First published 2024
Ginette Mathiot wrote Je sais cuisiner, France's top home cooking book for over ninety years. She taught French families how to prepare authentic meals in their own kitchens. This collection presents more than 170 recipes selected from her extensive works. The book includes classic dishes like Onion Soup Gratin and Dauphinois Potatoes alongside regional specialties such as Beef bourguignon from Bourgogne and Ratatouille from Provence. Traditional staples appear throughout: Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin. Food writer Keda Black provides an introduction. David Lebovitz contributes a foreword drawing on his experience as a pastry chef and writer living in Paris. New photography accompanies each recipe. The cloth-covered edition features two ribbon markers for easy reference while cooking.
Genres: french-literature, cooking, food, cuisine, cookbooks, food-and-drink, food-writing, food-history
Vibes: emotional, intimate, thought-provoking
Tropes: regional-specialties, traditional
Setting: Bourgogne, France, Paris, Provence
Period: 20th-century, 21st-century
360 pages · Hardcover · Phaidon Press