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French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) Paperback – October 31, 1994
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Top Customer Reviews
With this book and a little (fun) practice, you can impress your friends, astound your dates, and enhance your own quality of life. So what are you waiting for?
"First of all, let me tell you that this is a beautiful book. I can say that because this is its first page. I just sat down to write it, and I feel happy, the way I feel whenever I start a new project."
"My pen is full of ink, and there's a stack of paper in front of me. I love this book because I'm writing it for you. It's nice to imagine that I'll be able to let my pen go and you'll understand everything it writes down..."
Actually I better not say any more, I don't want to spoil your happy experience of reading it yourself. Let me just say that I have made many of the recipes from the book, they were delicious, and that before reading it I never attempted to make a sauce, not even one, but that now I am no longer one bit intimidated by sauces.
But more than the recipes, I have absorbed the attitude and orientation. After reading this book I have on more than one occasion concocted a bona fide complete scrumptious meal out of a little bit of this and that lying around the kitchen.
Thank you, thank you, Dr. de Pomiane.
Witty writing, practical advice, and an airy style make this a cookbook that you'll want to read from cover to cover. And once you start making the recipes, you'll be even more pleased with it. Okay, maybe some take a little more than 10 minutes, especially the first time around. But once they become favorites (like Chicken Marengo is for me), 10 minutes is really an accurate estimate! And the recipes are so intuitive, that they will become part of your repertoire almost immediately, because you'll want to make them again and again, and soon you won't need to look at the book to make them.
"Only a millionare can afford black caviar, and millionaires are not very interested in ten-minute cooking, but for the rest of us, there's red caviar."
"It takes two to scramble. That's why you always make scrambled eggs, not scambled egg. "
Most Recent Customer Reviews
I love this book. It's helped me with a lot of basics and I like just reading it. If you're looking for Fancy French Food this isn't for you. Read morePublished 4 months ago by Matty
I put it in the recycling. Instant everything, canned, dried, etc. Also repetitive.Published 10 months ago by mbg
Still useful today, this book delivers exactly as promised, for a price anyone could afford.Published 11 months ago by Morgaine Bergman
Nice tips from the days before frozen vegetables. Interesting from a historical perspective and I have used some of the recipes, which have turned out great. Read morePublished 11 months ago by AB
If you have ever cooked at all, this book is superfluous. Didn't use at all. Donated it to a library.Published 12 months ago by Kathy Kallis