This is a translated and adapted version of Ginette Mathiot’s Je Sais Faire les Conserves, a follow up to her previous books on classic French cooking and French baking, which updates classic French preserving techniques that were first published in 1948.
Similar to my work on I Know How to Cook and The Art of French Baking, I have worked on this project as a consulting editor, with a team made up of a translator, a copy editor, and the editor at Phaidon, to make Ms. Mathiot’s guide to preserving accessible for modern cooks.
« A vibrant package crammed with every recipe you’ll ever need to conserve, salt, pickle, and smoke your own fresh produce.
Every recipe you’ll ever need to conserve, salt, pickle, and smoke your own fresh produce.
Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques. »