COOKING WITH POMIANE

That these are based on radio talks explains to some extent the casual, chatty, step by step how-to procedure, and the fact that the book is highly personal. Pomiane is widely known through these talks, but his authority proceeds from his role as dietician and professor at the institute Pasteur (now retired). His book is a potpourri of helpful hints on being a host, a variety of continental delicacies, something of the chemistry of cooking, unorthodox recipes, which take into consideration the things that to the unin-