Preserving: Conserving, Salting, Smoking, Pickling [Hardcover]

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, andThe French Market Cookbook.

Ginette Mathiot (1907-1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine.Je sais cuisinewas her definitive, most comprehensive work, which brings together recipes for every classic French dish.

"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 Mailon Ginette Mathiot

"The supreme authority on French home cooking. " —The Examineron 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 Timeson 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 SorbonnelC-