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Preserving: Conserving, Salting, Smoking, Pickling: 0000 Hardcover – Illustrated, 4 Sept. 2015

by Ginette Mathiot (Author), Clotilde Dusoulier (Editor)
4.5 4.5 out of 5 stars 56 ratings
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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.

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  1. Print length
    336 pages
  2. Language
    English
  3. Publisher
    Phaidon Press
  4. Publication date
    4 Sept. 2015
  5. Dimensions
    16.83 x 2.86 x 22.86 cm
  6. ISBN-10
    071486952X
  7. ISBN-13
    978-0714869520
  8. See all details
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Review

"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

From the Back Cover

Classic French preserving techniques updated for a modern audience.

Product details

  • Publisher ‏ : ‎ Phaidon Press; Illustrated edition (4 Sept. 2015)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 336 pages
  • ISBN-10 ‏ : ‎ 071486952X
  • ISBN-13 ‏ : ‎ 978-0714869520
  • Dimensions ‏ : ‎ 16.83 x 2.86 x 22.86 cm
  • Customer reviews:
    4.5 4.5 out of 5 stars 56 ratings

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Ginette Mathiot

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4.5 out of 5 stars
56 global ratings

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  • Tesh
    5.0 out of 5 stars Excellent resource
    Reviewed in the United States on 12 January 2018
    Verified Purchase
    Purchased as a gift for someone who does this sort of thing. Recipient was totally thrilled with this book!
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  • Amazon Customer
    5.0 out of 5 stars Great addition to my carefully picked out cook book collection
    Reviewed in Canada on 6 November 2015
    Verified Purchase
    I have the "I Know How to Cook" book by Ginette Mathiot, and I love it. That book has a section on preserving, but not as extensive as this book. I didn't look at its dimensions when I was ordering this book, so I was surprised when I received it and it was small compared to most of my cook books. That's not a bad thing, but I'm mentioning it only for others who may not have looked at the measurements. This book is translated from French, and somewhat updated to make it more relevant to the modern preserver. I would like to get my hands on an English edition that hasn't been revised, but I don't know if such a thing even exists. I haven't used any of the recipes yet. I already preserve all kinds of foods, so I bought this book more for inspiration and sentimental value. This book dates back to WWII, and most of it I already knew about from the stories my gran used to tell me and from watching her in the kitchen when I was a little kid. It's when my love of food started. The idea behind this book was to teach people how not to waste food and how to work with limited resources during a tough time. I'm very picky about my cook books, and I've never been disappointed by Phaidon's books (I have quite a few). I wish more of Ginette's cook books were translated to English. "The Art of French Baking" is another of Ginette's books that has been translated, and similarly to this preserving book, it's an expansion of the baking section in the "I know How To Cook". If you'd prefer a more general cook book, the "I Know How To Cook" is excellent, and includes a bunch of the recipes from this preserving book and from the baking book. This "Preserving..." covers more than the usual salting, freezing, jams, and fermenting. It covers preserving large quantities of, for example, apples outdoors. It's a similar approach to keeping potatoes outside over winter. I love the cover design.
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  • Giorgio D.
    3.0 out of 5 stars Meh.
    Reviewed in Canada on 26 February 2024
    Verified Purchase
    Expected better from phaidon.
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  • Gillermo Perea
    5.0 out of 5 stars Great book
    Reviewed in the United States on 12 December 2019
    Verified Purchase
    Great book
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  • Cissa
    4.0 out of 5 stars 3.5 stars: interesting, but somewhat concerning
    Reviewed in the United States on 5 December 2015
    Verified Purchase
    This is an interesting book, but I'm not sure I'd recommend it.

    The good: it's an update of a historical French volume on preserving, and it's pretty comprehensive. It's supposed to have been updated to cover current knowledge of canning times,etc., but some of the hot-bath canning times, in particular, look far shorter than ones I usually see for similar items. it is also very comprehensive, with specific details and recipes to cover pretty much everything one might encounter.

    The problems: generally, what's available in the USA is rather different from what the French countryside had to offer 60+ years ago, and it would be hard to source many of the main ingredients. Also, see above about the updated times; I am not sure I'd trust the canning times without a separate confirmation for a similar recipe from a known, reliable source.

    Another negative- and this could be serious!: even a fairly casual reading found many, many errors in the text, even including mis-titling at least one recipe. This makes me even more concerned about trusting the canning times, etc.

    It's interesting, but more as a historical inspiration than a go-to for actual preserving. If you want something that's more relevant for us in the USA today, I'd really recommend Alice Water's "My Pantry".
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