Ginette Mathiot

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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 also wrote the famous *Je sais faire la pâtisserie (The Art of French Baking), which has been updated and published by Phaidon in 2011.[1] She never married and used traditional cooking methods to design cookbooks which the young wife caring for a young family could read and understand with ease. She is well known in France and her recipes are still used today by some of the most celebrated chefs, and millions of copies of her recipe books have been sold.

She pursued a long career in education, first as a home economics teacher, and later as the Inspectrice générale de l'enseignement ménager de la Ville de Paris[2] then finally as the Inspector General overseeing the teaching of Home Economics in France.

Publications (selected)[edit]

  • Je sais cuisiner Albin Michel (with H. Delage)
  • Je sais faire la pâtisserie Albin Michel
  • Je sais faire les conserves Albin Michel
  • La cuisine à l'école et à la maison Albin Michel (with Marie-Louis Cordillot & Janine Briand)
  • Les comptes de la maison Fernand Lanore
  • Notions de comptabilité familiale Fernand Lanore (with Mme Mereau)
  • 1955: La cuisine pour tous Albin Michel (editor); reissued by Le Livre de Poche, 1963
Translations
  • 1965 : The French Pocket Cookbook; translation of Je sais cuisiner by E. B. Hennessy
  • 1967 : Cucina Internazionale ed Esotica - 600 Ricette da Tutto il Mondo (Italian)
  • 1970 : Världen runt i mitt eget kök (Swedish)
  • 1973 : Yo se cocinar: Lo mejor de la gastronomia francesa (Spanish)
  • 1978 : Deltas kookboek voor jou en mij (Dutch)
  • 1978 : Het grote kookboek van de Franse keuken (Dutch)
  • 1993 : Koken voor 2 (Dutch)
  • 2009 : I Know How to Cook
  • 2011 : The Art of French Baking; translated and adapted by Clotilde Dusoulier from Je sais faire la pâtisserie

Footnotes[edit]

  1. ^ "The art of French baking originates from Je sais faire la pâtisserie ... [Clotilde Dusoulier] has adapted this English edition in consultation with a team of international cookery experts"--Colophon.
  2. ^ Mathiot, G. (1963) La cuisine pour tous. Paris: Le Livre de Poche; p. 5

External links[edit]