<p>First published in France in the 1930s, Cooking with Pomiane continues to inspire today's chefs with its inventive simplicity. Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from. This Modern Library edition is published with an Introduction by the renowned food writer Elizabeth David.</p>

Cooking With Pomiane

Cookbooks, Food & Wine

De Pomiane, Edouard

Pomiane, Edouard De

Benton, Peggie

Cooking Education & Reference

North Point Pr

<p>Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic and original dishes as prepared by the most innovative of French chefs. Never afraid to fly in the face of tradition, Pomiane was a noted dietician who taught at the Institute Pasteur and was the first food-writer to be fully aware of the implications for health of classical French cookery. He was, however, never earnest or po-faced - 'one can always start slimming tomorrow'. As Elizabeth David noted, he anticipated nouvelle cuisine by several decades, doing so in a way which 'takes the mystique out of cookery processes and still contrives to leave us with the magic'</p>

Cooking Methods

The Lilliput Press

Cooking In Ten Minutes: The Adaptation to the Rhythm of Our Time

Cooking in Ten Minutes : Or the Adaptation of Cooking to the Rhythm of Our Time

Quick & Easy

Serif

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Books by Pomiane, Edouard De