I KNOW HOW TO COOK

The English translation of the classic French cookbook Je Sais Cuisiner

by GINETTE MATHIOT, updated by CLOTILDE DUSOULIER

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New hardcover book, 1072 pages, published 2009.

First published in 1932, Je sais cuisiner has been a best-seller for three generations. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. The book has sold more than 6 million copies and its author, Ginette Mathiot, was the queen of French domestic cooking. During her long career she published more than 30 recipe books, and Je sais cuisiner is her magnum opus. It is now available for the first time in English as I Know How to Cook.

With recipes for every occasion, I Know How to Cook is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet. Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by Clotilde and a team of experts to suit modern tastes, modern readers, and their kitchens, while preserving the integrity of the original book and the authenticity of the recipes.

The great reputation of Je sais cuisiner has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs, I Know How to Cook reveals how easy French cooking really is.

I Know How to Cook is the first English translation of France's cookery bible, Je sais cuisiner by Ginette Mathiot, which is to France what Vefa's Kitchen and 1080 Recipes are to Greece and Spain: the indispensable cookbook for every household. With more than 1,500 recipes, Ginette and Clotilde guide the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking.

In addition to an expansive introductory section, the book is divided into fourteen chapters: Sauces & Basic Recipes, Hors d’oeuvres, Milk, Eggs & Cheese, Soup, Fish, Meat, Poultry, Game, Vegetables & Salads, Pulses, Rice & Pasta, Fruit, Milk & Egg Puddings, Ices, Cakes & Pastries, Sweets, Preserves & Drinks.

All measurements are in metric

About the authors

Ginette Mathiot (1907–1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine. Je sais cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

Clotilde Dusoulier is a thirty-year-old Parisian who adores sharing her love of all things food-related - recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mother�s Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com. Clotilde has written 2 other books - Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen and Clotilde's Edible Adventures in Paris

Surrounded by piles of reference books, and with her grandmother's own tattered copy by her side, Clotilde worked with a team of translators and copy editors to make Ms. Mathiot's Je sais cuisiner / I Know How to Cook accessible to the contemporary, English-speaking cook: she has strived to reword, expand, and clarify the recipes where necessary, while remaining true to the author's voice, and the spirit of her cooking.

See other books by Clotilde Dusoulier - click here

I Know How to Cook by Ginette Mathiot and Clotilde Dusoulier