French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)

First things first: this is about cooking in ten minutes. Pomiane himself admits that "No. You cannot make beef bouillon in ten minutes." This book is not about miracles. It is about shortcuts. Some are ingenious, some are so simple you can't believe you didn't learn about them in home economics or from mom, and others are a little embarrassing for people that prefer using "real" ingredients (such as the packaged beef bouillon he recommends if you must have a meal on the table in ten minutes, which frankly... you do, or you wouldn't be buying this book).What I like most about this book is the panache with which Pomiane describes cooking in a hurry. One feels absolutely dashing and efficient boiling water with an overcoat on (if one is of a romantic turn of mind, but admit it, you're buying a book on French cooking from an American website, so be honest with yourself).He explains the basis of more than ten sauces making them all appear do-able, but more importantly, describes in less than a paragraph how to create a sauce out of almost any meat or dairy flavor. I would share it here but that would spoil the fun. He provides a range of ideas on how to set a French or continental table so that even while eating what is essentially pasta, meat and a sauce, you will have a much wider variety to feast your eyes upon. And it is so simple to do!I haven't used all of the recipes in this book, but I have already added four or five to my regular rotation as his techniques are very adaptable to almost any grain/meat/vegetable dish. The first time I used his technique for a sauce, I got the highest compliment I've ever gotten from my husband: "Amazing!"If you are a busy person that wants to put a decent meal on the table at least a few nights a week but getting home early just isn't an option, and you are willing to take a few shortcuts for the sake of a wonderful meal, this is the perfect book for you. It will give you a different view of the kitchen.Another reviewer mentioned that it doesn't have traditional recipes and that is true. It's more instructions for cooking if you already know the very basic parts of cooking, i.e. how to defrost, how to cook pasta and other grains, cooking times of vegetables and so on. That said, the beginning cook, with a nice beginner's edition and this, will be able to attain a level of competency in the kitchen in no time.

This was a book meant to produce meals in 10 minutes, so there is a reliance on canned food like a can of green beans that I would not use. Still, it is easy enough to swap out fresh or frozen, but recipes may go from 10 minutes to 20. All in all a nice book if you want to serve interesting food to your family on a week night when time is an issue.

Not only does this book teach you how to cook quickly, it provides easy recipes, all of them good. I first bought this book 35 years ago as a young bachelor and have loved it so much that I bought it for my grandson when he moved into his first apartment. I have never found a better intro to cooking. The clever banter of the author is almost as important as the expertise he shows in the culinary arts.

E de P was way ahead of his time in advocating quick and fuss-free cooking. So interesting historically and has some good tips on techniques and short-cuts. Some of the recipes are a bit dated (naturally since they're from 1930) and they're mostly not dinner party food, but simple, good, sometimes fairly rich meals for everyday eating. A good read overall.

I would honestly consider this a self-help type of book instead of a cook book! If you want to really enjoy eating (instead of mindlessly stuffing your face), then I would highly recommend you read this. It is meant to be read from cover-to-cover and then you can go back and look at recipes, perfect menus or how to properly entertain guests at a dinner party (and many other interesting tid bits).I also love the simplicity that this book shows (it was written in 1930). It is a welcome refreshment in a world full of kitchens littered with crappy, one-type-of-use gadgets. For example, a kitchen counter staple now-a-days is a deep fryer. When this book was written in 1930, food at home was most likely deep fried in a pot with oil. The next day, that same pot could cook an entirely different meal (Soup, pasta, etc.)

I literally sat down and read this book as if it were a novel. I recommend you do the same! It's charming and witty, and unlike any cookbook I've ever read it will almost certainly make you laugh out loud.The recipes are simple, the ideas fresh and wonderful, and the introduction was excellent. I have tried several of the sauces, and they have all turned out beautifully. I was always intimidated by hollandaise sauce, but with Pomaine's method I've realized that it's actually quite simple. Most things are simple, actually, and that is readily apparent as you work your way through the book.Whether you're a seasoned cook or a fledgling, this book will have something for you, and will likely charm your pants off.

The book is pretty old school—like a fussy French stereotypical bachelor in an old mystery novel. The cooking is very old-fashioned, with adorable advice about boiling water to cook vegetables—probably to get the wood or coal stove started. But I digress. There are some good suggestions about cooking for friends and dinner parties, or just dining alone. Suggestions for preparation to avoid abandoning guests while struggling with last minute cooking was useful. The heavy use of meat, shellfish, and organ meats was definitely not something from the past that I enjoyed. But some simple vegetable dishes and omelette advice were quite well-presented. This is an old book from times long gone. While we may not serve boiled vegetables with every meal these days, it was still fun to leaf through this classic book. The author’s quirky personality and the time he lived and wrote about shine through on every page.

Loved this compact book… written with expertise and humour—full of information, quick prep and easy recipes for the keen cook. (Although most recipes will take more than ten minutes for the average cook).

I bought two copies, one for each of my kids, and feel like this is the one book you need if you only ever have one recipe book. It's more of a philosophy book than a cook book, and there's nothing fancy going on here, but some of the recipes are actually quite practical. The simple tomato soup is, well, super.

While I was initially surprised by the small size and cheap paper of this edition, the contents are what matter and these are both helpful and hilarious.Written by a French GP earlier last century, you need to understand that his 10 minute premise is actually for a multi-course midday meal, not for a single dish.To achieve this, he asks you to be prepared (equipment and pantry) and organised (prep time) and then to enjoy what would once have been a generous lunch hour/s at home rather than a box of noodles at your desk.This is NOT a cookbook for novices or people looking for a modern fast family meal. It is, however, a great and sometimes very funny (occasionally intentionally, often not) book for experienced cooks and general foodie nuts.

What an interesting book! I can't believe it was written so long ago as M. de Pomiane gives us many useful tips. I liked it as it was a window into life many years ago. I can see the old stove and M. de Pomiane coming in and putting on the pan of hot water before he takes off his coat. It was an education!

This is my second copy - I rather foolishly let someone borrow my first copy!Despite being first published in the 1930s the advice is still relevant today. Judicious use of "convenience" foods and simple techniques produce excellent food in very little time. His other books are also well worth reading. The fact that Elizabeth David was a fan of his says more than I can.