France’s bestselling cookbook for three generations, Je sais Cuisiner by Ginette Mathiot, has been translated into English for the first time, featuring recipes from Henry Harris, Franck Raymond and Pascal Aussignac.
First published in 1932, the book features a collection of 1400 classic French recipes that have been updated by French food writer Clotilde Dusoulier to suit modern kitchens, while retaining their original integrity.
Divided into 15 chapters including Milk, Eggs and Cheese, Fish, Game and Sweets, I Know How to Cook features both simple and complicated recipes from croque-monsieur and tarte tatin, to boeuf bourguignon and cassoulet.
Pierre Koffman said: “When I first began my training as a chef I used this book on an almost daily basis – it’s utterly indispensable covering everything from how to boil an egg to how to cook the perfect lobster”
I Know How to Cook will be available to buy in October.