The New Making of a Cook The Art, Techniques and Science of Good Cooking by Madeleine Kamman

Cover of: The New Making of a Cook | Madeleine Kamman

Published by Macmillan General Reference .

Written in English

Read online


  • Food & Drink / Cookery,
  • Cooking

Book details

The Physical Object
Number of Pages832
ID Numbers
Open LibraryOL9432732M
ISBN 100025606581
ISBN 109780025606586

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The Making of a Cook became an instant classic upon its publication in 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 The New Making of a Cook book every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread/5(52).

"The New Making of a Cook" is a handbook for good, hands-on cooking, offering a variety of styles. Madeleine explains each and every preparation and cooking technique worth knowing in today's kitchen, from julienning vegetables to roasting meats, from microwaving whole fish to baking bread, from deglazing a pan to boning a chicken, complete with step-by-step line drawings/5.

The New Making of a Cook is a culinary treasure-trove from one of America's most gifted chef/educators. Madeleine's straightforward, intelligent, and eminently readable style makes The New Making of a Cook a necessity in every kitchen, culinary school, and cookbook library in America.

The New Making of a Cook. The New Making of a Cook. The Best Gets Better. by Kate Heyhoe. Over two decades ago, The Making of a Cook was released, making instant culinary history. Its author, Madeleine Kamman, knew not only how to cook but recognized that the best cooks understand the reasons behind the techniques.

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