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La Bonne Cuisine Of Madame E. Saint-Ange: The Essential Companion For Authentic French Cooking

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786 Pages
Ten Speed Press
Pub. Date:
Oct 15, 2005
Black and White Illustrations
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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. This is the cookbook Julia Child learned from! 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 An indispensable culinary encyclopedia and an entertaining historical document, The Cuisine of Madame E. Saint-Ange is the definitive word on French cooking for culinary professionals, dedicated cooks, and Francophiles alike.

  • The French equivalent of the Joy of Cooking, featuring classic French techniques,1,300 recipes, and 110 illustrations, available in English for the first time.
  • The original edition has been in print continuously since its first publication in 1927.
  • An indispensable source of inspiration and instruction for chefs such as Julia Child and Madeleine Kamman.

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1. Anonymous User on 10/20/2010, said:


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2. Lauren on 10/26/2009, said:

before julia... there was madame evelyn Saint-Ange. tho julia child gets the american credit she simply translated most of the recipes in this book for her public. different recipe format than julia's cookbook but comprehensive and just as complete. evelyn is the orignial!!!

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3. Bruce on 9/8/2009, said:

Comprehensive, but not geared towards American cooks and American ingredients. Proceed with caution.

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