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Cooking With Pomiane, by Edouard de Pomiane
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To prepare dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours' cooking a waft of happiness escapes from beneath the lid.
Edouard de Pomiane
Making its eagerly awaited return this summer, Serif's new edition of Cooking with Pomiane deserves to be on the shelves of every serious cook and every unserious lover of humorous writing.
Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic dishes prepared by the most innovative of French chefs.
A highly respected scientist at the Institut Pastuer in Paris as well as a much-loved radio chef, Pomiane celebrates the joy of being in the kitchen, inspiring confidence in cooks of all abilities. As Elizabeth David noted, he 'takes the mystique out of cookery processes and still contrives to leave us with the magic'.
- Sales Rank: #1276043 in Books
- Brand: Brand: Serif
- Published on: 2010-01-27
- Original language: English
- Number of items: 1
- Dimensions: .90" h x 6.10" w x 9.10" l, 1.00 pounds
- Binding: Paperback
- 272 pages
- Used Book in Good Condition
Amazon.com Review
Gourmet, scientist, and cookbook writer of endearing prose, Edourad de Pomiane's revolutionary approach to French food and diet of his day involved sane, perceptive simplification--a distinctly modern tactic. Cooking with Pomiane, first published in the 1930s and reissued in the Modern Library Food series, encapsulates Pomiane's debunking methods: away with complicated techniques and elaborate sauces; in their place, find concise formulas that discover the essence of their ingredients and celebrate them in simple preparations. Though Pomiane provided precise, even scientific cooking rationales ("Everyone agrees that [fish] must be served [before] the meat course," he writes, "...but such as meal is far too rich in nitrogenous substances"), he is also a beguiling instructor. "Take a bunch of parsley," he advises, "the size of a bunch of violets." Any reader interested in cooking and its modern history will treasure the book.
Beginning with useful information for the host or hostess (for a dinner party, "one should prepare only one good dish," Pomiane advises sensibly), the book then presents over 300 recipes, arranged by course or type, and "a few drinks." Pomiane's revolutionary approach is embodied in his formula for Noodles with Mushrooms, which requires only noodles, mushrooms, butter, and grated Parmesan. Use good ingredients and you have a feast. Though he includes many, albeit streamlined, recipes from the classic canon, such as Artichauts à la Barigoule (artichokes braised with a ham, bread crumb, and onion stuffing), he also supplies recipes that were unconventional in his day, including Choucroute Salad and Piroshki. Readers will also want to prepare such treats as Mousse au Chocolat (chocolate, sugar, eggs, cream) and Pumpkin Gratin (pumpkin, almonds, sugar, an egg, and macaroons). With an introduction by Elizabeth David, the book provides a rare opportunity to meet and learn from an original cooking master. --Arthur Boehm
From Booklist
Cooking with Pomiane recounts how Edouard de Pomiane brought together the art of the kitchen with food science and improved eating standards for both the French and the British. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Review
"A good teacher, philosopher, and a very happy cook. He will pour light on both your cooking and attitude to life." -- Raymond Blanc
"I love the Docteur de Pomiane's work... To me his brief explanations, his methodically organized recipes, unburdened with excess detail but invariably embodying the vital touch of the artist, are worth volumes of weighty expertise. I know of no cookery writer who has a greater mastery of the captivating phrase." -- Elizabeth David
Most helpful customer reviews
12 of 12 people found the following review helpful.
Classic French Food, Fast!
By James Ellsworth
Writing and broadcasting in the first half of the 20th Century, the food scientist Edouard de Pomiane encouraged French housewives to 'cook their heritage' while facing the increasing complexity of life for a modern French woman. Moving beyond the classic all-day cooking of the housewife, Pomiane pointed to the need to simplify meal preparation in the home. It is not surprising that Ruth Reichl, former restaurant critic for the New York times and Editor of Gourment Magazine, selected this book for a Modern Library edition. The introduction is by Elizabeth David, the outstanding British food writer who also wrote a major book on French cuisine. Pomiane's 'hasty cooking' formula also inspired French-born chef/author Pierre Franey to create his landmark New York Times column 'Sixty Minute Gourmet.' This is a significant cook/food book and it is also highly readable. Pomiane's writing persona is evident on every page of his text: he is an avuncular uncle who wants you to eat sensibly and to eat well. He intends for you to be successful in realizing the recipes for the dishes he presents. He knows that every penny (centime) counts at home but that attractive and tasty meals are still imperative.
This is not Julia Child's Art of French Cooking. In 276 pages (plus a good index, organized by courses),Pomiane starts at the beginning. He reminds us of the duties of both host and guest and the importance of preparing and sharing digestible food. He sets out simple explanations of the major cooking processes: boiling, frying, grilling, roasting and braising. He offers some sensible remarks on the application of various levels of heat in cooking. As a 'first cookbook' on the preparation of homestyle French food, only a few select recipes are offered in each of the categories we might choose from in making a dinner or a small repast: soups, eggs, cheese dishes, savory tarts and crepes, salads, common sauces and sweet dishes. He concludes with a chapter on a few memorable meals: 'a lunch in the country,' 'supper in the high mountains,' 'two good dishes for two 'little' wines,' 'lunch by the sea' and even 'food for camping.' This section is written as a reminscence and we feel that we are accompanying Pomiane as he ponders what to serve, then shops for ingredients and then tells how he prepared the meal under each set of circumstances.
A typical American reader will be transported to France, surely, but one needn't be a Francophile to find recipes in each section of the book that are easily prepared with American ingredients, sound tasty on the page and are described in a way that promises 'pretty on the plate.' Pomiane offers three poached egg dishes: one seasoned with paprika butter and presented on a canape of bread, one sauced with canned tomato puree spiked with a little fresh garlic and a good olive oil and one sauced with browned chopped mushrooms in cream and herbs. There is a simple Basque-style omelette (with sweet red peppers and garlic.) Favored ingredients among the French may be underappreciated here but, in addition to a splendid 'poule au pot' (poached chicken with beef and vegetables), Pomiane offers some very tasty preparations for rabbit and hare. My meat market here (in Texas) always has farm-raised rabbit available and I enjoyed learning about a meat more commonly enjoyed by my ancestors. Pomiane's method with carp would work equally well with bass or trout. There are a bequiling number of 'mousse a la creme' variations: orange, Cognac, Curacao, Hazelnut, Montmorency Cherries, Chocolate mousse and even a coffee mousse!
All of this is wrapped up in a volume that bears reading and rereading whether you are searching for inspiration for dinner or just looking for some pleasant companionship.
1 of 1 people found the following review helpful.
Wash your hands, you want to keep this book clean.
By hunter green
Wonderful read.
11 of 13 people found the following review helpful.
bad translation
By Karin Roos
I have the original Pomiane cookbook - in french. Unfortunately this translation does not do it justice. For example confusing the" pâte" ( as in pâte a Choux ) meaning dough and pate - With the accent on "E" meaning - well pate ( as in liver pate).
Also missing are his funny "asides"
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