Le livre r�f�rence de la cuisine fran�aise Un ouvrage indispensable De l'oeuf � la coque aux grenadins de veau, de la sauce blanche � la po�l�e de saint-jacques, de la gel�e de coing au poulet basquaise, des bases de la cuisine quotidienne aux plats plus �labor�s, Ginette Mathiot r�pond, depuis 1932, � toutes vos questions en mati�re culinaire ! - Plus de 2000 recettes : les principes, la gastronomie fran�aise, les recettes r�gionales jusqu'aux cuisines du monde, les conserves, etc. - Clair, pratique : proportions, �tapes, timing... v�rifi�es et simplement expliqu�es. - Complet : recettes mais aussi conseils en di�t�tique, trucs et astuces, saisonnalit� des produits, conservation des aliments, menus... - Actualis� : ingr�dients et cuissons adapt�s � la cuisine d'aujourd'hui.

Informazioni sull?autore

Ginette Mathiot ― qui �tait professeur d'enseignement m�nager et fut d�cor�e de la L�gion d'honneur pour ses nombreux ouvrages culinaires ― a r�alis� toutes les recette , v�rifi� le pes�es et temps de cuisson. L'immense r�putation et le succ�s de Je sais cuisiner (un VRAI livre de cuisine pour faire une VRAIE cuisine) perdure depuis pr�s de 90 ans.

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