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La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking (Hardcover)
by Madame Evelyn Saint-Ange , Paul Aratow
| Category:
French cooking, Cookbook, Original books |
| Market price: ¥ 398.00
MSL price:
¥ 378.00
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
Beyond the recipes for fine French cuisine lies a vast hidden land of culinary secrets. Madame Evelyn Saint-Ange provides the bible of French cooking technique, found on every kitchen shelf in France. |
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Author: Madame Evelyn Saint-Ange , Paul Aratow
Publisher: Ten Speed Press
Pub. in: October, 2005
ISBN: 1580086055
Pages: 786
Measurements: 9.4 x 7.3 x 2 inches
Origin of product: USA
Order code: BA00962
Other information: ISBN-13: 9781580086059
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- Awards & Credential -
This book is originally published in 1927, and it has long been the French housewife's trusted and comprehensive guide to home cooking. |
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- MSL Picks -
Translated into English for the first time since its original 1927 publication, La Bonne Cuisine has long been the French housewife's equivalent of The Fannie Farmer Cookbook or The Joy of Cooking - a trusted and comprehensive guide to "la cuisine bourgeoise" or home cooking, rather than the haute cuisine of chefs and Escoffier. Julia Child called LBC "one of my bibles" and drew heavily upon its detailed approach to preparation as she labored on her own classic Mastering the Art of French Cooking. Aratow has retained the book's exhaustive scope and delightfully imperious Gallic tone ("The only true roast is a roast cooked on a spit"). The result is a comprehensive if old-fashioned tome that is an excellent basic guide to techniques, equipment and every staple of the French repertoire, from Sauce Velouté and Fricassée de Poulet to Crème Caramel. Francophiles and food history buffs will thrill to see the legendary book in its entirety, complete with original illustrations, though few modern cooks still need guidelines for lighting the firebox of a cast-iron coal-fired stove or plucking and flaming a fresh-killed chicken. A more detailed apparatus of notes on modernization would've made the book more user-friendly. As it stands, this magisterial translation offers a window into a bygone moment in French life and is a testament to the enduring joy of cooking with cookbooks.
- From Publishers Weekly
Target readers:
Food lovers, housewives, professional cooks, or hotel and restaurant managers.
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Evelyn Saint-Ange had her seminal work published by Larousse in 1927. She became a strong influence on many writers including Elizabeth David and Julia Child.
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First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine De Madame E. Saint-Ange has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange 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 croûte.
Though her text has never before been translated into English,Madame Saint-Ange’s 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 Saint-Ange’s culinary wisdom is available in English for the first time.
Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 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. Saint-Ange is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.
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| View all 6 comments |
J. V. Lewis (MSL quote), USA
<2007-02-26 00:00>
Most serious cookbooks these days approach their subject with one fundamental flaw: they attempt to convert restaurant cooking to home cooking, and usually steer the unwary toward oversimplified and ultimately unrewarding food. Recently a few outstanding cookbooks have bucked this trend, either by sticking to simple dishes and carefully vetting the recipes for home kitchens or by going straight to the farmhouse source of great home-made food [as in Paula Wolfert's contemporary classic The Cooking of Southwest France]. For years, maybe since the early days of Chez Panisse, what we have lacked is the kind of fundamental instructional book, part recipe book, part primer, part Larousse Gastronomique Bourgeois, that could fill out our knowledge and broaden our technique. La Bonne Cuisine is that book. In the month since it arrived it has become a key part of my menu-planning process, and probably the most practical primer on my long shelf of food books. With La Bonne Cuisine, the Oxford Companion to Wine, the Larousse, and Richard Olney I feel connected to a galaxy of masters whose knowledge can filter down to my humble American kitchen in useful and inspiring ways. So, if you have good kitchen fundmentals, love to perfect good rustic dishes, and wish to escape the trap of trying to replicate restaurant preparations, I recommend Mme. St. Ange's book. Next time you're making a Daube Provencal, for example, read the section on braising meats first. It will improve your food. |
Virginia Greco (MSL quote), USA
<2007-02-26 00:00>
This books lives up to my expectations 100%. I love home cooking and these recipes and instructions turn lists of ingredients into special meals. It is not just for experienced hands in the kitchen; this book is also just the right boost of encouragement for a beginning home cook who aspires to put really good meals on the table. It is as if I am being instructed by a strict perfectionist whom I really want to please. Some processes do require time and patience, but more experienced home cooks will know, as Mr. Aratow points out in the introduction, when to plug in the food processor and when you do it Madame's way. La Bonne Cuisine is also interesting to just sit down and read. It is a window into the legendary French home kitchen. It is so engrossing that I will take this cookbook on my next coast to coast flight instead of a novel.
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Pasta Primavera (MSL quote), USA
<2007-02-26 00:00>
I have just completed making the strawberry compote from this book. I'm pretty sure it is the most delicious thing I have ever cooked - maybe ever eaten! (Actually, the hollandaise I made from this book is the most delicious thing I have ever eaten.) OK, it's a toss up. They are both wonderful! And that's just breakfast. I am going to try some lunch dishes next. I have never before had a cookbook that inspired me like this is. I feel when I'm cooking from it like my kitchen is a sanctuary. The steps just feel more special. The way it's written and translated is like you are having the world's finest chef ever giving you personal instruction. I've always, always loved to cook, but there's something magical about this. This book is fun, and smart, and beautifully artful too. It is sitting right on my kitchen counter next to my family photos. I want to share it with everyone. Excellent!
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Katherine Leigh (MSL quote), USA
<2007-02-26 00:00>
I have read and used many cookbooks. This is certainly the best! To have detailed instructions on "how" and "why" to cut, slice, julienne, rub, smother, measure and much more is truly on the top of any cook's wish list, whether a novice or an expert! Congratulations to the publishers and translator, Mr. Aratow, in finally getting this magnificent cookbook translated and published! It is truly a labor of love and a special gift for any cook! Bon Appetit!
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