Matches in DBpedia 2014 for { ?s ?p 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.Although De Pomiane concentrated on the speed with which a recipe could be cooked – i.e. ten minutes or less – he also created recipes which were widely considered to be very fine; chefs since have shown their appreciation for his work: Raymond Blanc writes in his foreword for the new Serif edition of Cooking in Ten Minutes – "Pomiane is my hero. He was not a chef but a highly renowned scientist at the Institut Pasteur in Paris, an expert in nutrition and the medical values of food. A man of knowledge."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.. }
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- La_cuisine_en_dix_minutes abstract "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.Although De Pomiane concentrated on the speed with which a recipe could be cooked – i.e. ten minutes or less – he also created recipes which were widely considered to be very fine; chefs since have shown their appreciation for his work: Raymond Blanc writes in his foreword for the new Serif edition of Cooking in Ten Minutes – "Pomiane is my hero. He was not a chef but a highly renowned scientist at the Institut Pasteur in Paris, an expert in nutrition and the medical values of food. A man of knowledge."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.".