- Hardcover: 1248 pages
- Publisher: Cookbooks; 2nd Revised edition edition (Nov 5 1997)
- Language: English
- ISBN-10: 0688152546
- ISBN-13: 978-0688152543
- Product Dimensions: 25.9 x 21.3 x 6.9 cm
- Shipping Weight: 2.5 Kg
- Average Customer Review: 4.6 out of 5 stars See all reviews (14 customer reviews)
- Amazon Bestsellers Rank: #96,444 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.
A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.
The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.
From Library Journal
Although this massive book began as a revision of Kamman's classic The Making of a Cook (1971), it's really an entirely new work; the text has been rewritten and greatly expanded, and few of the recipes are the same. The organization is similar, based generally on techniques and "building blocks" rather than courses of a meal (not surprisingly, the chapter titled "The True Way to That Man's Heart" has been dropped). While classic French dishes are still important, there are many lighter recipes, and Kamman, aware of the realities of the modern work week, incorporates time-saving suggestions and variations into more complicated recipes. Kamman's masterwork contains an incredible amount of information not only on techniques and ingredients but also on food science, cultural and culinary history, and myriad other topics. Although the book's size may seem intimidating, home cooks will find many creative everyday recipes here, and more ambitious cooks will turn to it for both inspiration and reference. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
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Most helpful customer reviews
4.0 out of 5 stars
Terrific but...,
By
This review is from: New Making Of A Cook (Hardcover)
Ms Kamman's book is an exhaustive tome to be sure. She covers nearly every aspect of European cooking and a few forays into other cuisines as well. You also have to appreciate the way her personality comes through. It's not hard to hear her voice guiding you in the kitchen.The recipes are generally clear and the ones I've tested work well. So why only 4 stars? Mainly it is the indexing. It is sometimes hard to navigate the book to find what you want. Unlike the Joy of Cooking which seems designed to be an immediate reference work, Making of a Cook takes more work to find what you're looking for. Also, there are some surprising ommissions for a book intended primarily for an American readership. There's virtually nothing on roasting a turkey other than one somewhat odd recipe, and some commentary following the discussion of roasting a chicken. There's considerable difference between roasting a 4 lb. bird and a 14 lb. one. But, the good stuff is definitely worth the investment of time. The explanations of why certain techniques matter and the recipes themselves make this a must have.
5.0 out of 5 stars
excellent,
This review is from: New Making Of A Cook (Hardcover)
Better then nearly most of the classes I have taken.
5.0 out of 5 stars
The Making of A Cook,
By Bryan Jackson (Charlotte, VT USA) - See all my reviews
This review is from: New Making Of A Cook (Hardcover)
This is the best cooking resource I have used in the 25 years I have been cooking. For New Years I made Chateaubriand for six for the first time ever, and it was perfect. This book does not just give you recipes, but also gives you step by step instructions on preparation.
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