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From Barnes & NobleThe Barnes & Noble Review
Edouard de Pomiane, a doctor of medicine and a research scientist at the Pasteur Institute, was also one of the century's best writers about food. This book, his first, was published in Paris in the 1930s and became Elizabeth David's favorite cookbook, not only for his sensible challenge to the heavy menus that were the custom of the day but also because of his unpedantic approach to ingredients ("take a bunch of parsley the size of a bunch of violets").
Pomiane is a simple and graceful writer, explaining the principles of food chemistry in a way that make you a better cook, without putting you to sleep. After reviewing the basic chemistry of boiling, frying, roasting, and sautéing, he devotes a chapter to each mainstay of the menu -- soups, eggs, savory tarts, meat, fish, vegetables, salads, sweet dishes -- with ample recipes and techniques for each.
Pomiane also includes recipes for the intangible. I love his recipe for a successful dinner: "...there should never be more than eight at table. One should prepare only one good dish. This should be preceded and followed by some little thing, then cheese and a sweet course if you are in France or pudding and cheese if you are in England. Finally dessert, good coffee, and a glass of cognac or natural spirits."
Cooking with Pomiane has been brought back into print as part of the new Modern Library Food Series, with an introduction by Elizabeth David. Fans of Pomiane will also want to read his French Cooking in Ten Minutes. (Ginger Curwen)