''La bonne cuisine de Madame E. Saint-Ange'' is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Jacky Durand, "Un sacré goût de vieux", ''Libération'' 3 June 201
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/ref> Before writing ''La bonne cuisine'', the author had written a cooking column in her husband's magazine ''

Le Pot au Feu ''Le Pot-au-feu: Journal de cuisine pratique et d'économie domestique'', later called ''Le pot-au-feu et les Bonnes recettes réunis'' (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956,Julia Csergo ...

'' for twenty years, and much of the content is drawn from that magazine. The book was originally published as ''Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française''; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title ''La cuisine de Madame Saint-Ange''. Many American chefs and cooking teachers working in

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 Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

have cited it as a significant influence, including Madeleine Kamman, Julia Child, Noël Riley Fitch, ''Appetite for Life: The Biography of Julia Child'', 1997, , p. 195, 211, 222 and Paul Aratow, the co-founder of

Chez Panisse Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has develo ...

; Aratow translated it into English. Tom Jaine, "Redcurrant jelly four ways" ''The Guardian'', Friday 17 March 200
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/ref> Though the book reflects the equipment and the tastes of the 1920s, reviewers have found it useful for cooking today:

Its recipes work; the dishes they produce are delicious; the extensive advice is empowering. ...this is a book that cries out to be cooked with. Barbara Ketcham Wheaton, review of English translation, ''Gastronomica'' 6:3:99''f'' (Summer 2006)

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{{DEFAULTSORT:Bonne Cuisine de Mme. Saint-Ange French cookbooks 1927 non-fiction books Éditions Larousse books