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Ginette Mathiot's Coq au vin: Difference between revisions
Ginette Mathiot's Coq au vin (view source)
Revision as of 07:33, 8 September 2022
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 12 hours , 45 minutes | |CookTime = 12 hours , 45 minutes | ||
|Image = [[Image:Ginette Mathiot's Coq au vin recipe.jpg|alt=Electus]] | |Image = [[Image:Ginette Mathiot's Coq au vin recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Lovely</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">The old ones are the best - I can say that with truth now!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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Ginette Mathiot (1907-1998) was [[France]]'s answer to Mrs Beeton, although she did not publish her book ''Je sais Cuisiner'' until 1932. It has now been translated into English and is known as ''I know how to Cook'' (ISBN 0714848042). | Ginette Mathiot (1907-1998) was [[France]]'s answer to Mrs Beeton, although she did not publish her book ''Je sais Cuisiner'' until 1932. It has now been translated into English and is known as ''I know how to Cook'' (ISBN 0714848042). | ||