You have made beef bourguignon from a website and it was fine. Fine is not the point. Ginette Mathiot wrote the book French families learned from for 90 years, and this is the selection of her best: onion soup gratin, dauphinois, ratatouille, eggs in meurette, crème brûlée, tarte tatin. The way the French make them, not the way the internet does.
The LADJA team uses it for:
- Onion soup gratin and dauphinois potatoes, as written
- Beef bourguignon and the regional dishes
- Vol-au-vent, eggs in meurette and the classics that scare people
- Crème brûlée, pears in wine and tarte tatin for dessert
From the publisher:
‘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.’ – Library Journal, Starred Review
A stunning collection of the very best French recipes from the foremost authority on home-cooking in France
Celebrated food writer Ginette Mathiot, author of Je sais cuisiner (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook.
In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin.
With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.
Details:
- Author: Ginette Mathiot
- Foreword: David Lebovitz
- Introduction: Keda Black
- More than 170 recipes
- Cloth cover with two ribbon markers
- Weight: 1.795 kg
- Dimensions: 27 x 20 x 4 cm
