“I Know How To Cook” is a translation of the indispensible traditional French cookbook, Ginette Mathiot’s “Je sais cuisiner.” This bestseller was originally published in 1932 and translated to English in 2009. It was translated by Clotilde Dusoulier of the popular food blog Chocolate & Zucchini.
I really appreciate the generous introduction section, which provides a basic, yet thorough education on the various ingredients and techniques typical to French cooking.
“I Know How To Cook” includes all of the French classic dishes. Known as the bible of French Cooking and often described as the French “Joy of Cooking.” It’s a highly accessible cookbook. The majority of the recipes have short lists of ingredients, with simple preparations, showcasing fresh ingredients.
There are plenty of outstanding vegetable recipes. The recipes often call for butter, but if you like, you can substitute in a blend of olive oil and butter for the recipes.
Also, this cookbook is quite the tome with 1400+ recipes. If you enjoy spending time on a rainy afternoon reading a cookbook from cover to cover, this book is for you!
I made the Anchovy Butter, which was excellent with crusty sourdough bread. And, I tried the Romaine Salad with Pancetta. This salad had a bright, springlike taste. Both recipes got a great reception and will be added to our family recipe rotation.
Here is an interesting Q&A from Serious Eats with the translator.
“I Know How To Cook” is from Phaidon’s series of classic international cookbooks. Other Mediterranean cookbooks from Phaidon include the well-loved Italian “Silver Spoon” “The Lebanese Kitchen” and the Greek “Vefa’s Kitchen.”
Pop over to Phaidon if you would like to drool over their Food & Cookery store. Here is a link directly to the “I Know How To Cook” cookbook.