Image: Agence Rol · Public domain
Cooking in Ten Minutes
- Year
- 1948
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
Cooking in Ten Minutes, or, The Adaptation to the Rhythm of Our Time, is the English translation of Édouard de Pomiane's La Cuisine en dix minutes, first published in French in 1930. The Polish-French physician and food writer argued that quick, fresh cooking suited the accelerated pace of modern urban life, and the work has since been recognised as a prescient forerunner of contemporary fast home cookery.
Cooking from this book
Omelette
Signature dishThe simple French omelette stands as the emblem of this brisk little volume. Pomiane championed it as the perfect emergency supper for the harried cook, requiring only minutes at the stove and yet capable of yielding something elegant. His book made the case that good eating need not be sacrificed to a busy life, and the omelette, quick, frugal, and infinitely variable, became the cheerful symbol of that liberating philosophy.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
