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Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Paperback
This is the kind of cookbook I like. It's no-nonsense, no-frills methods for cooking quick, hearty and delicious meals which aren't boring or bland.
Pomiane was a scientist and you can tell that from the off. Like many people, scientists have no spare time at all and when they need to have something on the table in 10 minutes time, they mean it. I know because I am one.
The recipes in this book are superb - they're absurdly easy to follow, they are indeed all ready in 10 minutes and they're all delicious. The majority of them are also very cheap.
The writing style is lovely. It's the brilliant flowery language of Pomiane that adds a certain charm to this book. One of my favourite sections is where he describes making a particular sauce (excuse me if I paraphrase this) "mix the flour and milk. You will fail, so add more milk".
I wish modern-day chefs would write in this lovely, no-nonsense, easy to follow style without the self-indulgent tosh they always seem to feel the need to add by way of introduction. I don't care about the history of eggs thank you very much, I just want to cook them. Everyone can learn a lot from Pomiane.
Pomiane was a scientist and you can tell that from the off. Like many people, scientists have no spare time at all and when they need to have something on the table in 10 minutes time, they mean it. I know because I am one.
The recipes in this book are superb - they're absurdly easy to follow, they are indeed all ready in 10 minutes and they're all delicious. The majority of them are also very cheap.
The writing style is lovely. It's the brilliant flowery language of Pomiane that adds a certain charm to this book. One of my favourite sections is where he describes making a particular sauce (excuse me if I paraphrase this) "mix the flour and milk. You will fail, so add more milk".
I wish modern-day chefs would write in this lovely, no-nonsense, easy to follow style without the self-indulgent tosh they always seem to feel the need to add by way of introduction. I don't care about the history of eggs thank you very much, I just want to cook them. Everyone can learn a lot from Pomiane.
1 of 1 people found the following review helpful
Format:Paperback
I love this book so much I have bought it for my sons. His recipes are simple, his narration hysterical. Its a book to buy for anyone who is scared of recipes and cooking. Wonderful.
Format:Paperback|Amazon Verified Purchase
I absolutely love this book. With the magnificent image of the moustachioed author in mind it is impossible not to smile while reading this book in the voice of Monsieur Alphonse from "'Allo'allo"! In addition the recipes are very inspiring when one is stuck for ideas for something quick and the lesson in foolproof hollandaise is worth the price of the book alone.
Please also buy his "Cooking with Pomiane" which is full of the same engaging style. Wish there were more like him!
Please also buy his "Cooking with Pomiane" which is full of the same engaging style. Wish there were more like him!
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