The Art of French Baking


A long time ago I blogged about one of my favourite cookbooks: Je sais cuisiner or I Know How  To Cook, as it is now known in English. It is the equivant to the ‘Joy of Cooking’ here in France and it was lovingly edited for the English version by Clothilde Dusoulier from the fabulous blog Chocolat and Zucchini.

Now the equally fabulous Je sais faire de la patisserie has been translated and edited by Clothilde. The Art of French Baking has every single recipe you could ever want to bake in it. From madeleines, via éclairs to macaroons, you will find all the classic recipes in this book. It was first published in 1938 so the recipes are definitely classic, but they are the type of classics that never go out of fashion!

- Emilie

I know how to cook

51MBrVgjg+L._SL500_AA240_My absolute favourite cookbook is my copy of Ginette Mathiot’s “Je sais cuisinier“. My copy was my mom’s and it was printed in 1963. It has this fabulous photo of Ginette in a pinny with the craziest swept out hairdo I have ever seen. It is now being held together with layers of tape, but the recipes are still the best: simple, French recipes.

I was really exited to read that “”Je sais cuisiner” has finally been translated into English under the name of  “I know how to cook”. The translation was done by none other than Clothilde Dusoulier, the writer of the great Parisian food blog Chocolate and Zucchini.

Honestly, get it if you enjoy basic French food. It really has everything you might want to cook — the basic sauces and basic biscuits from Madeleines to Financiers.

Hope you enjoy it!

– Emilie