Cooking in Ten Minutes
The Adaption to the Rhythm of Our Time
Publication Date: November 1996
Cooking in Ten Minutes: The Adaption to the Rhythm of Our Time by Edouard de Pomiane
Cooking in Ten Minutes features over 300 recipes, all of which can be prepared in ten minutes – no microwave required. Here we find ultra-rapid soups, extemporary sauces, instantaneous egg dishes, together with vegetable, fish and meat recipes, and sweets that can be prepared rapidly. Introduction by Raymond Blanc, drawings by André Giroux.
Uncomplicated, wonderful recipes from a witty, informal gourmet. Pomiane, one of the most innovative French chefs, is never afraid to fly in the face of tradition. These books deserve to be on the shelf of every serious cook.
‘I adore Pomiane; for me he is completely inspirational. All his recipes sound simple yet utterly alluring. His books, full of irreverent good sense and exciting dishes, are among my most treasured possessions. He has the rare ability to appeal to both serious and armchair cooks.’ – Darina Allen
‘Don’t think of Pomiane as a great chef, though he was, but as a guide to living food.’ – Christopher Driver
‘A good teacher, philosopher and a very happy cook. He will pour light on both your cooking and attitude to life.’ – Raymond Blanc
‘The best kind of cookery writing.’ – Elizabeth David
‘The mouthful of a title belies the simplistic soul of the book, which is de Pomiane’s agenda to approach cooking with refreshed clarity and speed, to ensure that you have time to sit back, relax and consider life.’ – Brain Food Studio
‘Good little book and very practical.’ – Customer review
ABOUT THE AUTHOR
EDOUARD DE POMIANE was born in Paris, the son of Polish émigrés. One of this century’s greatest cookery writers, he lectured at the Institut Pasteur and wrote a number of classic books including The Jews of Poland: Recollections and Recipes. He died in 1964.