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Product Identifiers

PublisherPhaidon Press, Incorporated

ISBN-10071486952X

ISBN-139780714869520

eBay Product ID (ePID)17038425890

Product Key Features

Book TitlePreserving : Conserving, Salting, Smoking, Pickling

Number of Pages336 Pages

LanguageEnglish

TopicMethods / General, Methods / Canning & Preserving

Publication Year2015

IllustratorYes

GenreCooking

AuthorGinette Mathiot

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight28 Oz

Item Length9 in

Item Width6.6 in

Additional Product Features

Intended AudienceTrade

LCCN2015-473821

Dewey Edition23

Reviews"Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US." -The Daily Mail on Ginette Mathiot, "Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US."--The Daily Mailon Ginette Mathiot "The supreme authority on French home cooking. "--The Examineron Ginette Mathiot "Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies." --The New York Timeson Ginette Mathiot "This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. "--The Atlanticon Ginette Mathiot "Ginette Mathiot (1907-1998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes."--Australian Womanon Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the point; though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers."--NPRon Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."--The Guardian "An exquisite book." --SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."--Food in Jars "Classic French techniques for a contemporary audience."--Town and Country "[A] comprehensive classic."--Library Journal, "Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US." -The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. " -The Examiner on Ginette Mathiot "Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies." -The New York Times on Ginette Mathiot "This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. " -The Atlantic on Ginette Mathiot "Ginette Mathiot (19071998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes." -Australian Woman on Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the poâˆ« though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers." -NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen." -The Guardian "an exquisite book" -SuperChef.com "even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today" -Food in Jars, "Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US."-- The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. "-- The Examiner on Ginette Mathiot "Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies." -- The New York Times on Ginette Mathiot "This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. "-- The Atlantic on Ginette Mathiot "Ginette Mathiot (1907-1998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes."-- Australian Woman on Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the point; though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers."-- NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."-- The Guardian "An exquisite book." -- SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."-- Food in Jars "Classic French techniques for a contemporary audience."-- Town and Country "[A] comprehensive classic."-- Library Journal

Dewey Decimal641.4

SynopsisClassic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris , Chocolate and Zucchini , Edible French , and The French Market Cookbook., Classic French preserving techniques updated for a modern audience.Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie.France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris, Chocolate and Zucchini, Edible French, and The French Market Cookbook.

LC Classification NumberTX603