Le 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.
This article is about a magazine. For the dish of boiled beef and vegetables, see Pot-au-feu.

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

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]

See also

Notes
  1. Catalog record at the Bibliothèque Nationale de France
  2. Julia Csergo, Pot-au-feu: Convivial, familial: histoires d'un mythe, 1999, ISBN 2-86260-929-3
  3. 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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