Paperback. Grey street scene cover with black title

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For conditions, please view photographs. First edition. A rare and sought after book. A nice clean copy from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Édouard de Pomiane was the pen-name of Édouard Alexandre Pozerski (20 April 1875 – 26 January 1964), a French scientist, radio broadcaster and food writer. He pursued his academic career under his real name, but was known to the public under his pseudonym for his books and broadcasts about food. Born in Paris to Polish exiles, Pozerski was educated in his native city and became an academic scientist, specialising in biology and medicine and particularly food chemistry and dietetics. As a hobby, which turned into a parallel career, he wrote for and lectured to a wide, non-academic audience under the Pomiane pseudonym, explaining the science behind cooking techniques and propounding the virtues of simpler cooking than that of classic French haute cuisine. His admirers have included the food writers Elizabeth David and Richard Olney and the chef Raymond Blanc. Pomiane is credited with inspiring the generation of French chefs who introduced nouvelle cuisine in the 1960s, a simpler style of cooking than haute cuisine.