Sumptuous, late-summer tomatoes cooked with cream and served on toast? Supper is served in 10 … OK, maybe 15 minutes
Forty years ago, an antiquarian bookseller recommended to me Edouard de Pomiane’s La cuisine en dix minutes, a selection of recipes that could be cooked at home in less than 10 minutes. A scientist and food lover, de Pomiane stripped back what was then viewed as a very complicated craft, and also gave the time-poor an opportunity to cook and enjoy a good meal made from good ingredients. This was the first recipe I cooked from that book, and it is still a great favourite that has punctuated my menus ever since.
Henry Harris is chef/co-owner of Bouchon Racine, London EC1. His book, The Racine Effect, is published by Quadrille at £40. To order a copy for £36, go to guardianbookshop.com
