| La bonne cuisine de Madame E. Saint-Ange | |
| Author: | Marie Ébrard (writing as E. Saint-Ange) |
| Country: | France |
| Language: | French |
| Subject: | Culinary Arts |
| Genre: | non-fiction |
| Publisher: | Éditions Larousse |
| Release Date: | 1927 |
| Media Type: | book |
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.[1]
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.[1] 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,[2] and Paul Aratow, the co-founder of Chez Panisse; Aratow translated it into English.[3] [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]