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.
"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."
–Associated Press
CrazyJosephineDavolo
Posted December 7, 2010
As my significant other is a Frenchman who is now an American citizen, it was important to him that I learn to master French home cooking as this was the stuff he grew up with.This book is the french version of "Joy"..Like Joy of Cooking, "I Know How To Cook" actually "talks" to you. The recipes are pared down and simple. Now..if you are interested in French every-day cooking, I would recommend this rather than the Julia Child books. In all honesty, I'm one of those people who find Julia Child's books very complicated. Ginette Mathiot has THE simplest and easiest Bouef Bourgunion of all time. IN addition, it is more than a "french" cookbook, it is just a great normal cookbook.
Excellent book!
1 out of 1 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.LizKelly
Posted April 9, 2010
Je Sais Cuisiner first came out in about the '30s, and became the French equivalent to America's The Joy of Cooking. It's the cookbook that French homemakers used to learn and master French cooking --as opposed to a Julia Child-esque cookbook, which is really meant more for the chef. The tragedy is that it took 70 years to get an English translation of this masterwork. The good news is: it was worth the wait. The big, fat Larousse Gastronomique-sized book is the antidote to all those slick new cookbooks that are all pictures and not many real recipes. Try the boeuf bourgiugnon in I Know How to Cook. Unlike Julia's, this one has a mere five steps, and it's decidedly authentic. After all, it's the recipe everyday French folks would use.
1 out of 1 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted December 14, 2009
Aside from loving the artwork, which caught my eye, I love the layout, the simplicity, I don't think any young cook will be overwhelmed by this book. And they will probably be a much better cook sooner than they might otherwise be.
1 out of 1 people found this review helpful.
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Posted December 16, 2009
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Posted December 22, 2009
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Posted January 11, 2010
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Posted December 20, 2009
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