Preserving

Name: Preserving
Brand: Phaidon
Price: 68.75 AUD
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Conserving, Salting, Smoking, Pickling

By: Ginette Mathiot, Clotilde Dusoulier (Editor)

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Hardcover | 1 September 2015 | Edition Number 1

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Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favourite 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 savoury preserving, as well as smoking, pickling, and making charcuterie.

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.

Industry 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

"Classic French techniques for a contemporary audience."-Town and Country

"[A] comprehensive classic."-Library Journal

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