Picture of author.

Ginette Mathiot (1907–1998)

Teoksen I Know How to Cook tekijä

19 teosta 551 jäsentä 7 arvostelua

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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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This is an interesting book, but I'm not sure I'd recommend it.

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)
½
 
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cissa | Dec 4, 2015 |
This re-vamped edition of a French classic is BIG and encyclopedic. And anachronistic in many ways . . . on the other hand, carrying this home from the library probably earned me something cooked in butter and served with a dollop of cream.
I enjoyed reading through the recipes to get a sense of what French woman of a certain era (think Betty Crocker/Fanny Farmer with snails) would have received as a wedding present . . . but, even I, an inveterate francophile and pretty kick-ass cook (and food porn connoisseur) was was overwhelmed by the sheer number of recipes per foodstuff.… (lisätietoja)
 
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beckydj | 4 muuta kirja-arvostelua | Mar 31, 2013 |
One of these days I'm going to try making brioche, cream puffs and eclairs, but it probably won't be with the help of this book. It's an exahustive compendium of recipes for French sweets, but only experienced bakers need apply. Instructions are minimal and there are no iillustrations of technique. Many of the recipes require specialized ingredients and some specialized equipment (which you only discover when the directions tell you to generously butter a charlotte mold or a mini tart pan). It does have beautiful photographs of many of the finished recipes.… (lisätietoja)
 
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4fish | Jul 11, 2012 |
This book is the book that taught me how to make my first Bechamel sauce. It is the French cook's equivalent to the Joy of Cooking, and when I bought mine at the local FNAC, I knew I had a souvenir worth its weight in my suitcase!
 
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HairyGromwell | 4 muuta kirja-arvostelua | Nov 9, 2010 |

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Teokset
19
Jäseniä
551
Suosituimmuussija
#45,290
Arvio (tähdet)
3.8
Kirja-arvosteluja
7
ISBN:t
36
Kielet
3

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