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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Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
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Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
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Very good. Dust jacket in good condition. First edition THUS. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. First Phaidon printing. Pictorial boards are clean and square. No internal marks. Firm binding. Dust jacket shows moderate rubbing at the spine, otherwise intact, bright, and clean; now in new mylar. Secure packaging for safe delivery.
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Near Fine in Near Fine dust jacket. 9780714857367. Translated from the French by Imogen Forster. Color illustrations throughout. First edition thus. Near fine in a near fine dust jacket. Two sewn-in ribbon bookmarks.; 975 pages.
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Good. Reprint. Good+ condition large format book with dust jacket. DJ is generally clean and complete with little wear. Book has clean and bright contents.
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Near Fine in Near Fine dust jacket. 071485736X. Stiff square unmarked and massive book; in crisp dust jacket with small abrasion to lower front edge. Double book ribbons. "The bible of home cooking."; 11.0 X 7.5 X 2.6 inches; 976 pages.
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Near Fine in Near Fine jacket. Excellent copy, nearly new. Clean, solid copy with unmarked text. Cover corners are square; binding is tight. Jacket has negligible edge wear; no tears. Oversize hardcover. Books, box sets, and items other than standard jewel case CDs and DVDs that sell for $8 or more ship bubble wrapped and boxed; under $8 in a bubble mailer. Expedited and international orders may ship in a flat rate envelope rather than a box due to cost constraints. All US-addressed items ship with complimentary delivery confirmation.
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.
