La bonne cuisine de Madame E. Saint-Ange

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]

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

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 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.[6]

Notes
  1. Noël Riley Fitch, Appetite for Life: The Biography of Julia Child, 1997, ISBN 038548335X, p. 195, 211, 222
  2. Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full text
  3. Jacky Durand, "Un sacré goût de vieux", Libération 3 June 2010 full text
  4. Paul Aratow, translator, La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking, Ten Speed Press, 2005, 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. Barbara Ketcham Wheaton, review of English translation, Gastronomica 6:3:99f (Summer 2006) JSTOR 10.1525/gfc.2006.6.3.99
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