Classic French Recipes

by Ginette Mathiot, Keda Black (Introduction), David Lebovitz (Contributor)

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.

Genres: Cookbooks, Cooking, Food

360 pages, Hardcover

Published April 17, 2024

About the author

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 cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

Reviews

[Laura · Rating 5 out of 5]

Classic French Recipes is a beautifully curated cookbook that strikes the perfect balance between approachable home cooking and elegant restaurant-quality dishes. The selection of recipes is outstanding, featuring everything from iconic classics like Beef Bourguignon and Tarte Tatin to essential basic preparations. What sets this book apart is its thoughtful organization and presentation, the gorgeous photography brings each dish to life, while the recipe descriptions are expertly calibrated: concise for simpler dishes, more detailed for complex preparations. The abundance of basic recipes makes this an invaluable resource for building a strong foundation in French cooking techniques. Whether you're new to French cuisine or looking to expand your repertoire, this collection offers an authentic and inspiring guide to cooking the French way.

[Kirsty · Rating 3 out of 5]

Bit of a disappointment, really. By classic french recipes I didn't realise they meant only recipes that everyone has already heard of - I was expecting interesting things I hadn't heard of, at least a fair number, but they are very rare. From the intro, I gather this is seriously winnowed down from Ms Mathiot's original - I say give us the chaff. The book came wrapped in plastic so couldn't be skimmed through, thus hiding its trite nature. However, the recipes look fine to me, and a recipe for quiche that doesn't have cheese is a big plus.