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	• French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) (1930) Edouard de Pomiane North Point Press, 1994 - 176 pages average customer review:based on 13 reviews view larger image
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highly recommended

"Only a millionare can afford black caviar, and millionaires are not very interested in ten-minute cooking, but for the rest of us, there's red caviar."

"It takes two to scramble. That's why you always make scrambled eggs, not scambled egg. "

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One of the best little cookbooks ever

This little book is so beautiful that I have given away several copies as presents. None of the recipes is terribly fancy--breaded veal on green peas, onion soup, french fries, chestnut puree with whipped cream--but they are simple to make and delicious; the kind of dishes you find yourself using on a weekly basis. There's a extensive section on sauces--white sauce, Normandy, curry, brown sauce, mornay, etc.--which is a very helpful resource and the author offers lots of good advice on how to improve efficiency in the kitchen. Most of all, the cheerful writing makes it a pleasure to spend an evening reading this little book.

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Straight foreward information about cooking

French Cooking in Ten Minutes: Or Adapting to the Rhythm of Modern Life by Edouard De Pimiane will give cooks basic information about preparing a meal in a short amount of time.
Written in 1930, the quick and easy recipes can be just the thing for a change of pace in the kitchen.
Translated from the French, this little cookbook gives us a view of life 58 years ago when things moved at a fast pace and people had little time for cooking after a long day at the office. Sounds like today!
De Pomiane's recipes utilize pre-packaged and canned foods, fresh fruit, and step by step instructions. De Pomiane, a doctor by profession, makes even the trickest of sauces appear easy to make. All in all, not a bad addition to the kitchen bookshelf.

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reviews: 1, 2, page 3

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On the top of my bookshelf (updated 5/4/05)
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