15 July 2011
Mon dieu! In 1929, the La Cornue oven appeared positively futuristic in design—compare its 'semi-cylindrique' form to the jumble of old-fashioned, boxy ranges in the background. Its cooking technology, too, was ahead of its time; what we now call convection mode was then based on d'air trés chaud toujours humide. To the relief of cabinet makers everywhere, the appliance has certainly straightened up since those distant, roly-poly days.