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First published in 1927 to educate French housewives in the art of classical cooking LA BONNE CUISINE DE MADAME E SAINTANGE has since become the bible of French cooking technique found on every kitchen shelf in France A housewife and a professional chef Madame Evelyn SaintAnge wrote in a rigorous yet highly instructive and engaging style explaining in extraordinary detail the proper way to skim a sauce stuff a chicken and construct a pâté en croûteThough her text has never before been translated into EnglishMadame SaintAnges legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman setting the standard for practical home cooking as well as haute cuisine In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow Madame SaintAnges culinary wisdom is available in English for the first timeEnveloped in charming intricacies of even the most fundamental cooking techniques are 1300 authentic French recipes for such classics as Braised Beef Quiche Lorraine Cassoulet and Apricot Soufflé original illustrations of prepping and cooking techniques and seasonal menus for every meal of the day An indispensable culinary encyclopedia and an absorbing historical document LA BONNE CUISINE DE MADAME E SAINTANGE is the definitive word on French cooking for food lovers dedicated cooks culinary professionals and Francophiles alike
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Unlike some other reproductions of classic texts 1 We have not used OCROptical Character Recognition as this leads to bad quality books with introduced typos 2 In books where there are images such as portraits maps sketches etc We have endeavoured to keep the quality of these images so they represent accurately the original artefact Although occasionally there may be certain imperfections with these old texts we feel they deserve to be made available for future generations to enjoy
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From Frances greatest chefand one of the most famous of the last 100 yearscome the distilled principles of his cooking From spring to winter he selects over 50 of the freshest products of each season to work with Using everything from asparagus to eggplant lamb to hare olive oil to mushrooms tuna to scallops he whips up detailed delicious recipes Starting with soups and ending with sorbets and including wines to accompany it all he presents gourmet tastes with a simple sophistication that makes haute cuisine accessible to alleven beginner cooks Over 130 specially commissioned photographs and original prints and engravings display dishes that will make your mouth waterand send you straight to the kitchen
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