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.