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Edouard de Pomaine was a French scientist and food writer in the early 20th century. His best known works to have been translated into English are [Cooking in Ten Minutes] and [Cooking with Pomaine]. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you -- the reader -- what you are seeing and smelling as you follow a recipe) and for his general disdain for "traditional" elaborate French cuisine. His recipes often take pains to demystify cooking by explaining the chemical processes at work. |
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Edouard de Pomaine was a French scientist and food writer in the early 20th century. His best known works to have been translated into English are [Cooking in Ten Minutes]? and [Cooking with Pomaine]?. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you -- the reader -- what you are seeing and smelling as you follow a recipe) and for his general disdain for "traditional" elaborate French cuisine. His recipes often take pains to demystify cooking by explaining the chemical processes at work. |
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