Classic French preserving techniques updated for a modern audience.
A beautifully illustrated, comprehensive guide to preserving fruit, vegetables, meat and fish, from France's favourite food author, Ginette Mathiot in 1948 and has been revised and updated by Clothilde Dusoullier, famed for her Chocolate and Zucchini website.
Today, preserving is an incredibly popular trend. However, at the time this was written, food thiftiness was of utmost importance during the hardships of the Depression era.
Contains descriptions of techniques and equipment, with over 350 recipes detailing methods.
The preserving techniques featured in this book are simple and accessible to all, and the great number of recipe suggestions will introduce both variety and pleasure in your cooking.
Chapters included involve General Information, Aromatic Herbs, Condiments, Milk, Fish, Poultry, Vegetables, Fruits, Charcuterie, Curing and Smoking.
Also includes a thorough Index to help you easily find what you are after.
This book will appeal to both the home cook and chef.
"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
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 Cuisiner is her definitive, most comprehensive work, which brings together recipes for every classic French dish.
22.6cm x 16.5 cm x 2.6cm
12 colour Illustrations
Other similar books that may be of interest: Award-winning designer Caz Hildebrand's rebooted 'Herbarium' and her Herbarium Reference Cards