#LaBonneCuisineDeMadameESaint-Ange | Reviews of La bonne cuisine de Madame E. Saint-Ange in Non-Fiction Books| Hashreview

#LaBonneCuisineDeMadameESaint-Ange

La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine Read More..

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Review# tag	LaBonneCuisineDeMadameESaint-Ange
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Hash title	La bonne cuisine de Madame E. Saint-Ange
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Description	La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Jacky Durand, "Un sacré goût de vieux", Libération 3 June 2010 full textBefore writing La cuisine, the author had written a cooking column in her husband's magazine Le Pot au Feu for twenty years, and much of the content is drawn from that magazine. The book was originally published as Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title La cuisine de Madame Saint-Ange.Many American chefs and cooking teachers working in French cuisine have cited it as a significant influence, including Madeleine Kamman, Julia Child,Noel Riley Fitch, Appetite for Life: The Biography of Julia Child and Chez Panisse co-founder Paul Aratow, the last of whom translated it into English.Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full textPaul Aratow, translator, La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking, Ten Speed Press, 2005, ISBN 1-58008-605-5Amanda Hesser, "The Way We Eat: Sauced in Translation", The New York Times 11 December 2005 full textThough the book reflects the equipment and the tastes of 100 years ago, reviewers have found it useful for cooking today:Its recipes work; the dishes they produce are delicious; the extensive advice is empowering. ...this is a book that cries out to be cooked with.Barbara Ketcham Wheaton, review of English translation, Gastronomica 6:3:99f (Summer 2006)
Description	La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Jacky Durand, "Un sacré goût de vieux", Libération 3 June 2010 full textBefore writing La cuisine, the author had written a cooking column in her husband's magazine Le Pot au Feu for twenty years, and much of the content is drawn from that magazine. The book was originally published as Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title La cuisine de Madame Saint-Ange.Many American chefs and cooking teachers working in French cuisine have cited it as a significant influence, including Madeleine Kamman, Julia Child,Noel Riley Fitch, Appetite for Life: The Biography of Julia Child and Chez Panisse co-founder Paul Aratow, the last of whom translated it into English.Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full textPaul Aratow, translator, La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking, Ten Speed Press, 2005, ISBN 1-58008-605-5Amanda Hesser, "The Way We Eat: Sauced in Translation", The New York Times 11 December 2005 full textThough the book reflects the equipment and the tastes of 100 years ago, reviewers have found it useful for cooking today:Its recipes work; the dishes they produce are delicious; the extensive advice is empowering. ...this is a book that cries out to be cooked with.Barbara Ketcham Wheaton, review of English translation, Gastronomica 6:3:99f (Summer 2006)

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Name	La bonne cuisine de Madame E. Saint-Ange
Name
Authors	Marie Ébrard (writing as E. Saint-Ange)
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Genre	non-fiction
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Language	French
Language
Country	France
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Media_type	book
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Publisher	Éditions Larousse
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Pub_date	1927
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Release_date	1927
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