Preserving - Conserving, Salting, Smoking, Pickling

Informationen zum Autor Ginette 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. Je sais cuisine was her definitive, most comprehensive work, which brings together recipes for every classic French dish. Klappentext Classic French preserving techniques updated for a modern audience. Zusammenfassung Classic French preserving techniques updated for a modern audience. Preserve 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. France'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, Clotilde's Edible Adventures in Paris , Chocolate and Zucchini , Edible French , and The French Market Cookbook.

Product details

• Authors: Clotilde Dusoulier, Ginett Mathiot, Ginette Mathiot
• Assisted by: Clotild Dusoulier (Editor), Clotilde Dusoulier (Editor)
• Publisher: Phaidon Press Ltd
• Languages: English
• Product format: Hardback
• Released: 30.09.2015
• EAN: 9780714869520
• ISBN: 978-0-7148-6952-0
• No. of pages: 319
• Dimensions: 160 mm x 225 mm x 29 mm
• Series: FOOD COOK; Food cook
• Subjects: Guides > Food & drink > International cuisine; COOKING / Methods / Canning & Preserving, Cookery: preserving and freezing, Preserving & freezing