Ginette Mathiot (1907–1998)
Teoksen I Know How to Cook tekijä
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Pain : cuisine et gourmandises. 150 recettes faciles, amusantes, légères et savoureuses pour utiliser le… (1985) 5 kappaletta
Academie culinaire de France 1 kappale
Kookboek voor jou en mij 1 kappale
Ginette Mathiot,... et Sacha Nélidow. Je sais cuisiner en vacances , camping, caravaning, yachting.… 1 kappale
Merkitty avainsanalla
Yleistieto
- Syntymäaika
- 1907-05-23
- Kuolinaika
- 1998-06-14
- Sukupuoli
- female
- Kansalaisuus
- France
- Kuolinpaikka
- Paris, France
- Asuinpaikat
- Paris, France
- Koulutus
- Sorbonne
- Ammatit
- food writer
cookbook author
teacher - Palkinnot ja kunnianosoitukset
- Legion d'Honneur
- Lyhyt elämäkerta
- Ginette Mathiot was a French food writer. Mathiot wrote over 30 books including the famous Je sais Cuisiner which sold over 6 million copies. She pursued a long career in education, first as a home economics teacher, then finally as the inspector general overseeing the teaching of home e
economics in France.
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Tilastot
- Teokset
- 19
- Jäseniä
- 547
- Suosituimmuussija
- #45,593
- Arvio (tähdet)
- 3.8
- Kirja-arvosteluja
- 7
- ISBN:t
- 36
- Kielet
- 3
The good: it's an update of a historical French volume on preserving, and it's pretty comprehensive. It's supposed to have been updated to cover current knowledge of canning times,etc., but some of the hot-bath canning times, in particular, look far shorter than ones I usually see for similar items. it is also very comprehensive, with specific details and recipes to cover pretty much everything one might encounter.
The problems: generally, what's available in the USA is rather different from what the French countryside had to offer 60+ years ago, and it would be hard to source many of the main ingredients. Also, see above about the updated times; I am not sure I'd trust the canning times without a separate confirmation for a similar recipe from a known, reliable source.
Another negative- and this could be serious!: even a fairly casual reading found many, many errors in the text, even including mis-titling at least one recipe. This makes me even more concerned about trusting the canning times, etc.
It's interesting, but more as a historical inspiration than a go-to for actual preserving. If you want something that's more relevant for us in the USA today, I'd really recommend Alice Water's "My Pantry".… (lisätietoja)