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

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) (1930) | Edouard de Pomiane | I adore this book!

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French Cooking in ...

	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

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.

Edouard.. where are you now that I really need you

This book should be a staple in every discerning cooks kitchen. Ten minutes or not, in the era of Rachel Ray (and I think she is lovely by the way) its nice to have a little class and soul in a "quick fix" cookbook.
Dr. de Pomiane is funny, insightful, and guiding. He not only gives you wonderful recipes to work with, he takes you by the hand and tells you just how to achieve the perfection you deserve and still have time to dwaddle over your coffee.

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I adore this book!

This is the perfect book for a beginner! It teaches you very basic techniques on cooking that everyone should know, such as how to make a sauce from burnt on meat juices. Its recipes also build on previous ones which makes memorization easier. What I loved most were the lessons on organization that will enable you to cook more efficiently.

In all, this is a great book to start anyone off as a cook. I made a sauce the other day by following the book's guidelines, rather than following a strict recipe and it turned out pretty good. The advice is great in that it gives you room to experiment without destroying your meal. In all, this is a great book to start anyone off as a cook. It's excellent!

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Simply delicious!

This is one of my favorites among the cookbooks I own. I love to cook, although I hate recipes. Edourad de Pomiane's approach is perfect. His writing is funny and encouraging, and he teaches you to cook rather than simply giving instructions to copy a specific recipe. His recipes are exquisitely simple yet profoundly delicious. This one book changed the way I cooked steak, gave me confidence to try sauces for the first time, and taught me the key to making perfect omelets. Buy it. You won't regret it!

Dear Rachael

Okay, so I'm probably not your kind of cook. I'm the geeky sort of guy who thinks Julia Child is a reasonable substitute for divinity, who worships the ground Chris Kimball walks on in a "Brocktoon" sort of way, who considers superstars like you and Emeril the people the Food Network employs to keep the lights on for Alton Brown. But you know, even if I'm not exactly a fan, that doesn't mean I don't respect what you do. So I have to say right now, if you've never heard of this minute masterpiece from 1930, read it, reread it, incorporate some of his stuff into your own recipes, and then lay a wreath on Pomiane's grave next time you and John are in France to shoot an episode of Tasty Travels, because this guy is your granddaddy just as much as the nice Sicilian fellow you're always talking about on the show.

I mean, look at this guy. He hits practically every French classic that can be done in ten minutes and he's got you beat on organizational technique (first thing you do when you get in the door and want to cook Pomiane-style: boil a pot of water. Doesn't matter why, you'll find a use for it.). The recipes are simple and tasty, and would do Julia, Simca and Louisette quite proud. He even provides menus to plan from, because life is more than meat and two veg. He hits a few of the classic sauces (though his "white sauce" recipe is written as a joke), features a good-sized section on vegetables, and provides a surprisingly diverse selection of meat dishes ranging from a simple steak to some surprisingly complex veal and pork dishes.

There is a sizeable and varied selection of soups (none of those annoying "stoups", fer chrissake) and some remarkably fast desserts, including a chestnut puree that the author was very proud of. A decent but concise section covers cooking techniques suitable for quick cooking, and the whole thing is topped off by a nicely informative preface by the translators describing how to handle Pomiane's recipes in a kitchen three-quarters of a century in his future. And did I mention this guy had a hell of a sense of humor, even in translation? Seriously, take a hint. Not one catch phrase anywhere, and he's still a hoot to read.

Rach, here's the deal. You're the reigning queen of convenience cooking and a kitchen superstar. Controversial, yes, but few have the luxury of near-universal love like Julia, and at the very least you've got it all over that bimbo Sandra. But you gotta give this guy props -- after all, like I said, he's your granddaddy.

Signed,
Brian from the Cape

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Delightful!

I've done a fair amount of French cooking in my time and even owned a four-star rated restaurant for a # of years. I can say with confidence that if you knew nothing of French cooking but followed the recipes in this little book you could turn yourself into a competent chef in no time!

reviews: page 1, 2, 3

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