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Cooking in Ten Minutes
says
As the book’s ambitious title suggests, speed was tantamount to Édouard de Pomiane, the late Institut Pasteur scientist. In this delightfully short collection, meant for “men of action, dreamers, and scientists,” the provocateur offers a series of swift instructions for French staples such as hollandaise sauce, sautéed potatoes, and lamb a la Georgienne.
from the publisher
Uncomplicated and delicious, the 300 recipes assembled here can all be prepared in ten minutes – and in a saucepan or frying pan rather than a microwave. Ultra-rapid soups, instantaneous sauces, split-second egg dishes and quick-fire desserts all feature…. Pomiane's unique approach to cooking….Cooking in Ten Minutes is a book that belongs in every kitchen.
Most popular
- Original Publisher
- Farrar, Straus & Giroux
- Date of publication
- 1930
- ISBN
- 1897959613
Recommended by
Stephanie Jackson
Publisher
Contains the most delightfully written recipe of all time: "Fry some chipolata sausages. Serve them very hot on a dish and on a second dish a dozen oysters. Alternate the sensations. Burn your mouth with a crackling sausage. Sooth your burns with a cool oyster. Continue until all the sausages and oysters have disappeared. White wine, of course." I treasure my first edition.
Vicky Hayward
Food writer
Does anyone capture the excitement of time spent in the kitchen quite so vividly? All Pomiane’s writing is fun, but I especially enjoy the riffs here on simple, quick cooking.
Patricia Michelson
Founder of La Fromagerie in London
Try and get an original copy - it is probably the most forward thinking cookbook ever written.
Elisabeth Luard
Food writer and illustrator
I gave a copy to each of my children when they left home. He's funny, too!
Lindsey Bareham
Author and writer
Amanda Hesser
CEO & co-founder, Food52
Randolph Moon
Restaurant owner
Harold McGee
Author and lecturer
Matthew Fort
Food writer and critic
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