La bonne cuisine de Madame E. Saint-Ange

Infobox Book
name = La bonne cuisine de Madame E. Saint-Ange
title_orig =
translator =


image_caption =
author = Evelyn Ébrard (writing as E. Saint-Ange)
illustrator =
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country = France
language = French
series =
subject = Culinary Arts
genre = non-fiction
publisher = [http://www.larousse.fr Éditions Larousse]
release_date = 1927
media_type = book
pages =
isbn =
preceded_by =
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"La bonne cuisine de Madame E. Saint-Ange" is a French cookbook written by Evelyn Ébrard (writing under her maiden name, E. Saint-Ange) and published in 1927 by Larousse. It is a highly detailed work based on the bourgeois cuisine of early 20th century France, including technical descriptions of the kitchen equipment of the day as well as instructions on preparing food such as freshly-killed chickens and similar farmhouse products. Originally published as "Le livre de cuisine de Madame Saint-Ange", 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.

Many chefs and cooking teachers working in French cuisine have cited it as a significant influence, including Madeline Kamman, Julia Child, and Chez Panisse co-founder Paul Aratow, the last of whom spearheaded an effort to create an English translation of the 1982 edition (published in 2005 by Ten Speed Press).

Although comprehensive in its scope, many modern critics consider it more of a historical document than a working cookbook due to its highly regimented writing style and extreme dependence on 1920s kitchen technology.

ee also

*Cuisine en dix minutes
*Mastering the Art of French Cooking

External links

* [http://www.nytimes.com/2005/12/11/magazine/11food.html New York Times review from 2005] , including a history of the book and Aratow's efforts to create an English translation
* [http://www.guardian.co.uk/books/2006/mar/18/featuresreviews.guardianreview7 Review from the "Guardian"]