The Chamberlain Sampler of American Cooking: In Recipes and Pictures

Cookbooks, Food & Wine

Chamberlain, Narcisse

Baking

Kessinger Publishing

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Cooking Education & Reference

Literature & Fiction

Literary

The Flavor of France in Recipes and Pictures

Recipes for traditional dishes are presented with photographs of regional landscapes in this complete guide to French gastronomie

The Flavor Of France In Recipes And Pictures

Chamberlain, Narcissa G.

Literary Licensing, LLC

Chamberlain, Narcissa G., Chamberlain, Narcisse

Clementine in the Kitchen

“French cooking for Americans was never the same after Clémentine came into our kitchens . . . she not only charmed us but this tale of a cook taught us that we, too, could turn out a splendid home-style French meal in our very own American kitchens.”―Julia Child When Clémentine in the Kitchen first appeared in 1943, it immediately captivated American readers, and a new edition, revised by Narcisse Chamberlain, taught a generation of cooks that French family cooking could easily flourish in their own kitchens. Written by the artist Samuel Chamberlain under the pen name Phineas Beck, it recounts the gastronomic adventures of the Beck/Chamberlain family during the decade that their beguiling Burgundian cook Clémentine produced wonderful French meals for them, both in France and in their New England home in Marblehead. This edition includes a delicious collection of more than 170 traditional recipes―classic dishes, regional specialties, and much that is useful for special occasions. But the most compelling are plain and old-fashioned. These are the dishes that identify the Clémentine family style, a style so French, so civilized, so knowing in its use of ingredients that it cannot become impractical or ever go out of date: filets de sole au vin blanc, boeuf à la mode, endives braisées― trophies of la cuisine bourgeoise that never fail to please.

Chamberlain, Samuel

Regional & International

David R. Godine, Publisher

See the best price to sell, buy, or rent books by Chamberlain, Narcisse. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Chamberlain, Narcisse