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I Know How to Cook (Anglais) Relié – 24 septembre 2009


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Descriptions du produit

Revue de presse

"I Know How to Cook—all 975 pages and 5.2 pounds of it—meets this high practical standard?it includes everything you need to know—about tools, techniques, ingredient choice and menu-building—to take on almost any reasonable home-cooking challenge with Gallic flair."
The Wall Street Journal

"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

Biographie de l'auteur

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 I Know How to Cook was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

About the Contributor

Clotilde Dusoulier lives in Paris. Her award-winning blog, Chocolate & Zucchini, first launched in 2003.


Détails sur le produit

  • Relié: 976 pages
  • Editeur : Phaidon Press; Édition : US ed (24 septembre 2009)
  • Langue : Anglais
  • ISBN-10: 071485736X
  • ISBN-13: 978-0714857367
  • Dimensions du produit: 19 x 8,3 x 27,9 cm
  • Moyenne des commentaires client : 3.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 15.946 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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En savoir plus sur l'auteur

Ginette MATHIOT (1907-1998) était une « sacrée bonne femme ». Lionel Poilâne dit de cette fille d'un pasteur austère et d'une Alsacienne sévère, qu'elle « ...a été [...] victime d'un accident de vocation. Ne pouvant pas sortir de sa cuisine, elle y a fait entrer le monde. » (Le Monde, édition du 22 février 1998). En effet, alors qu'elle rêvait de faire des études de médecine, Ginette Mathiot passera du stade d'élève de l'École normale de l'enseignement ménager de la Ville de Paris au grade d'inspectrice générale de la discipline.

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1 internautes sur 1 ont trouvé ce commentaire utile  Par Mathieu Beaujard le 14 février 2013
Format: Relié Achat vérifié
grand format, c'est bien, seul probleme, les doses sont a l'anglaise, toutes les mesures doivent etre converties, donc assez galere.
bien entendu j''habite dans un pays anglophone qui utlise le systeme metrique (l'australie), ils ne sont pas aussi betes que ces anglais! :)
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Amazon.com: 49 commentaires
33 internautes sur 34 ont trouvé ce commentaire utile 
Beautiful edition of a classic, but a few rough edges 14 octobre 2009
Par Brian Connors - Publié sur Amazon.com
Format: Relié
My jaw hit the floor when I saw this book. I have the French version and I had no idea that Phaidon was working on one of their now-classic spruced-up translations. If nothing else, Phaidon has the cookbook thing down by now -- this is a typically beautiful cookbook, with stunning photography and illustrations derived from the blocky line art typical of books from the 50s and 60s.

The original book is certainly not a learner's book; if anything it's more of a complement to something like Mastering The Art of French Cooking, to be used as a reference after working through the more technique-oriented books. Comparisons to Joy of Cooking are apt; while very few books on the market are quite as ambitious as Joy (which has a level of information density that is intimidating even by most professional standards), Mathiot certainly cast her net wide for traditional French cooking, even adding a few foreign recipes (one situation where the book sadly underachieves). This book does take some liberties, fleshing out some of the recipes for overseas audiences and adding the now-traditional selection of specialties from overseas French chefs (including, among others, Daniel Boulud, but sadly fewer other A-listers than you'd expect).

