La bonne cuisine de Madame E. Saint-Ange
La bonne cuisine de Madame E. Saint-Ange[edit | edit source]
La bonne cuisine de Madame E. Saint-Ange is a classic French cookbook written by Madame Evelyn Saint-Ange. It was first published in 1927 and has since become a staple in French culinary literature.
Overview[edit | edit source]
La bonne cuisine de Madame E. Saint-Ange is a comprehensive guide to French cooking, covering a wide range of recipes and techniques. The book is divided into several sections, each focusing on a different aspect of French cuisine.
The first section of the book provides an introduction to the basics of French cooking, including information on ingredients, equipment, and cooking techniques. It also includes a glossary of French culinary terms to help readers navigate the recipes.
The subsequent sections of the book cover various categories of dishes, such as appetizers, soups, main courses, desserts, and more. Each section includes a variety of recipes, ranging from traditional French classics to more modern interpretations.
Recipes[edit | edit source]
La bonne cuisine de Madame E. Saint-Ange features a wide array of recipes, showcasing the diversity and richness of French cuisine. Some notable recipes include:
- Coq au Vin - A classic French dish made with chicken, red wine, mushrooms, and onions.
- Bouillabaisse - A traditional Provençal fish stew, typically made with a variety of fish and shellfish.
- Crème Brûlée - A decadent dessert consisting of a rich custard base topped with a layer of caramelized sugar.
The book also includes recipes for regional specialties, such as Bœuf Bourguignon from Burgundy and Tarte Tatin from the Loire Valley.
Influence[edit | edit source]
La bonne cuisine de Madame E. Saint-Ange has had a significant influence on French cooking and culinary culture. It is considered a classic reference for both professional chefs and home cooks alike.
The book's emphasis on traditional French techniques and flavors has helped preserve and promote the country's culinary heritage. Many of the recipes and techniques featured in the book have become iconic representations of French cuisine.
Legacy[edit | edit source]
La bonne cuisine de Madame E. Saint-Ange continues to be a popular and respected cookbook, even decades after its initial publication. It has been reprinted numerous times and has been translated into several languages, further spreading its influence worldwide.
The book's enduring popularity is a testament to its timeless recipes and comprehensive approach to French cooking. It remains a valuable resource for anyone interested in exploring the rich culinary traditions of France.
References[edit | edit source]
See also[edit | edit source]
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