Your article (10 meals that take 10 minutes, and 10 that take 10 hours, 14 May) reminded me of the early classic of convenience cooking La Cuisine en Dix Minutes, by Édouard de Pomiane. First published in 1930, and in English as French Cooking in 10 Minutes in 1948, it has been in and out of print ever since, the latest edition being 2008. Some of his recipes might not appeal to today’s taste (pigs ears in egg and breadcrumb, anyone?), but he gives short cuts to many more appetising dishes, and much wise advice for the time-poor cook.
Bridget Marrow
Pinner, London
• Your article on 10-minute recipes assumes our store cupboards contain “sriracha”, “nori”, “kimchi” and “baharat”. Mine doesn’t. It sometimes seems as if contributors to Guardian cookery columns are engaged in a competition to see who can include the most exotic items in their dishes.
Andrew Pierce
Saltburn-by-the-Sea, North Yorkshire
• Will the trend towards using ever more exotic and unobtainable ingredients in your Feast magazine never end? In last week’s issue three-quarters of the recipes required something called “plain flour”, with no advice as to which specialist outlets might stock such a rarity.
Steve Farr
Ealing, London
• Join the debate – email guardian.letters@theguardian.com
• Read more Guardian letters – click here to visit gu.com/letters
