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French cooking in ten minutes : or, Adapting to the rhythm of modern life (1930)

Author: Edouard de Pomiane
Publisher: New York : North Point Press, 1994.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Edouard de Pomiane
ISBN: 086547480X 9780865474802
OCLC Number: 31473979
Notes: Translation of La cuisine en dix minutes.
Includes index.
Description: xxviii, 142 pages : illustrations ; 18 cm
Contents: Introduction --
Preface --
Some indispensable concepts for understanding this beautiful books --
Some advice and sample menus --
Unvaried hors d'oeuvres ; Super quick soups --
Extemporaneous sauces --
Some quickly prepared egg dishes --
Some ten-minute noodle dishes --
Fish: from the frying pan onto your plate --
Shellfish, lobsters & co. --
Some vegetables and garnishes. Potatoes ; Peas ; Green beans ; White kidney beans and baby limas ; Sauerkraut ; Artichokes ; Asparagus ; Pumpkin ; Beets ; Cucumbers ; Tomatoes ; Spinach ; Sorrel ; Mushrooms ; Vegetable flours --
Some quick but refined meat dishes. Beef ; Veal ; Lamb ; Pork ; The French's charcuterie ; Tripe, etc. ; Poultry ; Game --
Some rare ten-minute desserts.
Other Titles: Cuisine en dix minutes.
Responsibility: by Edouard de Pomiane [i.e. E.A. Pozerski] ; [translated by Philip and Mary Hyman].
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"Pomiane's ten-minute cookbook is amazingly useful . . . I love all the quaintness that the Hymans have not tried to adapt or change." --"M. F. K. Fisher" Pomiane's ten-minute cookbook is amazingly Read more...

 
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