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To prepare dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours' cooking a waft of happiness escapes from beneath the lid.
Edouard de Pomiane
Making its eagerly awaited return this summer, Serif's new edition of Cooking with Pomiane deserves to be on the shelves of every serious cook and every unserious lover of humorous writing.
Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic dishes prepared by the most innovative of French chefs.
A highly respected scientist at the Institut Pastuer in Paris as well as a much-loved radio chef, Pomiane celebrates the joy of being in the kitchen, inspiring confidence in cooks of all abilities. As Elizabeth David noted, he 'takes the mystique out of cookery processes and still contrives to leave us with the magic'.
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