Cuisine en dix minutes

Infobox Book
name = Cuisine en dix minutes
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author = Edouard de Pomiane
illustrator = André Giroux
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country = France
language = French
series =
subject = Culinary Arts, convenience cooking
genre = non-fiction
publisher = Éditions Paul Martial
release_date = 1930
media_type = book
pages =
isbn =
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"La cuisine en dix minutes, ou l'Adaptation au rhythme moderne" (English title: "French Cooking in Ten Minutes, or, Adapting to the Rhythm of Modern Life") by Edouard de Pomiane, published in 1930, was an early and influential title on the subject of convenience cooking. It attempted to render many of the basic techniques of classic French cooking into a quick form for working people who did not have time to cook.

Compared to modern convenience cookbooks, almost everything is from scratch, though a good number of recipes call for canned vegetables (a modern cook might use frozen vegetables at the same time) as well as commercially available charcuterie products such as sausages and pâté. De Pomiane also adopts a rather tongue-in-cheek approach to writing and admonishes the reader to limit complexity and plan carefully.

References

*de Pomiane, Edouard, and Philip and Mary Hyman (trans.) "French Cooking in Ten Minutes". New York: Farrar, Straus and Giroux, 1977.