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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
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"
Product Description
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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Madeleine Cooks by Madeleine Kamman Features more than two hundred taste-tempting recipes for... Read more |
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