La Bonne Cuisine de Madame E. Saint-Ange by Madame Evelyn Saint-Ange, Paul Aratow (Translator), Madeleine Kamman (Foreword by)

Synopsis

First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine de Mme E. Saint-Ange has since become the bible of French culinary technique and is found on every kitchen shelf in France. A housewife as well as a professional chef, Madame Evelyn Saint-Ange wrote in a fussy yet highly instructive and engaging style, explaining in intricate 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, she has influenced the cuisines of English-speaking countries through French-cooking experts like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. This momentous translation-by Chez Panisse cofounder and original chef de cuisine Paul Aratow-makes Madame Saint-Ange's culinary wisdom available to English speakers for the first time. This comprehensive tome contains 1,300 authentic French recipes for such classics as Coq au Vin, Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé, as well as seasonal menus. An indispensable culinary encyclopedia and an entertaining historical document, THE CUISINE OF MADAME E. SAINT-ANGE is the definitive wordon French cooking for culinary professionals, dedicated cooks, and Francophiles alike.

Publishers Weekly

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 Velout and Fricass e de Poulet to Cr me 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. (Dec.) Copyright 2005 Reed Business Information.