FRENCH COOKING IN TEN MINUTES by Edouard de Pomaine

FRENCH COOKING IN TEN MINUTES

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KIRKUS REVIEW

Don't be seduced by the title. This has more curiosity value than kitchen utility. Edouard de Pomaine was a blithe spirit who enjoyed a certain reputation for maverick techniques in 1930 when this was first published. The ten-minute meals depend on canned vegetables, precooked potatoes, and a good French charcuterie two doors down. It is there you will purchase the blood sausage, veal kidneys, and saddle of hare that are essential to de Pomaine's reckless improvisations. They work for a few things. But the ten-minute onion soup is a disaster and the pork chops are actually alarming.

Pub Date: May 16th, 1977
Publisher: Farrar, Straus & Giroux