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Classic French Recipes
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Classic French Recipes
Classic French Recipes is a comprehensive collection of classic French dishes selected from the works of Ginette Mathiot, the most influential voice in French home cooking throughout the 20th century. She is especially known for Je sais cuisiner, which for more than 90 years has been the best-selling cookbook in France and has taught generations of French families to cook.
This edition brings together more than 170 tried-and-tested recipes that represent the core of French cuisine. Here you will find both everyday classics and regional specialties, from gratinated onion soup and pommes dauphinoise to boeuf bourguignon from Burgundy and ratatouille from Provence. The collection also includes iconic dishes and desserts such as vol-au-vent, eggs in meurette sauce, Vichy carrots, stuffed oysters, crème brûlée, pears in wine, and tarte Tatin.
The recipes are selected with a focus on accessibility and reliability and are intended for home cooks who want to work in a classic, precise, and authentic way. The book is richly illustrated with newly photographed images and features a cloth binding and two ribbon bookmarks.
The book contains an introduction by food writer Keda Black and a foreword by David Lebovitz, placing Mathiot’s work in a historical and culinary perspective.
About the authors
Ginette Mathiot 1907 to 1998 published more than 30 cookbooks and is regarded as the most authoritative communicator of French home cooking. Her works include, among others, Je sais cuisiner and Je sais faire la pâtisserie.
David Lebovitz is a chef and pastry chef based in Paris and the author of nine cookbooks. He has written for, among others, Bon Appétit and The New York Times.
Keda Black is a food writer, critic, and recipe developer with French and Scottish background and has worked for a range of French magazines and food brands.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 360
Illustrations 146
Language: English
Classic French Recipes
Classic French Recipes is a comprehensive collection of classic French dishes selected from the works of Ginette Mathiot, the most influential voice in French home cooking throughout the 20th century. She is especially known for Je sais cuisiner, which for more than 90 years has been the best-selling cookbook in France and has taught generations of French families to cook.
This edition brings together more than 170 tried-and-tested recipes that represent the core of French cuisine. Here you will find both everyday classics and regional specialties, from gratinated onion soup and pommes dauphinoise to boeuf bourguignon from Burgundy and ratatouille from Provence. The collection also includes iconic dishes and desserts such as vol-au-vent, eggs in meurette sauce, Vichy carrots, stuffed oysters, crème brûlée, pears in wine, and tarte Tatin.
The recipes are selected with a focus on accessibility and reliability and are intended for home cooks who want to work in a classic, precise, and authentic way. The book is richly illustrated with newly photographed images and features a cloth binding and two ribbon bookmarks.
The book contains an introduction by food writer Keda Black and a foreword by David Lebovitz, placing Mathiot’s work in a historical and culinary perspective.
About the authors
Ginette Mathiot 1907 to 1998 published more than 30 cookbooks and is regarded as the most authoritative communicator of French home cooking. Her works include, among others, Je sais cuisiner and Je sais faire la pâtisserie.
David Lebovitz is a chef and pastry chef based in Paris and the author of nine cookbooks. He has written for, among others, Bon Appétit and The New York Times.
Keda Black is a food writer, critic, and recipe developer with French and Scottish background and has worked for a range of French magazines and food brands.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 360
Illustrations 146
Language: English
SKU: 10106251
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