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

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) | Edouard de Pomiane | One of the best little cookbooks ever

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French Cooking in ...

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

Simplify, simplify, simplify (with wit)

For anyone seeking to downsize their life, this is an excellent starting point in downsizing your kitchen life. The author directly points out the limits of downsizing ("You won't be able to make complicated dors d'oeuvres. You have no right to, since you don't have the time."). At the same time, he's very charming and instructive, not only about the varied recipes but also about composing a complete french meal. It's a good starting point for beginner cooks who don't have the time, energy or the equipment to do dinner a la Martha Stewart. Buy it for the author's great wit alone as he guides you like a know-it-all aunt leaning over your shoulder:

"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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