Filled with low-fat cooking tips and hints, along with hundreds of recipes that extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.
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This monumental, professional, thorough, and well-researched book is inspiring. Combining French savoir-faire-Cartesian thinking with American ingenuity, enthusiasm, and unconventionality, Madeleine Kamman has produced a remarkable work that will be edifying for any cook but essential for the serious culinary student. --Jacques Pipin
Excellent and informative, "The New Making of a Cook" is an outstanding resource for both the nonprofessional and professional. --Thomas L. Wright, vice president of culinary education, Johnson & Wales University
A major revision of an encyclopedic work, this authoritative update of Kamman's original "The Making of a Cook" takes serious cooks way beyond recipes into the principles and chemistry of cooking.... Her explanations of subjects like Cooking with Wines and Classic Brown Sauces and a glossary of common and uncommon vegetables will likely prove priceless to both curious home cooks and professionals.... Kamman does a thorough job of presenting cooks with the tools to adapt, improvise, and to develop and exercise their own culinary judgments." --"Publishers Weekly"
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
By A Customer
Format:Hardcover
This cookbook is a complete guide to cooking. Everything is explained well without being condescending. In addition, there are interesting anecdotes added with each technique description. Not only does this book describe how to do things, it describes why (this is only useful to those of us who hate mysticism in cooking). It describes things like why egg whites will be stiffer if whipped in a copper bowl. Very cool book.
By A Customer
Format:Hardcover
This is an essential book if you are a well-disciplined cook who loves to read, and to understand the hows & whys of cooking. It's a hefty book to say the least. People who absorbed and enjoyed Julia Child will probably find this book as beneficial, and somewhat more up to date. Not for casual cooks, but for those "with attitude", not to mention a cooking passion, it's a tremendous value.
By A Customer
Format:Hardcover
This invaluable reference spends most of it's time on the end table beside my recliner so I can read a page or two between commercials! My wife says if I say to her, "Honey, listen to this..." one more time, she's going to hide the book!! If you don't own it, buy it now!
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4.6 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
Perfection
This is simply the perfect book for any serious amateur or starting professional chef. This hefty volume may look imposing at first, but I promise you that it's well worth every... Read more
Published on 1 May 1999
5.0 out of 5 stars
An excellent read and a tremendous source of information
Recall how your college English teacher used to assign to you a incredibly thick, obtuse novel to read in a week?
Mme Kamnan's book is, objectively, quite hefty. Read more
Published on 14 Mar 1999
5.0 out of 5 stars
The one cookbook to have.
This is the best transatlantic summary of French cooking since Julia Child's _Mastering the Art of French Cooking_. Read more
Published on 14 July 1998
5.0 out of 5 stars
An essential cookbook
A true 'Cooking Book' (as opposed to a collection of recipes), this book has changed the way I cook. Read more
Published on 4 Jun 1998
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