9780714869520: Preserving

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{"authorDescription":"Ginette Mathiot","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":["store/food-cook/","store/food-cook/home-cooking/"],"date":"2015-09-21 00:00:00","editionId":72706,"guid":"DAB2E426-D3B6-4E26-85EB-D5F82EEEB7E8","images":[],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"deny","price":"39.95","show":true},"CAD":{"discountPrice":null,"inventory_policy":"deny","price":"35.00","show":true},"EUR":{"discountPrice":null,"inventory_policy":"deny","price":"24.95","show":true},"GBP":{"discountPrice":null,"inventory_policy":"deny","price":"19.95","show":true},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"29.95","show":true},"USD":{"discountPrice":null,"inventory_policy":"deny","price":"29.95","show":true}},"preorder":false,"related":["9780714867465","9780714867434","9780714862415"],"sku":"9780714869520","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":"12","extent":"336","language":"English","lenInch":"8 5/8","lenMm":"220","weightKilo":"0.796","widthInch":"6 1/8","widthMm":"156"},"status":true,"subtitle":"Conserving, Salting, Smoking, Pickling","title":"Preserving","uri":"store/food-cook/preserving-9780714869520/","webAuthorDescription":"\u003cp\u003eGinette 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. \u003cem\u003eJe sais cuisine\u003c/em\u003e was her definitive, most comprehensive work, which brings together recipes for every classic French dish.\u003c/p\u003e","webDescription":"","webKeywords":"","webLongDescription":"\u003cp\u003e\u003cstrong\u003eClassic French preserving techniques updated for a modern audience.\u003c/strong\u003e\u003c/p\u003e\u003cp\u003ePreserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author.  Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie.\u003c/p\u003e\u003cp\u003eFrance's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, \u003cem\u003eClotilde's Edible Adventures in Paris\u003c/em\u003e, \u003cem\u003eChocolate and Zucchini\u003c/em\u003e, \u003cem\u003eEdible French\u003c/em\u003e, and \u003cem\u003eThe French Market Cookbook.\u003c/em\u003e\u003c/p\u003e","webReviews":"\u003cp\u003e\u0026quot;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.\u0026quot;\u0026#8212;\u003cem\u003eThe Daily Mail\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;The supreme authority on French home cooking. \u0026quot;\u0026#8212;\u003cem\u003eThe Examiner\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies.\u0026quot; \u0026#8212;\u003cem\u003eThe New York Times\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. \u0026quot;\u0026#8212;\u003cem\u003eThe Atlantic\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;Ginette Mathiot (1907\u0026#8211;1998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes.\u0026quot;\u0026#8212;\u003cem\u003eAustralian Woman\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;Comparing Mathoit's recipe for ratatouille with that of Child seems to support the point; though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers.\u0026quot;\u0026#8212;\u003cem\u003eNPR\u003c/em\u003e on Ginette Mathiot\u003c/p\u003e\n\u003cp\u003e\u0026quot;Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen.\u0026quot;\u0026#8212;\u003cem\u003eThe Guardian\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;An exquisite book.\u0026quot; \u0026#8212;\u003cem\u003eSuperChef.com\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today.\u0026quot;\u0026#8212;\u003cem\u003eFood in Jars\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;Classic French techniques for a contemporary audience.\u0026quot;\u0026#8212;\u003cem\u003eTown and Country\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;[A] comprehensive classic.\u0026quot;\u0026#8212;\u003cem\u003eLibrary Journal\u003c/em\u003e\u003c/p\u003e\n","webShortDescription":"Classic French preserving techniques updated for a modern audience."}