I Know How to Cook
I Know How to Cook
Phaidon Press, Hardcover, 9780714857367, 976pp.
Publication Date: October 1, 2009
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.
"I Know How to Cook—all 975 pages and 5.2 pounds of it—meets this high practical standard?it includes everything you need to know—about tools, techniques, ingredient choice and menu-building—to take on almost any reasonable home-cooking challenge with Gallic flair."
–The Wall Street Journal
"A comprehensive collection...Under Mathiot's guidance, the vanilla soufflé did exactly as told, which is really all you can ask."
–The New York Times Book Review
"Pure French cuisine."
First published in France in 1932, Ginette Mathiot's Je Sais Cuisiner, or I Know How to Cook, presents 1,400 recipes written with the novice cook in mind. More at NPR.org
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