Witty, original and always mouth-watering, the recipes in this acclaimed collection offer classic and original dishes as prepared by the most innovative of French chefs. Never afraid to fly in the face of tradition, Pomiane was a noted dietician who taught at the Institute Pasteur and was the first food-writer to be fully aware of the implications for health of classical French cookery. He was, however, never earnest or po-faced - 'one can always start slimming tomorrow'. As Elizabeth David noted, he anticipated nouvelle cuisine by several decades, doing so in a way which 'takes the mystique out of cookery processes and still contrives to leave us with the magic'

Introduction by: Elizabeth David