What does irk me, though, is something I thought Phaidon had abandoned with Vefa's Kitchen -- the practice of translating all the measurements into American terms while dropping the metric measurements entirely. Overall, though, if you're a fan of Phaidon's international cookbooks, or Phaidon's books in general, "I Know How to Cook" makes for a rather nice addition to the bookshelf.
151 internautes sur 172 ont trouvé ce commentaire utile 
French Classic in U.S. Edition at Last 13 octobre 2009
Par Father Kitchen - Publié sur Amazon.com
Format: Relié
Last July, the Washington Post excerpted a recipe from Ginette Mathiot's French classic and, in the covering article, compared it a French "Joy of Cooking" and compared it the books of Julia Child. On the strength of that article, I ordered the book, and my copy arrived yesterday. I am going to enjoy cooking from it. It is a classic of great depth and we can be thankful to Phaidon for publishing this huge volume. And yet, in my opinion, it is not quite what the Post article touted it to be. It lacks the extraordinary technical precision of Julia Child and "Joy of Cooking." Nor, do I think that, as an introduction to cooking technique, it can be compared to Madeleine Kamman's "New Making of a Cook." The closest American comparison I would make to it is the classic "American Woman's Cookbook," which was my mother's cooking bible and the cook book I first learned to cook from. As a collection of recipes, the Mathiot book deserves a place of honor in the kitchen. Yet the book suffers from some odd editorial shortcomings. As a translation from the French, ingredients are given in equivalent U.S. measurements (mostly by weight); but straight metric conversions lead to odd amounts in the ingredients columns. For example, one recipe calls for 4 1/4 ounces of bacon, 9 ounces of chestnuts, and 1 1/4 cups of Madeira. Readers would have been better served by a list of the original metric amounts and a parallel column that recalculates the recipe in more standard U.S. measures--as for example the U.S. editor of Elizabeth David's books has done with her British measures. Secondly, there is no French-to-English glossary; and, in some cases, trying to find a technique known by a French name is hopeless. Where is "poele," for example? Equally annoying is the lack of information about some ingredients or ingredient substitutions. Recipes often call from creme fraiche, an ingredient not as yet found in many U.S. markets. It is easy to prepare at home, but no instructions are given. Readers should also be aware that many of the recipes call for main ingredients not easily found--for example, where does one get hare? Finally, the many photos on matte paper are not particularly inviting. Yet with all these limitations, I hope this book will sell well enough for the publishers to invest a little more editorial effort in a second edition. As good as this book is, it hasn't quite made it all the way across the Atlantic. We need a U.S. edition, not just a U.S. translation.
16 internautes sur 16 ont trouvé ce commentaire utile 
Definitely Worth Having 31 octobre 2009
Par Foodie - Publié sur Amazon.com
Format: Relié Achat vérifié
Let me preface this by mentioning that I already own and use a number of well-known titles on French cooking, although these books are more along the lines of haute cuisine restaurant cooking. Among my cook book library you will find Jacques Pepin, Paula Wolfert, Elizabeth David, and Michel Roux to mention a few, and I utilize their expertise frequently. Having said this, I really enjoy having "I Know How to Cook" as a resource that has allowed me to "fill in the blanks" of my french cooking choices. Many of the recipes are easier, yet not simplistic or overly minimalized. As the editor asserts, it is the spirit of French cooking to create maximum flavor out of a small set of the freshest ingredients available. In addition, the recipes are written with both economic and dietary considerations in mind.

If you enjoy French cooking, it is a worthwhile resource to have this book; it expansively covers so much material that I was pleasantly surprised when I first opened it, and am still excitedly planning ahead for meals yet to be cooked. Of particular note (not to mention the over 1,400 easy-to-follow recipes that don't take all day) is the section of menus by celebrated chefs (40+ pages), and the menu planning section based upon seasons of the year.
29 internautes sur 32 ont trouvé ce commentaire utile 
Want to know what a Chef thinks? 26 décembre 2009
Par Peter B. Shelsky - Publié sur Amazon.com
Format: Relié
As a chef who teaches people to cook in their homes, I look at a book like this from 2 perspectives. From a professional standpoint, it is a good reference book. I will have it on my shelf, and occasionally turn to it for inspiration, and less often, a basic technique reference. In flipping through it, I found numerous instances where the information was flat-out wrong. I am not sure whether that is a translation thing or just because it is a book written by someone who never really bothered to test the recipes in the first place. The book is being touted as the French cookbook that every French home cook has turned to for generation after generation. I am not sure that that is really true. As someone married to a French person with a whole lot of family in France that have never even heard of it, it seems to me like a good marketing scheme.

For amateur cooks, I can only say that this book might be kind of worthless. It really does assume that you know a lot. All in all, if you like collecting cookbooks, it is a good one to have on your shelf.... just don't count on using as you would a normal cookbook.
56 internautes sur 69 ont trouvé ce commentaire utile 
In A Word... Disappointing 26 octobre 2009
Par Deb - Publié sur Amazon.com
Format: Relié
The most valuable information in this book can be found between pages 14-37 (cooking methods, wine, seasonal items, flavorings, spices, and glossary), and between pages 914-929 (author's kitchen advice, menu planning, picnic planning, dining etiquette, table setting, and recipe notes).

The recipes between pages 38-913 have been so "modernized" and "simplified" by the "team of international cookery experts" that they are essentially stripped of all flavor. Every recipe I've tried has required considerable alteration to bring it to life, including adjusting cooking temperatures and times to avoid charcoal.

If you want to try some GOOD french recipes, check out the "French Farm House Cookbook" by Susan Loomis, or even the 'diet' book "French Women Don't Get Fat" by Mireille Guiliano. Many family favorites have come from these two books. "I Know How To Cook" was supposed to expand that list of favorites, but was a complete waste of the full bookstore price of $45.
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