Cooking with Pomiane by Edouard de Pomiane

  • Pumpkin soup

    from Cooking with Pomiane Cooking with Pomiane by Edouard de Pomiane

    • Categories: Soups; Vegetarian
    • Ingredients: pumpkins; milk; rice; caster sugar
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Notes about this book

  • Lolliejean on August 01, 2012

    I don't know that I'll do a lot of cooking from this book but it's been an entertaining and funny read.

Notes about Recipes in this book

  • Poulet Tamara

    • veronicafrance on March 18, 2012

      This recipe sounded so intriguing, but it suffered in the (lack of) copy-editing. Having been told to poach the onions with the chicken, you're then told to chop and fry them while the chicken is cooking! And the turnips in the ingredients list are never referred to again. The result was OK (roast chicken with walnut sauce) but it wasn't the "completely novel gastronomic sensation" promised by Pomiane. Blogged here: http://www.larecettedujour.org/2012/03/cooking-with-pomiane-by-edouard-de-pomiane.php

  • Spinach salad with hard-boiled eggs

    • mjes on September 04, 2021

      Like many of the recipes included in this book, this is a recipe cut back to the basics. This is very useful to emphasize the part of a salad that must absolutely be right ... then one can begin adding additional ingredients.

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  • ISBN 10 1897959648
  • ISBN 13 9781897959640
  • Published Oct 01 2009
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Serif

Publishers Text

To prepare dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours' cooking a waft of happiness escapes from beneath the lid.
Edouard de Pomiane

Making its eagerly awaited return this summer, Serif's new edition of Cooking with Pomiane deserves to be on the shelves of every serious cook and every unserious lover of humorous writing.

Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic dishes prepared by the most innovative of French chefs.

A highly respected scientist at the Institut Pasteur in Paris as well as a much-loved radio chef, Pomiane celebrates the joy of being in the kitchen, inspiring confidence in cooks of all abilities. As Elizabeth David noted, he 'takes the mystique out of cookery processes and still contrives to leave us with the magic'.

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