La bonne cuisine de Madame E. Saint-Ange is
a French cookbook written by Marie Ébrard
under the name E. Saint-Ange and published
in 1927 by Larousse.
A "classic text of French home cooking", it
is a highly detailed work documenting the
cuisine bourgeoise of early 20th century France,
including technical descriptions of the kitchen
equipment of the day.Before writing La bonne
cuisine, the author had written a cooking
column in her husband's magazine Le Pot au
Feu for twenty years, and much of the content
is drawn from that magazine.
The book was originally published as Le livre
de cuisine de Madame Saint-Ange: recettes
et méthodes de la bonne cuisine française;
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.
Other editions use the title La cuisine de
Madame Saint-Ange.
Many American chefs and cooking teachers working
in French cuisine have cited it as a significant
influence, including Madeleine Kamman, Julia
Child, and Chez Panisse co-founder Paul Aratow,
the last of whom translated it into English.Though
the book reflects the equipment and the tastes
of 100 years ago, reviewers have found it
useful for cooking today:
Its recipes work; the dishes they produce
are delicious; the extensive advice is empowering.
...this is a book that cries out to be cooked
with.
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