Cooking with Pomaine

Trama

Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions.

Libri simili

• The Taste of France di Frédéric Lebain (1989)
• Jacques Pépin cooking my way: recipes and techniques for economical cooking di Jacques Pépin (2023)
• French classics: easy and elevated dishes to cook at home di Matthew Ryle (2025)
• Cooking school: mastering classic and modern French cuisine di Alain Ducasse (2016)
• French Women Don't Get Fat: Secrets For Enjoying Food, Having Fun, And Being Thin di Mireille Guiliano (2004)
• The food & wine of France: eating and drinking from Champagne to Provence di Edward Behr (2016)
• French Country Cooking: Elizabeth David di Elizabeth David (1966)
• Simply French di Patricia Wells (1995)
• Plats du jour: a journey to the heart of French food di William Black (2011)
• The perfect meal: in search of the lost tastes of France di John Baxter (2013)
• The Escoffier cook book: a guide to the fine art of cookery di A. Escoffier (1976)
• Sizzling skillets and other one-pot wonders di Emeril Lagasse (2011)