Clementine in the Kitchen - Chamberlain, Samuel; Chamberlain, Narcisse
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¿French cooking for Americans was never the same after Clémentine came into our kitchens . . . 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…mehr

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Produktbeschreibung
¿French cooking for Americans was never the same after Clémentine came into our kitchens . . . 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: filets de sole au vin blanc, boeuf à la mode, endives braisées. 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a style so French, so civilized, so knowing in its use of ingredients that it cannot become impractical or ever go out of date.
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Autorenporträt
Samuel Chamberlain was an impressively prolific writer and graphic artist, with some dozens of titles to his name. At Gourmet magazine, he wrote the Clémentine column under the name Phineas Beck, a nom de plume he based on a French term for a gourmand, bec fin. Chamberlain attended the School of Architecture at the Massachusetts Institute of Technology and lived for many years in Marblehead, Massachusetts, where he did indeed introduce Clémentine of the famous column to the not-so-glorious challenges of American canned goods and supermarket produce.