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I Know How to Cook

bwf17's picture

I Know How to Cook (post #63035)

I picked this up at Costco today after several reviews I read on it...has anyone else purchased?


The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.

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.

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


 
 
MadMom's picture

(post #63035, reply #1 of 17)

This is probably a stupid question, but is it in English?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

knitpik's picture

(post #63035, reply #2 of 17)

"It's now available for the first time in English as I Know How to "Cook."

MadMom's picture

(post #63035, reply #3 of 17)

D'oh - if only I could read, I wouldn't ask such stupid questions, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

knitpik's picture

(post #63035, reply #4 of 17)

No problem. :)

SallyBR1's picture

(post #63035, reply #13 of 17)

come sit next to me.... I will show you how to fix a digital camera that cannot focus. Then I'll show you how to clean the panel of a stove real nice, with oven cleaner.

:-)

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

MadMom's picture

(post #63035, reply #14 of 17)

Uhhh...errr...I think I'll pass, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

KitchenWitch's picture

(post #63035, reply #15 of 17)

don't forget to show her how you have to shake the Belgian Ales before you open them.

~RuthAnn


~RuthAnn

SallyBR1's picture

(post #63035, reply #16 of 17)

Indeed. I devised a matching movement with the hips that makes the whole process quite interesting to watch.

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

KitchenWitch's picture

(post #63035, reply #17 of 17)

I don't doubt that for an instant. ;)

~RuthAnn


~RuthAnn

ashleyd's picture

(post #63035, reply #5 of 17)

It is always tricky to translate, certain phrases in one language just do not exist in another and you have to scrabble around to find something close, take the simple phrase Bon appetit, literally translated it means "Good appetite" but what it really means is "The chef has done a really splendid job with this dish and I hope your taste buds are good enough to appreciate the fine ingredients and excellent techniques which have gone into producing it for you" - or something similar! So I hope the translation of the recipes is better than the rather mundane translation of Je Sais Cuisiner into "I know how to cook". To my mind a better bet would have been "Understanding Cookery".


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

shywoodlandcreature's picture

(post #63035, reply #6 of 17)

I saw this book at Barbara Jo's the other night, and was really put off by the title. The descriptions sounded really good, but I just wasn't prepared to pay whatever the price was for a book that seem to promise essentially Cooking for Dummies. So call me a snob - I cheerfully admit to it, leastways when it comes to book titles.




"And then, because of the transitive reactive Halstead-era seizing properties of the Aboriginal Double Humpback Turtle, I thought, what if I add one teaspoon of clarified monkey paste?" Anonymous blog comment on "America's Test Kitchen"

ashleyd's picture

(post #63035, reply #8 of 17)

I know what you mean, the English title sounds like a cookery book for kids. Besides which if I know how to cook, why am I buying a book?


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

MadMom's picture

(post #63035, reply #9 of 17)

Perhaps you should buy Bittman's "How to Cook Everything."  Talk about ego, LOL!  (His, not yours, of course!)



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Risottogirl's picture

(post #63035, reply #7 of 17)

I have had a much loved copy (in French) for years. It is a wonderful book. Many here are put off by the way it is organized and the fact that it has no photos.


It has a lot of "basic" stuff in it, but certainly there are many recipes and techniques that are "basic" to the average French home cook but not so basic to the average American cook.


I have not looked closely at the translated version, however.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marcia's picture

(post #63035, reply #10 of 17)

I read about this book a while ago, and was not tempted. Now, I may rethink my decision.

bwf17's picture

(post #63035, reply #11 of 17)

It was 24 dollars and change at Costco.  I so love the Silver Spoon which is the Italian equivalent, so I got it.

 

 
Marcia's picture

(post #63035, reply #12 of 17)

It's tempting, but I still don't know. ;-)