''La cuisine pour tous'', ''Je sais cuisiner'', ''The French Pocket Cookbook'', or ''I Know How to Cook'' is a French

cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...

edited by

Ginette Mathiot Ginette Mathiot, Officier de la Légion d'Honneur, (23 May 1907 – 14 June 1998) was a French food writer and home economist. Mathiot wrote over 30 books including the famous ''Je sais cuisiner'' which sold over 6 million copies; she a ...

and H. Delage. Originally published in 1932 as ''Je sais cuisiner'' ("par Un groupe de cordons bleus, sous la direction de Mlles H. Delage et G. Mathiot, professeurs d'enseignement ménager à la ville de Paris. Près de 2000 recettes de plats exquis, de recettes simples, de conseils rationnels, de données d'hygiène alimentaire, d'économies facilement réalisables"), it has been updated numerous times (both during and after Mathiot's life); a new edition appeared in 1950: "par un groupe de cordons bleus. Sous la direction de Mlle H. Delage,... et de Mlle G. Mathiot,... Nouvelle édition. Près de 2 000 recettes...", Albin Michel. In 1955 it was reissued by the same publisher as ''La cuisine pour tous'' and then reprinted by

Le Livre de Poche Le Livre de Poche (literally "The Pocket Book") is the name of a collection of publications which first appeared on 9 February 1953 under the leadership of and published by the , a subsidiary of Hachette. In terms of its influence on the mainstr ...

in 1963. It was retitled ''Je sais cuisiner'' in 2002. It was first translated into English in 1965 as ''The French Pocket Cookbook'' (translation by E. B. Hennessy), and then again in 2009 as ''I Know How to Cook''. The publisher claims it to be the best-selling home cookbook in France. The book's style is concise and tightly packed, with some editions containing more than 2,000 recipes found in the French kitchen. It contains separate sections on nutrition, menu planning, and regional and international recipes. It also has companion volumes, including ''La Pâtisserie pour tous'', which covers French

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ma ...

in greater depth and ''Je sais cuisiner autour du monde'', which is a collection of international recipes.

References

{{DEFAULTSORT:Cuisine Pour Tous French cookbooks