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• by:
• Saint-Ange, Evelyn

First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine de Mme E.Saint-Ange has since become the bible of French culinary technique and is found on every kitchen shelf in France. This is the cookbook Julia Child learned from! A housewife as well as a professional chef, Madame Evelyn Saint-Ange wrote in a fussy yet highly instructive and engaging style, explaining in intricate detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.

Though her text has never before been translated into English, she has influenced the cuisines of English-speaking countries through French-cooking experts like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine.

This momentous translation--by Chez Panisse cofounder and original chef de cuisine Paul Aratow--makes Madame Saint-Ange's culinary wisdom available to English speakers for the first time. This comprehensive tome contains 1,300 authentic French recipes for such classics as Coq au Vin, Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé, as well as seasonal menus. An indispensable culinary encyclopedia and an entertaining historical document, The Cuisine of Madame E. Saint-Ange is the definitive word on French cooking for culinary professionals, dedicated cooks, and Francophiles alike.

• The French equivalent of the Joy of Cooking, featuring classic French techniques,1,300 recipes, and 110 illustrations, available in English for the first time.
• The original edition has been in print continuously since its first publication in 1927.
• An indispensable source of inspiration and instruction for chefs such as Julia Child and Madeleine Kamman.