La bonne cuisine de Madame E. Saint-Ange

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La bonne cuisine de Madame E. Saint-Ange
AuthorMarie Ébrard (writing as E. Saint-Ange)
CountryFrance
LanguageFrench
SubjectCulinary Arts
Genrenon-fiction
PublisherÉditions Larousse
Publication date
1927
Media typebook

La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard[1] under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking",[2] 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.[3]

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.[3]
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,[1] and Paul Aratow, the co-founder of Chez Panisse; Aratow translated it into English.[2][4][5]

Though the book reflects the equipment and the tastes of the 1920s, 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.[6]

Notes

  1. ^
    ISBN 038548335X
    , p. 195, 211, 222
  2. ^ a b Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full text
  3. ^ a b Jacky Durand, "Un sacré goût de vieux", Libération 3 June 2010 full text
  4. ISBN 1-58008-605-5
  5. ^ Amanda Hesser, "The Way We Eat: Sauced in Translation", The New York Times 11 December 2005 full text
  6. JSTOR 10.1525/gfc.2006.6.3.99
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