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French Cooking In Ten Minutes
''La cuisine en dix minutes, ou l'Adaptation au rhythme moderne'' (English title: ''French Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life'', also ''Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life'') by Édouard de Pomiane, published in 1930, was an early and influential title on the subject of convenience cooking. It attempted to render many of the basic techniques of classic French cooking into a quick form for people who did not have time to cook. Compared to modern convenience cookbooks, almost everything is from scratch, though a good number of recipes call for canned vegetables (a modern cook might use frozen vegetables instead) as well as commercially available charcuterie products such as sausages and pâté. De Pomiane also adopts a rather tongue-in-cheek approach to writing and admonishes the reader to limit complexity and plan carefully. The book has been translated into several languages. The first German translation appeared in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convenience Cooking
Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to pull off given the time constraints. Though seemingly a recent phenomenon, guides to convenience cooking go as far back as 1930 '' French Cooking in Ten Minutes'' by Edouard de Pomiane, which tried to minimize the time put into much French cooking of the day. Current well-known practitioners of the art include Rachael Ray and Sandra Lee; in addition, ''Cook's Illustrated'' magazine has often incorporated convenience-cooking principles into their recipes. Ingredient simplification A significant amount of convenience cooking revolves around simplifying recipes to five or fewer ingredients. There is a substantial genre of cookbooks devoted to such dishes, often, though not always using other prepared foods as ingredients. In this division ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Édouard De Pomiane
Édouard Alexandre de Pomiane, sometimes Édouard Pozerski (20 April 1875 – 26 January 1964), was a French scientist, radio broadcaster and food writer. His parents emigrated from Congress Poland in 1863 after the January Uprising, changed their name from ''Pozerski'' to ''de Pomiane'', and became French citizens. De Pomiane worked as a physician at the Institut Pasteur in Paris, where he gave Félix d'Herelle a place to work on bacteriophages. His best known works that have been translated into English are '' Cooking in Ten Minutes'' and ''Cooking with Pomiane''. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you—the reader—what you are seeing and smelling as you follow a recipe) and for his general disdain for upper-class elaborate French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', '' pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The ''Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of ''Larousse Gastronomique'' defines it as " e art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling. History Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Observer
''The Observer'' is a British newspaper published on Sundays. It is a sister paper to ''The Guardian'' and ''The Guardian Weekly'', whose parent company Guardian Media Group Limited acquired it in 1993. First published in 1791, it is the world's oldest Sunday newspaper. History Origins The first issue, published on 4 December 1791 by W.S. Bourne, was the world's first Sunday newspaper. Believing that the paper would be a means of wealth, Bourne instead soon found himself facing debts of nearly £1,600. Though early editions purported editorial independence, Bourne attempted to cut his losses and sell the title to the government. When this failed, Bourne's brother (a wealthy businessman) made an offer to the government, which also refused to buy the paper but agreed to subsidise it in return for influence over its editorial content. As a result, the paper soon took a strong line against radicals such as Thomas Paine, Francis Burdett and Joseph Priestley. 19th century In 180 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farrar, Straus And Giroux
Farrar, Straus and Giroux (FSG) is an American book publishing company, founded in 1946 by Roger Williams Straus Jr. and John C. Farrar. FSG is known for publishing literary books, and its authors have won numerous awards, including Pulitzer Prizes, National Book Awards, and Nobel Prizes. the publisher is a division of Macmillan, whose parent company is the German publishing conglomerate Holtzbrinck Publishing Group. Founding Farrar, Straus, and Company was founded in 1945 by Roger W. Straus Jr. and John C. Farrar. The first book was ''Yank: The G.I. Story of the War'', a compilation of articles that appeared in ''Yank, the Army Weekly'', then ''There Were Two Pirates'', a novel by James Branch Cabell. The first years of existence were rough until they published the diet book ''Look Younger, Live Longer'' by Gayelord Hauser in 1950. The book went on to sell 500,000 copies and Straus said that the book carried them along for a while. In the early years, Straus and his wife ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
WorldCat
WorldCat is a union catalog that itemizes the collections of tens of thousands of institutions (mostly libraries), in many countries, that are current or past members of the OCLC global cooperative. It is operated by OCLC, Inc. Many of the OCLC member libraries collectively maintain WorldCat's database, the world's largest bibliographic database. The database includes other information sources in addition to member library collections. OCLC makes WorldCat itself available free to libraries, but the catalog is the foundation for other subscription OCLC services (such as resource sharing and collection management). WorldCat is used by librarians for cataloging and research and by the general public. , WorldCat contained over 540 million bibliographic records in 483 languages, representing over 3 billion physical and digital library assets, and the WorldCat persons dataset (Data mining, mined from WorldCat) included over 100 million people. History OCLC OCLC, Inc., doing bus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1930 Books
Year 193 ( CXCIII) was a common year starting on Monday (link will display the full calendar) of the Julian calendar. At the time, it was known as the Year of the Consulship of Sosius and Ericius (or, less frequently, year 946 ''Ab urbe condita''). The denomination 193 for this year has been used since the early medieval period, when the Anno Domini calendar era became the prevalent method in Europe for naming years. Events By place Roman Empire * January 1 – Year of the Five Emperors: The Roman Senate chooses Publius Helvius Pertinax, against his will, to succeed the late Commodus as Emperor. Pertinax is forced to reorganize the handling of finances, which were wrecked under Commodus, to reestablish discipline in the Roman army, and to suspend the food programs established by Trajan, provoking the ire of the Praetorian Guard. * March 28 – Pertinax is assassinated by members of the Praetorian Guard, who storm the imperial palace. The Empire is auctioned off ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
