Brevity and Beauty - Pomiane's Eggs "Sur le Plat"
The Well-Seasoned Cook (Free subscription) | 10/18/2009
"First of all, let me tell you that this is a beautiful book. I can say that because this is its first page. I just sat down to write it, and I feel happy, the way I feel whenever I start a new project." Opening paragraph from French Cooking in Ten Minutes Joie de vivre . That's what the French call it. And that's what the Polish call it, too, if you were Edouard Pomian Pozerski, which...