Cuisine en dix minutes
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| Cuisine en dix minutes | |
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| Author | Edouard de Pomiane |
| Illustrator | André Giroux |
| Country | France |
| Language | French |
| Subject(s) | Culinary Arts, convenience cooking |
| Genre(s) | non-fiction |
| Publisher | Éditions Paul Martial |
| Publication date | 1930 |
| Media type | book |
La cuisine en dix minutes, ou l'Adaptation au rhythme moderne (English title: French Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life) by Edouard de Pomiane, published in 1930, was an early and influential title on the subject of convenience cooking. It attempted to render many of the basic techniques of classic French cooking into a quick form for working people who did not have time to cook.
Compared to modern convenience cookbooks, almost everything is from scratch, though a good number of recipes call for canned vegetables (a modern cook might use frozen vegetables at the same time) as well as commercially available charcuterie products such as sausages and pâté. De Pomiane also adopts a rather tongue-in-cheek approach to writing and admonishes the reader to limit complexity and plan carefully.
[edit] References
- de Pomiane, Edouard, and Philip and Mary Hyman (trans.) French Cooking in Ten Minutes. New York: Farrar, Straus and Giroux, 1977.
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