Mathiot, Ginette
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Classic French Recipes
An excellent, encouraging introduction to French home cooking by an author who combines the best culinary qualities of Gallic versions of Irma Rombauer and Fannie Farmer, with just a dash of Ratatouille’s beloved Chef Gusteau.
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Preserving: Conserving, Salting, Smoking, Pickling
This comprehensive classic will help home cooks in the local food movement who are eager to preserve food. Readers who forage may want to complement it with Matthew Weingarten's Preserving Wild Foods.
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The Art of French Baking
Originally published in 1938, Mathiot's Je sais faire la pâtisserie (I Know How To Make Pastries) was a follow-up to her wildly successful Je sais cuisiner (I Know How To Cook, first published in English by Phaidon in 2009)...
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