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,Catalog record at the Bibliothèque Nationale de FranceJulia Csergo, Pot-au-feu: Convivial, familial: histoires d'un mythe, 1999, and addressed primarily to bourgeois housewives.Amy B. Trubek, Haute Cuisine: How the French Invented the Culinary Profession, 2000, , p. 83f 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. Ébrard's wife Marie also wrote a columnTom Jaine, "Redcurrant jelly four ways" The Guardian, Friday 17 March 2006 full text under the name "La Vieille Catherine".Peter Hertzmann, "La structure de recette", 2007
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.Russ Parsons, "Madame's main man", Los Angeles Times, February 1, 2006 full text
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.Catalog record at the Bibliothèque Nationale de France
See also L'Art culinaire La Cuisinière Cordon Bleu
Notes
External links