Cooking in Ten Minutes or the Adaptation to the Rhythm of …

POMIANE, Edouard de. Cooking in Ten Minutes or the Adaptation to the Rhythm of our Time.

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POMIANE, Edouard de. Cooking in Ten Minutes or the Adaptation to the Rhythm of our Time. Oxford, Bruno Cassirer and Pazifische Presse in Los Angeles, 1948.

8vo. Original cloth-backed illustrated boards, spine lettered in black; illustrated dust-wrappers (price-clipped); pp. 145, errata slip loosely inserted, illustrations in the text after Toulouse-Lautrec; boards and wrappers a bit spotted, a little offsetting to beginning and end from endpapers, a good copy of a great rarity.
First edition in English of a very useful cookbook for minimalist and quick dishes, written by the French gastronomy broadcaster, food scientist, and writer of Jewish-Polish origin. The book had appeared first in French, in 1930. 'De Pomiane deserves attention (and reprinting) because his is the sort of brasserie and bistro food it is harder and harder to find in France nowadays. Elizabeth David called one of his recipes - for a mountainous version of cheese on toast - the best kind of cookery writing, by which she meant that it was courageous, courteous, adult. She goes on: It is creative . . . because it invites the reader to use his own critical and inventive faculties, sends him out to make discoveries, form his own opinions, observe things for himself, instead of slavishly accepting what the books tell him' Julian Barnes in the Guardian, March 22, 2003, online). Recently Raymond Blanc described this book as his favourite cookbook on BBC Radio4 (Saturday Live).

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