Legendary gourmand and food scientist Pomaine dares to whisk away the stodgy traditions of fine cooking. This collection of recipes reflects his playfulness, elegance, and approachable style, as each recipe is as engaging as a well-told story. Introduction written by food writer Elizabeth David.
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Legendary gourmand and food scientist Pomaine dares to whisk away the stodgy traditions of fine cooking. This collection of recipes reflects his playfulness, elegance, and approachable style, as each recipe is as engaging as a well-told story. Introduction written by food writer Elizabeth David.
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Seller's Description:
Good. Size: 19 to 25 cm tall, Octavo, (8vo); Posted within 1 working day. 1st class tracked post to the UK, Airmail tracked worldwide. Robust recyclable packaging.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Seems weird to talk first about the way a cookbook is written, before you get to the recipes, doesn't it? Well, this book was a delight from cover to cover. The recipes are fresh, simple, and ahead of their time, and Dr. Pomiane's wit and pleasure in good food, to say nothing of his sense of humour, shine through each one. Edouard de Pomiane was a Polish-born food scientist who lived and wrote in France during the 1930s and 40s, and his ideas are just as good now. No heavy sauces, no heavy seasonings - he wanted the pure, simple flavours of the food to be the star of the show. Excellent book, and worth looking for.
