Preserving: Conserving, Salting, Smoking, Pickling

by Ginette Mathiot, Clotilde Dusoulier (Editor)

Overview

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.

Product Details

ISBN-13:	9780714869520
Publisher:	Phaidon Press
Publication date:	09/21/2015
Pages:	336
Product dimensions:	8.80(w) x 6.50(h) x 1.20(d)

About the Author

Ginette Mathiot (1907-1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine. Je sais cuisine was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

Editorial 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

"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

From the Publisher

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

Library Journal

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