Le Pot au Feu

This article is about a magazine. For boiled beef dish, see Pot-au-feu.

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.

Le pot au feu (1912). Front cover.

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 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 the book La bonne cuisine de Madame E. Saint-Ange.[6]

1877 magazine

There 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]

Notes

  1. ↑ Catalog record at the Bibliothèque Nationale de France
  2. 1 2 Julia Csergo, Pot-au-feu: Convivial, familial: histoires d'un mythe, 1999, ISBN 2-86260-929-3
  3. 1 2 Amy B. Trubek, Haute Cuisine: How the French Invented the Culinary Profession, 2000, ISBN 0-8122-1776-4, p. 83f
  4. ↑ Tom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full text
  5. ↑ Peter Hertzmann, "La structure de recette", 2007
  6. ↑ Russ Parsons, "Madame's main man", Los Angeles Times, February 1, 2006 full text
  7. ↑ Catalog record at the Bibliothèque Nationale de France
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