Additional Information
Book Details
Abstract
Uncomplicated and delicious, the 300 recipes assembled here can all be prepared in ten minutes – and in a saucepan or frying pan rather than a microwave. Ultra-rapid soups, instantaneous sauces, split-second egg dishes and quick-fire desserts all feature here, together with vegetable, fish and meat recipes susceptible to Pomiane's unique approach to cooking. As fast – and as witty – as classic Hollywood comedy, Cooking in Ten Minutes is a book that belongs in every kitchen.
'The ten-minute maestro'
Julian Barnes
'Charming'
Jeanette Winterson
'The best kind of cookery writing'
Elizabeth David
'cult classic'
Independent
'Sparkling wit'
The Week
'Inspirational'
New York Times Magazine
Edouard de Pomiane was born in Paris, the son of Polish émigrés. One of the twentieth century's greatest cookery writers, he lectured at the Institut Pasteur and wrote a number of classic books including Cooking with Pomiane, Cooking in Ten Minutes and The Jews of Poland: Recollections and Recipes. He died in 1964.