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Cooking in Ten Minutes de Edouard De Pomiane
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Cooking in Ten Minutes (edició 2014)

de Edouard De Pomiane (Autor), Raymond Blanc (Pròleg)

MembresRessenyesPopularitatValoració mitjanaMencions
256679,047 (4.29)2
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 Minutesoffers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.… (més)
Membre:captainfez
Títol:Cooking in Ten Minutes
Autors:Edouard De Pomiane (Autor)
Altres autors:Raymond Blanc (Pròleg)
Informació:Serif (2014), 152 pages
Col·leccions:Kindle editions, La teva biblioteca
Valoració:
Etiquetes:No n'hi ha cap

Detalls de l'obra

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life de Edouard de Pomiane

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» Mira també 2 mencions

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65.
  kitchengardenbooks | Mar 5, 2016 |
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.
  Carrie.deSilva | Aug 29, 2011 |
de Pomiane wishes to help anyone have a civilized lunch or supper, that is, to within an hour arrive home, start cooking, eat several courses, and have the time for a leisurely coffee or cigarette with a friend. With some cleverness and some reservations, he succeeds.

The planning is, basically, to set water boiling literally as soon as you come through the door; to be satisfied with one of (dozens) of menus that lend themselves to quick and efficient cooking, especially once the water is boiling; and to use bought-prepped food where possible. He's also cooking for only one or two, so the chops and soups are small and heat quickly.

My largest reservation is that he completely ignores all the dishwashing. I'm a little puzzled by this; in 1930, would a French bachelor have scullery but not cooking help? Let us assume nowadays that our pans can go in the dishwasher, be grateful for the dishwasher, and pass on. We have more good soups in cans than he did, and he was willing to make soup of `vegetable flour', so that's a pass. I think his butcher surpassed any I'm likely to find outside the gourmet ghettos: "Buy 4 larks which have already been plucked, cleaned, and wrapped in fat or bacon." is something of a challenge.

On the whole, as a reminder of possible efficiency, excellent; having the menus as a whole is a help when trying to cook something satisfying quickly. As a reminder that eating a little of several different things has been a standard of cuisines long before our handy freezers and microwaves, also useful. With the suggestion of Saddle of Hare with Sour Cream as a 'quick but refined meat dish', an inspiration.

Bon appetit! ( )
  clews-reviews | Jun 1, 2011 |
  monado | May 20, 2010 |
This was printed in 1949 and is still useful! If you like Elizabeth David and company you'll like Edouard de Pomiane ( )
  TheoSmit | Nov 21, 2008 |
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Edouard de Pomianeautor primaritotes les edicionscalculat
Hyman, MaryTraductorautor secundarialgunes edicionsconfirmat
Hyman, PhilipTraductorautor secundarialgunes edicionsconfirmat
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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 Minutesoffers 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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