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La bonne cuisine de Madame E. Saint-Ange : ウィキペディア英語版
La bonne cuisine de Madame E. Saint-Ange

''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.〔Jacky Durand, "Un sacré goût de vieux", ''Libération'' 3 June 2010 (full text )〕
Before writing ''La 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.〔 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,〔Noel Riley Fitch, ''Appetite for Life: The Biography of Julia Child''〕 and Chez Panisse co-founder Paul Aratow, the last of whom translated it into English.〔Tom Jaine, "Redcurrant jelly four ways" ''The Guardian'', Friday 17 March 2006 (full text )〕〔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〕〔Amanda Hesser, "The Way We Eat: Sauced in Translation", ''The New York Times'' 11 December 2005 (full text )〕
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.〔Barbara Ketcham Wheaton, review of English translation, ''Gastronomica'' 6:3:99''f'' (Summer 2006) 〕

==Notes==


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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