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

Front Cover
Macmillan, Oct 31, 1994 - Cooking - 176 pages

A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.

 

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Entertaining book

User Review  - wopski - Overstock.com

I already had the book and was ordering copies to give to friends. It is simple and entertaining and a nice present for people who like to cook. Read full review

LibraryThing Review

User Review  - Carrie.deSilva - LibraryThing

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. Read full review

Contents

Deep Frying
6
UNVARIED HORS DOEUVRES
26
EXTEMPORANEOUS SAUCES
39
SOME QUICKLY PREPARED
49
SOME TENMINUTE
57
FROM THE FRYING
61
SHELLFISH LOBSTERS CO
73
White Kidney Beans Basque Style
86
Chopped Beets in Cream Sauce
90
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About the author (1994)

Edouard de Pomiane was also a noted dietician who taught at the Institut Pasteur and perhaps the first food writer to consider the health implications of classical French cookery.

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