A stunning collection of the very best French recipes from the foremost authority on
home-cooking in France Celebrated food writer Ginette Mathiot author of Je sais
cuisiner (the best-selling home-cooking book in France for over 90 years) taught three
generations of French families how to cook. In this elegant cloth-covered new collection
of tried-and-tested accessible recipes complete with two ribbon markers more than 170 of the
finest French dishes have been selected from her works such as the iconic Onion Soup Gratin
Dauphinois Potatoes as well as regional dishes including Beef bourguignon from Bourgogne and
Ratatouille from Provence and iconic staples such as Vol-au-vent Eggs in meurette sauce
Vichy carrots Stuffed oysters Crème brûlée Pears in wine and Tarte Tatin. With
gorgeous newly commissioned photography an introduction by food writer Keda Black and a
fascinating foreword by the adopted Parisian pastry chef cook and writer David Lebovitz
Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most
authentic and delicious French cuisine the French way. |A stunning collection of the very
best French recipes from the foremost authority on home-cooking in France|'... admirably
comprehensive and clear ... beautifully illustrated too.' - Nick Curtis Evening Standard
|'Putting Ginette Mathiot on your shelf is akin to discovering a French grandmother you didn't
know you had. ... this will teach you everything you need to learn about classic French
cooking.' - Sally Hughes Books for Cooks London The Bookseller |'Want the perfect coq au
vin or crepe suzette? This is the book for you' - Daily Mail |'I Know How to Cook ...
includes everything you need to know ... to take on almost any reasonable home-cooking
challenge with Gallic flair.' - The Wall Street Journal |'A comprehensive collection.' -
The New York Times Book Review |'Pure French cuisine.' - Associated Press | Ginette
Mathiot (1907-1998) is the author of more than 30 best-selling cookbooks. Her definitive work
on French cooking includes I Know How to Cook ( Je sais cuisiner ) and The Art of
French Baking ( Je sais faire la pâtisserie ). David Lebovitz is a cook
and pastry chef living in Paris. He is the author of 9 cookbooks and has been featured in Bon
Appétit The New York Times and USA Today . Keda Black is a food
writer critic and recipe developer of French and Scottish origin. She has written several
cookbooks and worked for esteemed French magazines guides and brands.
