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Beginning with useful information for the host or hostess (for a dinner party, "one should prepare only one good dish," Pomiane advises sensibly), the book then presents over 300 recipes, arranged by course or type, and "a few drinks." Pomiane's revolutionary approach is embodied in his formula for Noodles with Mushrooms, which requires only noodles, mushrooms, butter, and grated Parmesan. Use good ingredients and you have a feast. Though he includes many, albeit streamlined, recipes from the classic canon, such as Artichauts à la Barigoule (artichokes braised with a ham, bread crumb, and onion stuffing), he also supplies recipes that were unconventional in his day, including Choucroute Salad and Piroshki. Readers will also want to prepare such treats as Mousse au Chocolat (chocolate, sugar, eggs, cream) and Pumpkin Gratin (pumpkin, almonds, sugar, an egg, and macaroons). With an introduction by Elizabeth David, the book provides a rare opportunity to meet and learn from an original cooking master. --Arthur Boehm
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