BOOKING WITH POMIANE by Pomiane

BOOKING WITH POMIANE

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KIRKUS REVIEW

That these are based on radio talks explains to some extent the casual, chatty, step-by-step 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 uninitiated provide the why as well as the how -- and a great many recipes that even the most experienced housewife will find temptingly provocative. Fun to read.

Pub Date: Feb. 4th, 1963
Publisher: Roy