Books)
- See Complete Table of Contents
I Know How To Cook Hardcover – 1 Oct 2009
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'… 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'
'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.'
About the Author
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.
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Top Customer Reviews
So what did I do? I turned immediately to the one French dish which is my particular bugbear: so superficially simple, yet so hard to get right, ie. Ratatouille Provencale. I followed the recipe in this book to the letter - and had to remove the cover from the dish and boil it much harder than suggested, in order to remove the excessive, sloppy amount of liquid. OK, the result was still delicious, but I did end up wondering what I had done wrong.
Then I received the French version, and it was immediately obvious! While the recipe in the English version of the book tells you to add 500 ml of water to the pot along with the veg, seasoning and oil, the French original gives the quantity of water as '1 verre'. That is, one glass. Oh my those crazy French people must use big glasses, then! However, on investigating, the French edition also gives a precise measurement translation of this quantity, at the front of the book amongst the forewords and kitchen hints; '1 verre' = 10cl. Yes, that's right; 10 centilitres, aka 100 ml. ONE FIFTH of the volume the English edition suggests.
No wonder my ratatouille turned out kind of sloppy!Read more ›
The food is often such that you could not get at a restaurant, but would be served in many French homes if you went to stay for a few weeks. At least, that's the impression it gives... (and since i idealize the french I'm happy to go along with it.) The truth is, Ginette Mathiot was an exceptional cook with great flair and knowledge of French Home Cooking, and this is her masterpiece, first published in the 1930s I think.
Clotilde Dusoulier (of her blog/cookbook 'Chocolate and Zucchini' fame) has adapted the current edition, and it is absolutely, gobsmackingly, fantastically great. [any book that has a recipe called 'silly biscuits' is perfect by me].
Here's an example of what is so charming about this book: there's a recipe for crunchy Chestnut biscuits called 'Casse-museau'. Casse museau, we are told, translates as 'muzzle-breakers'. I love that kind of useless fun information. I like food with funny names.
The book is organized into the following chapters:
Sauces and Basic recipes, Hors-D'oeuvres, Milk eggs and cheese, soup, fish, meat, poultry, game, vegetables and salads, pulses rice and pasta, fruit, milk and egg puddings, ices,cakes and pastries, sweets preserves drinks.
If I'm not mistaken that pretty much covers everything you could desire. The sort of recipes you might expect are all here, like Beouf Bourguinon. But there are some surprises too... like... Melon Marmalade. I really want to try Melon Marmalade.Read more ›
The book is very well laid out in it's various recipe sections with further sections on cooking fundamentals, menus by celebrated chefs, some interesting general kitchen advice and an easy to understand and comprehensive index.
This book is now making the visits to the traditional French farm markets, butchers, traditional bakers and fishmongers all the more interesting as one sources the various ingredients which in France, at least thank goodness, is still done by season and local availability. Personally I like the recipe sections on Soup and Ices whilst there is plenty here to please and satisfy all other tastes of traditional French home cooking.
Most Recent Customer Reviews
Bought this for a friend last Christmas and they were amazed with it. It is huge! And packed full of tips and recipes.Published 3 months ago by SNovak
This was greatly received as a Christmas present for my husband who wanted classic French cooking. Especially good for all those sauces. Packed with great recipes.Published 11 months ago by George Turner
Good recipes. Watch the measures though - this is translated from the French - and not always STRICTLY accurately ...Published 15 months ago by Ross
This book considering the size could have done with a few more photographsPublished on 22 Dec. 2014 by Boppinggeo
I love this cook book. It is quiet simply my best French cook book and the one to which I usually turn for ideas. Interesting reading and clear photographs.Published on 28 May 2014 by David Thomas
extremely compicated recipes and the results are not that great. simpicity is really much better... at least for my tastePublished on 25 May 2014 by pavla