Product Description The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it 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 a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook 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. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn't just teach you how to cook French, it teaches you how to cook, period.
In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa's Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.
This is how that woman in the movie should have learned to cook.October 7, 2009 H. J. Quinn(Portland, ME) 33 out of 42 found this review helpful
If you want to cook french like Julia Child all of a sudden because you saw that movie, you're never going to be able to cook, anyway, so don't bother. Go buy "Mastering the Art", put it on your bookshelf where it looks nice and warm up a Hot Pocket.
But if you want to actually learn how to cook, or if you already cook and love Marcella Hazan but wish there was a french version so you could learn about how french people really cook and eat, "I Know How to Cook" is for you. It's immediately accessible but incredibly deep -- good for learning, good for mastering, good for getting a different, broader, more useful sense of french cooking than I'd always been presented.
I cook constantly, I've had this book for a week, and it already feels as familiar as any cookbook I've used. I've cooked out of it every night, and I'm enjoying it and learning tons about techniques and french cuisine. And the results are great. Seriously, I can't say enough about this book.
Again, no disrespect to "Mastering the Art" -- it's great, but that's restaurant cooking that doesn't make sense for me or, I would guess, most people most of the time. "I Know How to Cook" is a book for everyday use, and also, it's beautiful -- just great to look at and really easy to read -- the layout is awesome and the chapters make a ton of sense.
And there's -- I swear to you -- 20 pages that are just preparing *eggs*. Not like, things with eggs, just *eggs*. Three simple recipes a page, for 20 pages. Like, that should tell you the whole story right there about this book -- simple, but incredibly deep. It's a great book for getting good at the simple things, or learning how the french put those simple things together.
Because, cooking an egg, man -- that's *cooking*. It's the Othello of cooking, know what I'm saying? If you do know what I'm saying, you'll totally love "I Know How to Cook". Buy it.
Definitely Worth HavingOctober 30, 2009 Foodie(Buffalo Grove, IL USA) 3 out of 3 found this review helpful
Let me preface this by mentioning that I already own and use a number of well-known titles on French cooking, although these books are more along the lines of haute cuisine restaurant cooking. Among my cook book library you will find Jacques Pepin, Paula Wolfert, Elizabeth David, and Michel Roux to mention a few, and I utilize their expertise frequently. Having said this, I really enjoy having "I Know How to Cook" as a resource that has allowed me to "fill in the blanks" of my french cooking choices. Many of the recipes are easier, yet not simplistic or overly minimalized. As the editor asserts, it is the spirit of French cooking to create maximum flavor out of a small set of the freshest ingredients available. In addition, the recipes are written with both economic and dietary considerations in mind.
If you enjoy French cooking, it is a worthwhile resource to have this book; it expansively covers so much material that I was pleasantly surprised when I first opened it, and am still excitedly planning ahead for meals yet to be cooked. Of particular note (not to mention the over 1,400 easy-to-follow recipes that don't take all day) is the section of menus by celebrated chefs (40+ pages), and the menu planning section based upon seasons of the year.
A tremendous addtion to your cookbook library!October 16, 2009 Wendy E. Read(Longwood, FL USA) 4 out of 6 found this review helpful
This book is to France as Joy of Cooking is to America. It is a jewel. The recipes are easy to follow and laid out in a simple manner. It is a huge volume of "frenchness". Lots of recipes for every day of the week and fabulous, simple recipes for sauces, soups and pastry cremes. It will take me a year to go through it, I am so pleased I purchased this book.
Great addition to any francophile foodie collectionNovember 14, 2009 Reine des Coeurs(New York, NY USA) First of all, let me get it right out there - this book is weak on technique. It goes with the assumption that you know the basics of French cooking (most of which can be learned via a variety of sources, Julia Child being one of them). It does, however, have an extraordinary range of recipes and information. Am I going to make or attempt each one? Pas de tout, but I'm going to have a great time cooking most of them.
The beginning of the book covers some good essentials - Seasonal Foods, Flavorings, a Glossary of commonly used terms, and most importantly, sauces. Sauces are elemental in French cuisine and if you want to know your beurre blanc, sauce bercy, bechamel and sauce poulette, this is the book for you. Recipes are arranged by genre (Hors d'Oeuvres, Soup, Fish, Meat, Poultry, Game et al) with an extraordinary section devoted to Milk, Eggs and Cheese. Even drinks are covered in Section 15 (Candies, Preserves and Drinks)
Need some menu planning suggestions from world renowned chefs? There's a section for that as well. How about general menu planning for seasonal cooking? It's here as well, in Ginette's Kitchen advice, as is general information on table settings, flower arrangements and serving order. There's a lot of information to be found in this book and I consider it to be a valuable acquisition for the collection of any lover of French culture and/or French cuisine.
gourmet french for amateursNovember 20, 2009 Alicia J. Zourdos(N.Y.,USA) the receipes are clear, easy to follow & different.turn uot perfectly every time.french food made for rushed ,busy women. helpful hints to wow!guests will be impressed & beg for more.
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