La bonne cuisine de Madame E. Saint-Ange
Encyclopedia
La bonne cuisine de Madame E. Saint-Ange is a French
cookbook
written by Evelyn Ébrard (writing under her maiden name, E. Saint-Ange) and published in 1927 by Larousse. It is a highly detailed work based on the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day as well as instructions on preparing food such as freshly killed chickens and similar farmhouse products. Originally published as Le livre de cuisine de Madame Saint-Ange, the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s.
Many chefs and cooking teachers working in French cuisine
have cited it as a significant influence, including Madeleine Kamman, Julia Child
, and Chez Panisse
co-founder Paul Aratow, the last of whom translated the 1982 edition into English (published in 2005 by Ten Speed Press
).
Although comprehensive in its scope, many modern critics consider it more of a historical document than a working cookbook due to its elegant writing style and dependence on 1920s kitchen technology.
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
written by Evelyn Ébrard (writing under her maiden name, E. Saint-Ange) and published in 1927 by Larousse. It is a highly detailed work based on the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day as well as instructions on preparing food such as freshly killed chickens and similar farmhouse products. Originally published as Le livre de cuisine de Madame Saint-Ange, the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s.
Many chefs and cooking teachers working in French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
have cited it as a significant influence, including Madeleine Kamman, Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
, and Chez Panisse
Chez Panisse
Chez Panisse is a Berkeley, California restaurant known for using local, organic foods and credited as the inspiration for the style of cooking known as California cuisine. Well-known restauranteur, author, and food activist Alice Waters co-founded Chez Panisse in 1971 with film producer Paul...
co-founder Paul Aratow, the last of whom translated the 1982 edition into English (published in 2005 by Ten Speed Press
Ten Speed Press
Ten Speed Press is a publishing house founded in Berkeley, California in 1970. Philip Wood, founder and publisher, began his career with Barnes & Noble in 1962 and in 1965 at Penguin books...
).
Although comprehensive in its scope, many modern critics consider it more of a historical document than a working cookbook due to its elegant writing style and dependence on 1920s kitchen technology.
External links
- New York Times review from 2005, including a history of the book and Aratow's efforts to create an English translation
- Review from the Guardian