When French Women Cook - Kamman, Madeleine
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Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.
As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir originally published over 30 years ago tells of collecting mussels at the shore, churning butter from the milk of…mehr

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Produktbeschreibung
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.

As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir originally published over 30 years ago tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.
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Autorenporträt
French-born MADELEINE KAMMAN began introducing Americans to her native cuisine when she moved to the United States in 1960. Her restaurant, Chez la Mere Madeleine, was renowned as one of the country’s finest. In the mid-1980s, she hosted the PBS show Madeleine Cooks, and later founded the School for American Chefs. A James Beard Award–winning author, Madeleine continues to be an active mentor in the culinary arts.
Rezensionen
An excellent book for reading, learning, and a bit of nostalgia. Christian Science Monitor

On The New Making of a Cook: "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 Pépin