Foreword by Raymond Blanc

Uncomplicated and delicious, the 300 recipes assembled here can all be prepared in ten minutes — and in a saucepan or frying pan rather than a microwave. Ultra-rapid soups, instantaneous sauces, split-second egg dishes and quick-fire desserts all feature here, together with vegetable, fish and meat recipes susceptible to Pomiane's unique approach to cooking. As fast — and as witty — as classic Hollywood comedy, Cooking in Ten Minutes is a book that belongs in every kitchen.

'The ten-minute maestro'
Julian Barnes

'Charming'
Jeanette Winterson

'The best kind of cookery writing'
Elizabeth David

'A great enticer, a great confidence-builder'
Sophie Grigson

'Incredibly ahead of its time ... I love the way he wrote about food: with warmth and humour.'
Raymond Blanc

'A cult classic'
The Independent

'Sparkling wit'
The Week

'Inspirational'
New York Times Magazine