New Making Of A Cook

by Madeline Kamman

HARPERCOLLINS PUBLISHERS | January 1, 1999 | Hardcover

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The Making of a Cook became an instant classic upon its publication in 1971. 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 teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today’s cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

Format: Hardcover

Dimensions: 1248 pages, 11.11 × 6.11 × 1.11 in

Published: January 1, 1999

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688152546

ISBN - 13: 9780688152543

Found in: Reference
Appropriate for ages: 8 - 8

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– More About This Product –

New Making Of A Cook

by Madeline Kamman

Format: Hardcover

Dimensions: 1248 pages, 11.11 × 6.11 × 1.11 in

Published: January 1, 1999

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688152546

ISBN - 13: 9780688152543

From the Publisher

The Making of a Cook became an instant classic upon its publication in 1971. 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 teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today’s cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

From the Jacket

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. For Madeleine, hand techniques still reign supreme over the machine; nothing can beat a cook''s touch for determining when a cake is ready or when a steak is done, or a sharp eye to perceive when a sauce has achieved the perfect consistency. Madeleine takes the time to provide all the descriptive cues necessary for the cook to use his or her own determination as to whether it''s time to move on to the next step or whether the dish is done. Understanding ingredients and how they react in combination or when subjected to heat is a big part of becoming an experienced cook. The New Making of a Cook tells the important whats and whys of cooking: What''s the difference between mono- and polyunsaturated fats? What happens when fruits ripen? Why do egg whites stiffen when they are beaten? Knowing the answers to these and other questions will help the cook develop culinary judgment and the ability to troubleshoot a recipe.

About the Author

Madeleine Kamman has been a four-star restaurateur, a PBS cooking show host, and co-founder and director of The School for American Chefs, a graduate program for professional chefs. She is the author of numerous cookbooks, and lives in St. Helena, California.

From Our Editors

Do you know the difference between mono and polyunsaturated fats? What happens when fruits ripen? Why do egg whites stiffen when they are beaten? Knowing the answers to these and other questions can help you develop culinary judgement and the ability to troubleshoot a recipe. Understanding ingredients and how they react in combination or when subjected to heat is a big part of becoming an experienced cook. The New Making of a Cook tells the important whats and whys of cooking. Learn how to julienne vegetables, roast meats and bake bread. Let expert cook Madeleine show you hands-on techniques that will make your time in the kitchen much more enjoyable.

Editorial Reviews

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 Pipin

Excellent and informative, "The New Making of a Cook" is an outstanding resource for both the nonprofessional and professional. --Thomas L. Wright, vice president of culinary education, Johnson & Wales University

A major revision of an encyclopedic work, this authoritative update of Kamman''s original "The Making of a Cook" takes serious cooks way beyond recipes into the principles and chemistry of cooking.... Her explanations of subjects like Cooking with Wines and Classic Brown Sauces and a glossary of common and uncommon vegetables will likely prove priceless to both curious home cooks and professionals.... Kamman does a thorough job of presenting cooks with the tools to adapt, improvise, and to develop and exercise their own culinary judgments." --"Publishers Weekly"

Appropriate for ages: 8 - 8

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