Customer Reviews:
 From novice to masterchef in a day August 6, 2006
4 out of 4 found this review helpful
I am training myself in the dark art of cookery, given that my family will shortly be leaving the country for a little while.
At the beginning of today, I couldn't cook to save my life. On receiving the book, I relished my visit to Tesco, and I managed to create an entrecote fillet steak dressed with sauce bearnaise and accompanied by mushrooms a la creme. For dessert, I made sauteed banana fritters with cinnamon.
Total cost production: around 3.
Total time of production: around 12 minutes from raw ingredients to the delicious end result.
I cannot rate this book highly enough. My confidence in my ability to cook has skyrocketed from zero to hero in the space of ONE day.
No more than necessary, if that -- a poet of French cuisine May 6, 2003
15 out of 16 found this review helpful
This was the first cookbook I owned, a present from my parents when I went to boarding school.
I have always loved it. It has inspired both my cooking and my writing ever since.In his "ABC of Reading", the American poet Ezra Pound reported his delight at finding in a German-Italian dictionary the entry "dichten = condensare". "Dichten" means "writing", as in poetry. So simple, said Pound, writing poetry is condensing. Edouard de Pomiane is a poet of the kitchen. Like John Travolta's character in "Get Shorty", he says "no more than necessary, if that." His breezy confidence does more to inspire and assure an aspiring cook than any amount of detailed instruction. The book's premise is that one has an hour for lunch. (Even the French will remember this with nostalgia.) Each dish is limited to ten minutes preparation time. Thus the reader may prepare a three-course lunch and spend half an hour enjoying it. De Pomiane urges the necessity of having a pot of boiling water on hand. The time taken to boil this is not included in the ten minutes. You should start the pot as soon as you begin, "even before you take off your hat". If you do not need the water for the cooking, you will use it for washing up. Though some of his recipes appear to verge on self parody, it is nothing but poetry. He describes in two or three sentences how to cook a soft boiled egg. Then: "Salt. Eat with a crisp lettuce leaf and a glass of dry white wine. This is a feast." Not all the dishes are obvious. The first recipe I tried from the necessarily skimpy section on desserts was for an implausible concoction of sliced bread, jam, milk and sugar. It was unbelievably good. I understand Elizabeth David was an admirer of de Pomiane's elegant, funny and limpid clarity. My quotations are from memory: I lost my 1967 edition a quarter of a century ago, but I'm ordering another right now.
No more than necessary, if that -- a poet of French cuisine May 6, 2003
2 out of 2 found this review helpful
This was the first cookbook I owned, a present from my parents when I went to boarding school.
I have always loved it. It has inspired both my cooking and my writing ever since.In his "ABC of Reading", the American poet Ezra Pound reported his delight at finding in a German-Italian dictionary the entry "dichten = condensare". "Dichten" means "writing", as in poetry. So simple, said Pound, writing poetry is condensing. Edouard de Pomiane is a poet of the kitchen. Like John Travolta's character in "Get Shorty", he says "no more than necessary, if that." His breezy confidence does more to inspire and assure an aspiring cook than any amount of detailed instruction. The book's premise is that one has an hour for lunch. (Even the French will remember this with nostalgia.) Each dish is limited to ten minutes preparation time. Thus the reader may prepare a three-course lunch and spend half an hour enjoying it. De Pomiane urges the necessity of having a pot of boiling water on hand. The time taken to boil this is not included in the ten minutes. You should start the pot as soon as you begin, "even before you take off your hat". If you do not need the water for the cooking, you will use it for washing up. Though some of his recipes appear to verge on self parody, it is nothing but poetry. He describes in two or three sentences how to cook a soft boiled egg. Then: "Salt. Eat with a crisp lettuce leaf and a glass of dry white wine. This is a feast." Not all the dishes are obvious. The first recipe I tried from the necessarily skimpy section on desserts was for an implausible concoction of sliced bread, jam, milk and sugar. It was unbelievably good. I understand Elizabeth David was an admirer of de Pomiane's elegant, funny and limpid clarity. My quotations are from memory: I lost my 1967 edition a quarter of a century ago, but I'm ordering another right now.
Packed with ideas for speedy tasty meals fit for guests February 26, 2002
8 out of 8 found this review helpful
This book dates from France 1948 originally but has lots to tell the modern cook in a hurry. All the meals are three course and designed to be cooked from walkingin the door to sitting down IN TEN MINUTES. The ideas for flavour combinations and novel uses of common ingredients will astound you. Once you have tried Saurkraut Alcassien it will be a regular in your fridge I promise.
Try and enjoy.
great recipes with great humour March 2, 2001
7 out of 7 found this review helpful
I picked this book almost by accident amongst others by Marco Pierre White and Gordon Ramsay - and I loved it! I read it cover to cover in one sitting, giggling all the while. I attended a French cooking school and de Pomiane's foolproof recipe for bechamel wowed the chef too. A friend of mine sent a copy of de Pomiane's book with each of her four children when they left home, and everyone should have one!
| 
