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. ( )

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! ( )

Move over Julia, there'a another French cook in town! A Wonderful literary feast! Ginette Mathiot has been teaching French cooking to beginner cooks for over 75 years! I Know How To Cook is filled with over 1400 easy tasty well written recipes. Not only is this a cookbook, but it's a wonderful reference book too. Visually beautiful with wonderful graphics, the recipes are printed in bold type to make it easier to read, plus there is room below and in the margins of the recipe to make any personal notes about how you tweaked the recipe. This cookbook makes French cooking fun! ( )

Toute la cuisine se trouve dans le livre, c'est vrai. C'est un livre qui se passe de génération en génération depuis 1933. Et pourtant, moi j'ai du mal, les recettes sont très peu détaillées, certaines sont indiquées dans l'index mais on ne peut pas dire que ce soit véritablement des recettes. Exemple le rôti de porc: "couper la viande en tranches et servir sur un plat garni de persil..." il me semble qu'il y a quelques étapes avant et surtout je n'ai pas besoin d'un livre pour savoir que je peux présenter mon rôti coupé en tranches.
Donc je suis un peu mitigée sur l'intérêt réel du bouquin ( )

Orig. pub. 1932 ( )