"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
01/01/2016
This revised edition of the 1948 French classic I Know How To Make Preserves covers a wide array of preservation methods and foods (though Americans will notice the exclusion of corn). Mathiot (home economics expert; author of 30 books) wrote the original when food rationing was declining but thrifty preservation was still important. Today, when fresh provisions are transported easily worldwide, this edition intends to help readers take advantage of local farmer's markets, manage the garden's bounty, and produce homemade gifts. Mathiot's straightforward instructions and concise recipes have been updated with modern safety recommendations, but the first-edition illustrations have been retained, giving this volume a charming yet no-frills, vintage look. Never overwhelming, Mathiot is a thorough educator who stays a step ahead of readers. She explains the antiseptic properties of salt and alcohol in greater detail than books such as Leda Meredith's Preserving Everything; her extensive chapter on charcuterie even includes recipes for homemade spice mixes, marinades, panades, roux, and pastry dough for pâté. VERDICT This comprehensive classic will help home cooks in the local food movement who are eager to preserve food. Readers who forage may want to complement it with Matthew Weingarten's Preserving Wild Foods.—Bonnie Poquette, Milwaukee
