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Chargement... La cuisine en dix minutespar Edouard de Pomiane
   Aucun Actuellement, il n'y a pas de discussions au sujet de ce livre.   Carrie.deSilva | Aug 29, 2011 |  The planning is, basically, to set water boiling literally as soon as you come through the door; to be satisfied with one of (dozens) of menus that lend themselves to quick and efficient cooking, especially once the water is boiling; and to use bought-prepped food where possible. He's also cooking for only one or two, so the chops and soups are small and heat quickly. My largest reservation is that he completely ignores all the dishwashing. I'm a little puzzled by this; in 1930, would a French bachelor have scullery but not cooking help? Let us assume nowadays that our pans can go in the dishwasher, be grateful for the dishwasher, and pass on. We have more good soups in cans than he did, and he was willing to make soup of `vegetable flour', so that's a pass. I think his butcher surpassed any I'm likely to find outside the gourmet ghettos: "Buy 4 larks which have already been plucked, cleaned, and wrapped in fat or bacon." is something of a challenge. On the whole, as a reminder of possible efficiency, excellent; having the menus as a whole is a help when trying to cook something satisfying quickly. As a reminder that eating a little of several different things has been a standard of cuisines long before our handy freezers and microwaves, also useful. With the suggestion of Saddle of Hare with Sour Cream as a 'quick but refined meat dish', an inspiration. Bon appetit! (  ) clews-reviews | Jun 1, 2011 |  ) TheoSmit | Nov 21, 2008 |  kitchengardenbooks | Mar 5, 2016 | http://www.guardian.co.uk/books/2003/mar/22/julianbarnes.houseandgarden (  )  monado | May 20, 2010 | aucune critique | ajouter une critique
Cooking in Ten Minutes, subtitled The Adaption to the Rhythm of Our Time, features over 300 recipes, all of which can be prepared in ten minutes - no microwave required. Here we find ultra-rapid soups, extemporary sauces, instantaneous egg dishes, together with vegetable, fish and meat recipes, and sweets that can be prepared rapidly. Introduction by Raymond Blanc, drawings by Andr(r) Giroux. Two cookery books by Edouard de Pomiane. Uncomplicated, wonderful recipes from a witty, informal gourmet. Pomiane, one of the most innovative French chefs, is never afraid to fly in the face of tradition. These books deserve to be on the shelf of every serious cook. ?I adore Pomiane; for me he is completely inspirational. All his recipes sound simple yet utterly alluring. His books, full of irreverent good sense and exciting dishes, are among my most treasured possesions. He has the rare ability to appeal to both serious and armchair cooks.' - Darina Allen 'Don't think of Pomiane as a great chef, though he was, but as a guide to living food.' - Christopher Driver. A good teacher, philosopher and a very happy cook. He will pour light on both your cooking and attitude to life.'a - Raymond Blanc. 'The best kind of cookery writing'a - Elizabeth David" Aucune description trouvée dans une bibliothèque |
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 Google Books — Chargement...GenresClassification décimale de Melvil (CDD)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: (4.35)
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