Overview

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.

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9781838666798

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Reviews

'… 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

Author Information

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.

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