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1 Local Warehouse Cooking and Food- French

This title in other editions

Cooking with Pomiane

by

Cooking with Pomiane Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

One of the twentieth century's greatest cooking writers, Edouard De Pomiane lectured at the Institut Pasteur and wrote a number of classic books. He died in 1964.

Elizabeth David achieved considerable renown as an essayist, food critic, and cook. Her French Provincial Cooking is unsurpassed, and Jane Grigson has called her "the best food writer of her time."

Product Details

ISBN:
9780375757136
Editor:
Reichl, Ruth
Author:
Pomiane, Edouard De
Editor:
Reichl, Ruth
Author:
Benton, Peggie
Author:
De Pomiane, Edouard
Author:
David, Elizabeth
Publisher:
Modern Library
Location:
New York
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Subject:
Pomiane, Edouard de
Subject:
French
Subject:
Cooking and Food-French
Copyright:
Edition Description:
Trade paper
Series:
Modern Library Food Series
Series Volume:
105-418
Publication Date:
20010220
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
304
Dimensions:
8.5 x 5 x .75 in .8125 lb

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Regional and Ethnic » French

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