Cooking with Pomiane by Edouard de Pomiane and Peggie Benton

  • 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 0375757139
  • ISBN 13 9780375757136
  • Published May 24 2001
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Random House
  • Imprint Modern Library Inc

Publishers Text

First published in France in the 1930s, Cooking with Pomiane continues to inspire today's chefs with its inventive simplicity. Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from.

Unburdened with excess detail but invariably embodying the vital touch of the artist....I know of no cookery writer who has a greater mastery of the captivating phrase. - Elizabeth David

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

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