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S'està carregant… I Know How to Cookde Ginette Mathiot
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Apunta't a LibraryThing per saber si aquest llibre et pot agradar. No hi ha cap discussió a Converses sobre aquesta obra. Move over Julia, there'a another French cook in town! A Wonderful literary feast! Ginette Mathiot has been teaching French cooking to beginner cooks for over 75 years! I Know How To Cook is filled with over 1400 easy tasty well written recipes. Not only is this a cookbook, but it's a wonderful reference book too. Visually beautiful with wonderful graphics, the recipes are printed in bold type to make it easier to read, plus there is room below and in the margins of the recipe to make any personal notes about how you tweaked the recipe. This cookbook makes French cooking fun! Toute la cuisine se trouve dans le livre, c'est vrai. C'est un livre qui se passe de génération en génération depuis 1933. Et pourtant, moi j'ai du mal, les recettes sont très peu détaillées, certaines sont indiquées dans l'index mais on ne peut pas dire que ce soit véritablement des recettes. Exemple le rôti de porc: "couper la viande en tranches et servir sur un plat garni de persil..." il me semble qu'il y a quelques étapes avant et surtout je n'ai pas besoin d'un livre pour savoir que je peux présenter mon rôti coupé en tranches. Donc je suis un peu mitigée sur l'intérêt réel du bouquin
With up to six recipes per page, this [book] is more “Joy of Cooking” than “Mastering the Art of French Cooking.” Like “Joy,” Mathiot’s book has been updated through the years. Considerable visual charm aside, it earns its chunk of shelf space with unfamiliar vintage dishes like potage à l’aurore, sauce bâtarde and sheep’s foot rémoulade.
The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication. With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice. The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn't have to be complicated, heavy or too rich. No s'han trobat descripcions de biblioteca. |
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Google Books — S'està carregant… GèneresClassificació Decimal de Dewey (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceLCC (Clas. Bibl. Congrés EUA)ValoracióMitjana:
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I enjoyed reading through the recipes to get a sense of what French woman of a certain era (think Betty Crocker/Fanny Farmer with snails) would have received as a wedding present . . . but, even I, an inveterate francophile and pretty kick-ass cook (and food porn connoisseur) was was overwhelmed by the sheer number of recipes per foodstuff. ( )