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

by Edouard de Pomiane

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 086547480X
• ISBN13: 9780865474802
• Release Date: October 1994
• Publisher: North Point Press
• Length: 176 Pages
• Weight: 0.40 lbs.
• Dimensions: 0.5" x 5.2" x 6.9"

Customer Reviews

The most delightful cookbook in my collection!

Extremely useful as well. I read it cover to cover the day it arrived (just last week) -- and I can't say that about ANY other cookbook! It is written (and translated) in a graceful and witty style, and is as enjoyable for the historical and cultural perspective it offers as it is for its culinary instruction and gastronomic joie de vivre. I have prepared two of Docteur de Pomiane's suggested menus and have greatly enjoyed both of them. I can see that with a bit of practice, I will indeed be able to turn out a 5-course lunch for two in about 15 minutes (not counting the time it takes to boil the water, of course). With this book and a little (fun) practice, you can impress your friends, astound your dates, and enhance your own quality of life. So what are you waiting for?

Old Favourite

I have owned this book since 1974 - in fact I taught myself to cook from it. It's so much more encouraging than most cookbooks - no fancy equipment needed, no expensive ingredients, but lots of encouragement and enthusiasm. Should be on everyone's shelf.

the best little cookbook in France

This was the most charming and most helpful cookbooks I have ever used. As a grad student, I have little time and little money and the quality of life I experience has increased 1000-fold thanks to the instructions in de Pomiane's book. I especially recommend the Alsatian dumplings and the varied sauces for meat. There is something here for everyone, and his injunction to enjoy life by cooking well in a limited time has been welcome in my life. By promising very limited cooking time for his recipies, I have been able to experiment more in the kitchen and to pay more attention to the quality of my cooking instead of making the usual tried and true. If you are not a "foodie" by nature but you recognize the value of good cooking in your own life, I cannot recommend this little book more strongly.

A charming cookbook, destined to be a favorite

This little book is well on its way to being one of my favorites. I bought it because I saw some of the recipes in the March 2001 issue of Gourmet, and it's even better than they said!Witty writing, practical advice, and an airy style make this a cookbook that you'll want to read from cover to cover. And once you start making the recipes, you'll be even more pleased with it. Okay, maybe some take a little more than 10 minutes, especially the first time around. But once they become favorites (like Chicken Marengo is for me), 10 minutes is really an accurate estimate! And the recipes are so intuitive, that they will become part of your repertoire almost immediately, because you'll want to make them again and again, and soon you won't need to look at the book to make them.

This little book is a must-have in your kitchen. I love it.

I love it first of all for its attitude. Here's how it begins:"First of all, let me tell you that this is a beautiful book. I can say that because this is its first page. I just sat down to write it, and I feel happy, the way I feel whenever I start a new project.""My pen is full of ink, and there's a stack of paper in front of me. I love this book because I'm writing it for you. It's nice to imagine that I'll be able to let my pen go and you'll understand everything it writes down..."Actually I better not say any more, I don't want to spoil your happy experience of reading it yourself. Let me just say that I have made many of the recipes from the book, they were delicious, and that before reading it I never attempted to make a sauce, not even one, but that now I am no longer one bit intimidated by sauces.But more than the recipes, I have absorbed the attitude and orientation. After reading this book I have on more than one occasion concocted a bona fide complete scrumptious meal out of a little bit of this and that lying around the kitchen.Thank you, thank you, Dr. de Pomiane.