The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
by Madeleine Kamman
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"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 show more 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."--Jacket. show lessTags
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I can't say I've learned much from this book yet. It's more intruiging than educational, at least so far.
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8+ Works 777 Members
Madeleine Kamman was born Madeleine Marguerite Pin in Courbevoie, France on November 22, 1930. She attended the Sorbonne and studied cooking at Le Cordon Bleu in Paris. She was working as a reservations manager in Paris for Swissair when she met her future husband Alan Kamman. They married in 1960 and moved to the Philadelphia area. In 1968, she show more was teaching cooking at home and in adult education classes when she wrote a letter to The New York Times food editor criticizing a recipe for snails provençale on toast that was printed in the newspaper. After moving to Massachusetts, she opened a cooking school and restaurant in Newton Centre. She later taught cooking in Annecy, France and at the Beringer Vineyards in St. Helena, California. She also opened another school and restaurant in Glen, New Hampshire. She wrote several books including The Making of a Cook and When French Women Cook. From 1984 to 1991, she had her own PBS series. She died on July 16, 2018 at the age of 87. (Bowker Author Biography) show less
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