Cuisine en dix minutes
Encyclopedia
La cuisine en dix minutes, ou l'Adaptation au rhythme moderne (English title: French Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life, also Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life) by Edouard de Pomiane, published in 1930, was an early and influential title on the subject of convenience cooking
. It attempted to render many of the basic techniques of classic French cooking into a quick form for people who did not have time to cook.
Compared to modern convenience cookbooks, almost everything is from scratch, though a good number of recipes call for canned vegetables (a modern cook might use frozen vegetables at the same time) as well as commercially available charcuterie
products such as sausages and pâté
. De Pomiane also adopts a rather tongue-in-cheek approach to writing and admonishes the reader to limit complexity and plan carefully.
His recipe for Sauce hollandaise:
The book has been translated into several languages. The first German translation appeared in 1935, the first English translation in 1948. The book is still popular, particularly in the English speaking part of the world. The latest English edition appeared in 2008, in 2010 the British Newspaper The Observer
put it on rank 41 on its list of the 50 best cookbooks of all time.
Convenience cooking
Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to pull off given the usual time constraints...
. It attempted to render many of the basic techniques of classic French cooking into a quick form for people who did not have time to cook.
Compared to modern convenience cookbooks, almost everything is from scratch, though a good number of recipes call for canned vegetables (a modern cook might use frozen vegetables at the same time) as well as commercially available charcuterie
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
products such as sausages and pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
. De Pomiane also adopts a rather tongue-in-cheek approach to writing and admonishes the reader to limit complexity and plan carefully.
His recipe for Sauce hollandaise:
The book has been translated into several languages. The first German translation appeared in 1935, the first English translation in 1948. The book is still popular, particularly in the English speaking part of the world. The latest English edition appeared in 2008, in 2010 the British Newspaper The Observer
The Observer
The Observer is a British newspaper, published on Sundays. In the same place on the political spectrum as its daily sister paper The Guardian, which acquired it in 1993, it takes a liberal or social democratic line on most issues. It is the world's oldest Sunday newspaper.-Origins:The first issue,...
put it on rank 41 on its list of the 50 best cookbooks of all time.