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Inhaltsangabe
Presents over three hundred recipes, arranged by course and type, for a variety of dishes.
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Über die Autorin bzw. den Autor
One of the twentieth century's greatest cooking writers, <b>Edouard De Pomiane</b> lectured at the Institut Pasteur and wrote a number of classic books. He died in 1964.<br><br><b>Elizabeth David</b> achieved considerable renown as an essayist, food critic, and cook. Her <i>French Provincial Cooking</i> is unsurpassed, and Jane Grigson has called her "the best food writer of her time."
Aus dem Klappentext
hed 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.<br>
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Cooking with Pomiane (Modern Library Food)
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Cooking with Pomiane (Modern Library Food)
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Cooking with Pomiane (Modern Library Food)
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Cooking with Pomiane (Modern Library)
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Cooking With Pomiane (Modern Library Food)
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