First published in 1932, "Je sais cuisiner" has been a best-seller for three generations. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, was the queen of French domestic cooking. During her long career she published more than 30 recipe books, and "Je sais cuisiner" is her magnum opus. It is now available for the first time in English as "I Know How to Cook". With more than 1,200 recipes for every occasion, "I Know How to Cook" 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 to suit modern readers and their kitchens, while preserving the integrity of the original book and the authenticity of the recipes. The great reputation of "Je sais cuisiner" 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, "I Know How to Cook" reveals how easy French cooking really is.

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

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.

Reviews

""I Know How to Cook"--all 975 pages and 5.2 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"

"A comprehensive collection...Under Mathiot's guidance, the vanilla souffl did exactly as told, which is really all you can ask."
-"The New York Times Book Review"

"Pure French cuisine."
-"Associated Press"