''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 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 the ...

, published in 1930, was an early and influential title on the subject of

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 ...

. 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 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'', ''balloti ...

products such as sausages and

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 ...

. 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 1935, the first English translation in 1948. The book is still popular, particularly in the English speaking part of the world. The latest English edition appeared in 2008, in 2010 the British Newspaper ''

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 w ...

'' put it on rank 41 on its list of the 50 best cookbooks of all time.

References

*Edouard de Pomiane: ''French Cooking in Ten Minutes or, Adapting to the rhythm of modern life''. Translation: Philip and Mary Hyman.

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 ...

, New York 1977
Édouard de Pomiane
in

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 OCL ...

''Cooking in Ten Minutes''. 50 best cookbooks of all time in Observer Food Monthly
The Guardian, 10. August 2010 1930 books French cookbooks {{food-book-stub