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Cooking in Ten Minutes: Or, The Adaptation to the Rhythm of Our Time [Hardcover]

Edouard de Pomiane
4.7 out of 5 stars  See all reviews (11 customer reviews)

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Product details

  • Hardcover: 145 pages
  • Publisher: Cookery Book Club; Reprint edition (1969)
  • Language: English
  • ASIN: B0007KA44K
  • Product Dimensions: 19.6 x 13.2 x 1.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 2,008,590 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars A real gem if ever there was one! 4 May 2012
Format:Paperback|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!
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24 of 25 people found the following review helpful
5.0 out of 5 stars Almost 80 years old and still daisy-fresh! 5 April 2009
By Dr. Rich Boden VINE VOICE
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.
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6 of 6 people found the following review helpful
5.0 out of 5 stars An amazing no-nonsense guide. 16 July 2012
Format:Paperback|Verified Purchase
This is deservedly a classic, straightforward cooking at its best. The guy really doesn`t waste any time.
Clear instructions, classic French cuisine made simple. You will definitely learn something form this book, and fast.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Loved it 22 Sep 2011
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.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Real charm 15 Jan 2013
By Peasant TOP 500 REVIEWER
Format:Paperback
This is a reprint; I have the delightful 1969 edition but it is pricey and it's nice to know there are cheaper ones out there.

Most books start with "Chapter One". Or even, in the case of cookery books, "Vegetables" or somesuch. After a preface, in which the author admits that most of the culinary world will think him mad or dishonest in maintaining that one can cook well in 10 minutes, the book proper commences with
"THINGS YOU MUST KNOW IN ORDER TO UNDERSTAND THIS DELIGHTFUL BOOK"
"First I must tell you that this is a lovely book, because I have only got as far as the first page. I have just sat down to write. I am happy, with with the happiness of beginning a fresh task."

So, we know this will not be a po-faced book. Peggy Benton's translation (she was herself a very popular cookery writer) retains the flavour both of the author's personality and of the original French. De Pomaine preceeds from this disarming beginning (it only gets better) to seduce us throughout with a unique blend of the humorously whimsical and the crashingly practical. We are told how to equip a kitchen on a budget, the basics of speedy cooking techniques, and how to organise the cooking of a (quite ambitious) menu in such a way that time is used with the utmost efficiency. As the original edition dates from the bad old days, don't expect a microwave.

From then on follows a selection of dishes which can be quickly prepared and which will build to a rapidly cooked multi-course lunch or dinner. As read, the recipes themselves can appear very dated and at times dull. There is a lot of reliance on 'vegetable flour' - ground up peas, beans etc - which, in this day and age, sounds really rather unappetising. The modern cook needs to use a little imagination is used to tweak things.
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4.0 out of 5 stars Cooking Tome 19 Oct 2013
Format:Paperback|Verified Purchase
Product arrived promptly. Usual excellent Amazon service. Bought this for my beloved. She was pleased with and I got brownie points i so that is all that matters.
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