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Statements

Subject Item
dbr:La_cuisine_en_dix_minutes
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La cuisine en dix minutes
rdfs:comment
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.
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La Cuisine en dix minutes, ou l'Adaptation au rhythme moderne
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La Cuisine en dix minutes, ou l'Adaptation au rhythme moderne
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n8:Cuisine10Min.jpg
dc:publisher
Éditions Paul Martial
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dbc:French_cookbooks dbc:1930_books
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3163004
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1046421805
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n20:search%3Fq=De+Pomiane&fq=&dblist=638&qt=sort&se=yr&sd=asc&qt=sort_yr_asc n21:50-best-cookbooks-edouard-pomiane
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n8:Cuisine10Min.jpg?width=300
dbp:author
dbr:Edouard_de_Pomiane
dbp:caption
Cover of 1994 US English edition
dbp:country
France
dbp:genre
non-fiction
dbp:illustrator
André Giroux
dbp:language
French
dbp:mediaType
book
dbp:publisher
Éditions Paul Martial
dbp:releaseDate
1930
dbp:subject
Culinary Arts, convenience cooking
dbo:abstract
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 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 put it on rank 41 on its list of the 50 best cookbooks of all time.
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