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La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for…

by Madame Evelyn Saint-Ange

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1486162,224 (3.55)None
First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pate en croute. Though her text has never before been translated into English, Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Souffle; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.… (more)
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From the back cover of the 2005 edition from Ten Speed Press, translated by Paul Aratow: "[A] book that I adore and that was my mentor in my early days in France....It was a carefully thought-out, very personable book, and one had complete confidence in what she had to say....I still love it." ~ Julia Child ( )
  eugenegant | Nov 25, 2012 |
Ventieme mille. 103 gravures. 1st pub 1927 illustrated.
Evelyn Ebrard Saint-Ange authored cooking columns in her husband's magazine, Le Pot au Feu, as'La Vielle Catherine.' Collegue of E. de Pomaine, Phileas Gilbert & J.-B. Reboul. Saint-Ange is her maiden name. Dishes in photos prepared by her grandson, J. Saint-Ange Ebrard. Magnum opus Le Livre de Cuisine, La Bonne Cuisine is abbreviated version of the first. Madame Ebrard Saint-Ange? ( )
  kitchengardenbooks | Mar 11, 2010 |
130e Mille. 103 graveurs. 1st pub 1927 illustrated.
Evelyn Ebrard Saint-Ange authored cooking columns in her husband's magazine, Le Pot au Feu, as'La Vielle Catherine.' Collegue of E. de Pomaine, Phileas Gilbert & J.-B. Reboul. Saint-Ange is her maiden name. Dishes in photos prepared by her grandson, J. Saint-Ange Ebrard. Magnum opus Le Livre de Cuisine, La Bonne Cuisine is abbreviated version of the first. Madame Ebrard Saint-Ange? ( )
  kitchengardenbooks | Mar 11, 2010 |
Magnum opus Le Livre de Cuisine, La Bonne Cuisine is abbreviated version of the first.
Evelyn Ebrard Saint-Ange authored cooking columns in her husband's magazine, Le Pot au Feu, as'La Vielle Catherine.' Collegue of E. de Pomaine, Phileas Gilbert & J.-B. Reboul. Saint-Ange is her maiden name. Dishes in photos prepared by her grandson, J. Saint-Ange Ebrard. Madame Ebrard Saint-Ange?
  kitchengardenbooks | Mar 11, 2010 |
A Classic & in superb condition. Huit cents recettes et cinq cents menus. 36 gravures. Magnum opus Le Livre de Cuisine, La Bonne Cuisine is abbreviated version of the first.
Evelyn Ebrard Saint-Ange authored cooking columns in her husband's magazine, Le Pot au Feu, as'La Vielle Catherine.' Collegue of E. de Pomaine, Phileas Gilbert & J.-B. Reboul. Saint-Ange is her maiden name. Dishes in photos prepared by her grandson, J. Saint-Ange Ebrard. Madame Ebrard Saint-Ange? ( )
  kitchengardenbooks | Sep 26, 2007 |
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First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pate en croute. Though her text has never before been translated into English, Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Souffle; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

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