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Einkochen: Einkochen, Salzen, Räuchern, Einlegen von Ginette Mathiot (2015 HC)-
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Standort: Montgomeryville, Pennsylvania, USA
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eBay-Artikelnr.:156775331952
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780714869520
Über dieses Produkt
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
071486952X
ISBN-13
9780714869520
eBay Product ID (ePID)
17038425890
Product Key Features
Book Title
Preserving : Conserving, Salting, Smoking, Pickling
Number of Pages
336 Pages
Language
English
Topic
Methods / General, Methods / Canning & Preserving
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
28 Oz
Item Length
9 in
Item Width
6.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-473821
Reviews
"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." -The Daily Mail on Ginette Mathiot, "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."--The Daily Mailon Ginette Mathiot "The supreme authority on French home cooking. "--The Examineron Ginette Mathiot "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." --The New York Timeson Ginette Mathiot "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. "--The Atlanticon Ginette Mathiot "Ginette Mathiot (1907-1998) 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."--Australian Womanon Ginette Mathiot "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."--NPRon Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."--The Guardian "An exquisite book." --SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."--Food in Jars "Classic French techniques for a contemporary audience."--Town and Country "[A] comprehensive classic."--Library Journal, "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." -The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. " -The Examiner on Ginette Mathiot "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." -The New York Times on Ginette Mathiot "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. " -The Atlantic on Ginette Mathiot "Ginette Mathiot (19071998) 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." -Australian Woman on Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the po∫ though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers." -NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen." -The Guardian "an exquisite book" -SuperChef.com "even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today" -Food in Jars, "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."-- The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. "-- The Examiner on Ginette Mathiot "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." -- The New York Times on Ginette Mathiot "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. "-- The Atlantic on Ginette Mathiot "Ginette Mathiot (1907-1998) 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."-- Australian Woman on Ginette Mathiot "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."-- NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."-- The Guardian "An exquisite book." -- SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."-- Food in Jars "Classic French techniques for a contemporary audience."-- Town and Country "[A] comprehensive classic."-- Library Journal
Dewey Edition
23
Dewey Decimal
641.4
Synopsis
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., 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.
LC Classification Number
TX603
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cakmon
100% positive Bewertungen•1,0 Tsd. Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
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Verkäuferbewertungen (525)
- eBay automated feedback- Bewertung vom Käufer.Letzter MonatOrder completed successfully—tracked and on time
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