French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)

by Edouard de Pomiane

Other authorsPhilip Hyman (Translator), Mary Hyman (Translator)
Paper Book, 1994

Status

Available

Call number

641.5944

Publication

North Point Press (1994), 176 pages

Description

Cooking & Food. Nonfiction. HTML: Cooking in Ten Minutes, subtitled The Adaption to the Rhythm of Our Time, features over 300 recipes, all of which can be prepared in ten minutes � no microwave required. Here we find ultra-rapid soups, extemporary sauces, instantaneous egg dishes, together with vegetable, fish and meat recipes, and sweets that can be prepared rapidly. Introduction by Raymond Blanc, drawings by Andre Giroux. Two cookery books by Edouard de Pomiane. Uncomplicated, wonderful recipes from a witty, informal gourmet. Pomiane, one of the most innovative French chefs, is never afraid to fly in the face of tradition. These books deserve to be on the shelf of every serious cook. 'I adore Pomiane; for me he is completely inspirational. All his recipes sound simple yet utterly alluring. His books, full of irreverent good sense and exciting dishes, are among my most treasured possesions. He has the rare ability to appeal to both serious and armchair cooks.' � Darina Allen 'Don't think of Pomiane as a great chef, though he was, but as a guide to living food.' � Christopher Driver. A good teacher, philosopher and a very happy cook. He will pour light on both your cooking and attitude to life.' � Raymond Blanc. 'The best kind of cookery writing' � Elizabeth David.… (more)

User reviews

LibraryThing member TheoSmit
This was printed in 1949 and is still useful! If you like Elizabeth David and company you'll like Edouard de Pomiane
LibraryThing member clews-reviews
de Pomiane wishes to help anyone have a civilized lunch or supper, that is, to within an hour arrive home, start cooking, eat several courses, and have the time for a leisurely coffee or cigarette with a friend. With some cleverness and some reservations, he succeeds.

The planning is, basically, to
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set water boiling literally as soon as you come through the door; to be satisfied with one of (dozens) of menus that lend themselves to quick and efficient cooking, especially once the water is boiling; and to use bought-prepped food where possible. He's also cooking for only one or two, so the chops and soups are small and heat quickly.

My largest reservation is that he completely ignores all the dishwashing. I'm a little puzzled by this; in 1930, would a French bachelor have scullery but not cooking help? Let us assume nowadays that our pans can go in the dishwasher, be grateful for the dishwasher, and pass on. We have more good soups in cans than he did, and he was willing to make soup of `vegetable flour', so that's a pass. I think his butcher surpassed any I'm likely to find outside the gourmet ghettos: "Buy 4 larks which have already been plucked, cleaned, and wrapped in fat or bacon." is something of a challenge.

On the whole, as a reminder of possible efficiency, excellent; having the menus as a whole is a help when trying to cook something satisfying quickly. As a reminder that eating a little of several different things has been a standard of cuisines long before our handy freezers and microwaves, also useful. With the suggestion of Saddle of Hare with Sour Cream as a 'quick but refined meat dish', an inspiration.

Bon appetit!
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LibraryThing member Carrie.deSilva
A classic among cookbooks, this small offering is packed with gems for elegant and simply food. Time has not dated it. The 'recipes' are more in the way of methods with precise quantities rarely mentioned but all make perfect sense to anyone with some basic culinary skills and / or sense.

Language

Original language

English

Physical description

176 p.; 5.03 inches

ISBN

086547480X / 9780865474802
Page: 0.6795 seconds