Le Pot-au-feu: Journal de cuisine pratique et d'économie domestique, later called Le pot-au-feu et les Bonnes recettes réunis (1929-1956), was a biweekly cooking magazine in quarto format published in Paris from 1893 to 1956,[1][2] and addressed primarily to bourgeois housewives.[3] Its publisher was Saint-Ange Ébrard.
In the early years, each issue began with a cooking lesson written by a professional chef. It might also include recipes, menus, and short articles.[3] Ébrard's wife Marie also wrote a column[4] under the name "La Vieille Catherine".[5]
Many of the recipes published in Le Pot-au-feu were collected into Marie Ébrard's book La bonne cuisine de Madame E. Saint-Ange.[6]
1877 magazine
editThere was also a magazine called Le Pot-au-feu, later renamed Journal pittoresque de gastronomie et d'économie domestique, which may or may not be related.[7][2]
See also
editNotes
edit- ^ Catalog record at the Bibliothèque Nationale de France
- ^ a b Julia Csergo, Pot-au-feu: Convivial, familial: histoires d'un mythe, 1999, ISBN 2-86260-929-3
- ^ a b Amy B. Trubek, Haute Cuisine: How the French Invented the Culinary Profession, 2000, ISBN 0-8122-1776-4, p. 83f
- ^ Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full text
- ^ Peter Hertzmann, "La structure de recette", 2007
- ^ Russ Parsons, "Madame's main man", Los Angeles Times, February 1, 2006 full text
- ^ Catalog record at the Bibliothèque Nationale de France
External links
edit
Media related to Le Pot-au-feu at Wikimedia Commons
