Classic French Recipes

This is a translation and adaptation of two popular French household books of the twentieth century, Je sais cuisinier and Je sais faire la pâtisserie. It was earlier published in English as both I Know How to Cook and then The French Cookbook, and has now been extensively abridged, rephotographed and formatted.

The original author, Ginette Mathiot, was a prolific contributor to French home cooking literature. In this particular version of her work, it is easy to find well-known standards such as sole meunière, boeuf en daube, and gratin dauphinois, all of them presented in very approachable recipes.

There are also versions of more complex dishes, such as pâté en croute, cuisses de grenouilles sautées, and bouillabaisse, though to be honest, if these are your ambition, it may make sense to seek books which simplify less and offer more detail, such as Richard Olney’s Simple French Food.

Hardcover. Color photographs throughout.