France: The Cookbook by Ginette Mathiot: Used
Published June 27th by Phaidon Press first published January 1st Return policy. Review quote "When I first began my training as a chef I used this book on an almost daily basis - it's utterly indispensable covering everything from how to boil an egg to how to cook the perfect lobster. No additional import charges at delivery.
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Je sais cuisiner - Ginette Mathiot (1932)
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By Lucy Cockcroft. Je Sais Cuisiner has since sold more than six million copies since , earning its reputation as the French "cookery bible". It has never been out of print and the author, Ginette Mathiot, revised it regularly up to her death aged 91 in The title contains more than 1, traditional French recipes that have become part of the gastronomic canon, from lobster bisque and coq au vin to tarte tatin and crepe suzette. Although the dishes may sound daunting to the novice chef, Mathiot, a former home economics teacher, was careful to lead through the basics. The book has also won praise from some of the most famous chefs in the world, including Pierre Koffmann, who taught Marco Pierre White. The defiant title was Mathiot's response to the French notion that cuisine was the preserve of men.
Sandra Alexia marked it as to-read Apr 26, who taught Marco Pierre White, see the Global Shipping Program terms and conditions - opens in a new window or tab This amount includes applicable customs duties. For additional informa. The item you've selected was not added to your cart.