First published in France in the 1930s and still inspiring chefs with its inventive simplicity and cookery writers with its winning combination of amusing stories and streamlined recipes. Pomiane's many fans include Simon Hopkinson, Julian Barnes, Elizabeth David and Raymond Blanc.
'To prepare dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours' cooking a waft of happiness escapes from beneath the lid.' Edouard de Pomiane
Serif's new edition of
Cooking with Pomiane
, which deserves to be on the shelves of every serious cook and every unserious lover of humorous writing, is now available again.
Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic dishes prepared by the most innovative of French chefs.
A highly-respected scientist at the Institut Pasteur in Paris as well as a much-loved radio chef, Pomiane celebrates the joy of being in the kitchen, inspiring confidence in cooks of all abilities. As Elizabeth David noted, he 'takes the mystique out of cookery processes and still contrives to leave us with the magic'.