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.
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. Read morePublished on Aug. 24 2000 by Bryan Jackson
Very imposing treatise on life! Everything and more that I hoped to ever learn. I just wish I had ten days to read the whole thing. Read morePublished on May 15 2000 by greg leaf
This is an essential book if you are a well-disciplined cook who loves to read, and to understand the hows & whys of cooking. It's a hefty book to say the least. Read morePublished on June 29 1999
This invaluable reference spends most of it's time on the end table beside my recliner so I can read a page or two between commercials! Read morePublished on June 19 1999
This is simply the perfect book for any serious amateur or starting professional chef. This hefty volume may look imposing at first, but I promise you that it's well worth every... Read morePublished on May 1 1999 by firstname.lastname@example.org