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French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life

4.12 of 5 stars 4.12  ·  rating details  ·  98 ratings  ·  18 reviews
A beautiful reprint of Edouard de Pomiane’s classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
Paperback, 176 pages
Published October 31st 1994 by North Point Press (first published January 1st 1930)
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25th out of 29 books — 21 voters
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LAPL Reads
Ten minutes to cook a French meal? Sacre bleu is what some purists might scream, and a few of them did just that in 1930s’ Paris. Edouard de Pomiane’s little book, with its very practical advice about cooking and eating well with the least amount of fuss, was a big hit, as were his other books and radio programs. He was not a trained cook or chef, but a scientist at the Louis Pasteur Institute in Paris, with cooking as a hobby and a second-act career. De Pomiane was born in Paris, a first genera ...more
davidson mulkey
THis is a really fun reading cookbook. It reads with a sense of humor and is the very basics of cooking in a french style without getting too crazy. The recipes can really be done in 10 minutes if you already have the ingredients and gear you need in the house. It reads a little clumsey in places, since it was written in 1930, and some modern availability of food would be unfathomable to Mr. de Pomaine. Fresh aparagus for instance, is available to us year round. When he speaks of asparagus he re ...more
Diane Morris
I didn't have high expectations; after all French cooking in ten minutes? Nah, impossible! However, as I began skimming through the book I was caught by Edouard de Pomiane's friendly approach and writing style. He is delightfully confiding and encouraging...

pg 5, "Food can be cooked by ... braising. This last technique is virtually useless in ten minute cooking because it is a very long, slow process."
pg 53, "Not very elegant but absolutely delicious.",
pg 72 (for fried frogs' legs) "The frog is
George Girton
I was hiking up a canyon in France, to see a waterfall in Vaucluse -- the "Fontane de Vaucluse". Oddly, there were various attractions along the trail and one of them turned about to be the Museum of the Resistance -- Musee de la Resistance -- where aspects of daily life during occupied France were portrayed. For example, a bicycle with, in place of a tire, corks from wine bottles: rubber was a war resource in short supply. Make do with wine corks!

Imagine my surprise to see a slim volume by Edou
Have loved this book since I discovered it in my local public library and would take it out frequently. Then one day it was no longer part of the collection and I tried everywhere to buy a copy. I now own a re-release and am so very pleased. Part story of life and mostly a cooking advice book that resonates with me. If you are going to eat start immediately by putting water on to boil! I picked up some great advice over the years.
Oct 27, 2009 Iris rated it 4 of 5 stars
Recommends it for: single people, coupled people
Shelves: cuisine, history
Charme! élégance! Yes, that's the Rachael Ray of 1930, Edouard de Pomiane, who shares with us his philosophy that a fine meal can be prepared in 10-20 minutes. One tip: preheat the oven and start water boiling the moment you get home, even before you take off your coat; you'll end up doing something with them. Another: create several courses, for example, omelet, steak with béarnaise sauce, salad (only mixed greens and vinaigrette), fruit or yogurt or dessert. This is cheaper and easier than one ...more
Catleah Cunanan
This tiny manual remains one of the best cookbooks I have ever read. Given to me by a Parisian, so I had no reason to doubt it's authenticity... I find it pithy/succinct AND philosophical, if you can believe it. And accurate, pretty smart cooking instructions.
Where did I hear about this? Was it among Christopher Kimball's favorites that were on sale at Barnes and Noble? I think so. So I ordered a copy.

First published in 1930, this sweet little book purports to open the door to an understanding of simple French cooking. The most helpful thing Pomiane (who was in fact Polish)does is organize the sections into such things as sauces, eggs, noodles, vegetables, etc., and then starts with the basic (10 minute) recipe and goes on to riffs on each one. You
One of the wittiest, silliest, wisest books on cooking I've ever read. Originally published in 1930. The author's Polish heritage lends itself to several idiosyncratic commentaries. I have no idea how practiceable the recipes actually are, but it's a fun read with dramatic expositions in the style of old time radio commercials.
Maybe takes longer than ten minutes, but it is still an interesting concept.
Mel Healy
Superb recipes and writing. Easily one of the greatest cookbooks ever.
A delightful, little cookbook filled with straightforward recipes. It is somewhat dated, but in a charming way. Several recipes are pretty unthinkable for Americans (such as blood sausage). But most of the recipes can be made today in our kitchens and with the food we can easily find at our grocery stores. I'm looking forward to incorporating some of these recipes into my dinner rotation.
Apr 22, 2008 Annette rated it 5 of 5 stars
Recommends it for: those who love their kitchens
this is a tiny book and one that you would not expect much from. who can cook anything in ten minutes, let alone french food? i bought it as a curiosity when i was buying some other french cookbooks online. well, edouard de pomaine was brilliant and witty. even if you never make a thing from this cookbook it is worth owning, reading and consulting.
An inspiring little cookbook, in which speedy preparation sacrifices neither flavour nor quality. Not suitable for beginners, but if you've got a bit of experience under your belt, this is a nice, quick resource. Despite its age, it holds up well for life in the 21st century.
He cheats a little (cooked potatoes don't really count as an ingredient), but I love the overall theme of the book: healthy eating habits are a lifestyle choice, not a luxury. The shirred egg recipe has brightened many bland winter afternoons for me.
It's a short little cookbook, and a totally delightful. It was written in 1930, and manages to feel vintage and fresh at the same time.
Classic, timeless & witty !
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