Edouard de Pomaine

His best known works to have been translated into English are Cooking in Ten Minutes[?] and Cooking with Pomaine[?]. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you -- the reader -- what you are seeing and smelling as you follow a recipe) and for his general disdain for "traditional" elaborate French cuisine. His recipes often take pains to demystify cooking by explaining the chemical processes at work.