Features more than two hundred taste-tempting recipes for easy-to-prepare salads, grain, fish, and chicken dishes, variations of steak and potatoes, lamb, pork, and various pizzas, pastries, pastas, cakes and puddings

Madeleine Cooks

Cookbooks, Food & Wine

Madeleine Kamman

Cooking Methods

William Morrow Cookbooks

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching America's top chefs how to cook, Madeleine knows what works and why.Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.
The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for today's cook, it will become a classic all over again.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Cooking Education & Reference

Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.

In Madeleine's Kitchen

Regional & International

Atheneum

When French Women Cook - A Gastronomic Memoir

Atheneum/Macmillan Company

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Books by Madeleine Kamman