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In Madeleine's Kitchen

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ISBN-10: 002009745X

ISBN-13: 9780020097457

Edition: 1992 (Reprint)

Authors: Madeleine Kamman, James A. Beard

List price: $35.00
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Description:

Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.
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Book details

List price: $35.00
Copyright year: 1992
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/3/1992
Binding: Paperback
Pages: 544
Size: 7.50" wide x 9.25" long x 1.25" tall
Weight: 2.090
Language: English

PAUL ARATOW is a writer and film producer in the entertainment industry. In 1970 he founded Chez Panisse with Alice Waters. Before that, he was a faculty member in the Department of Comparative Literature at the University of California, Berkeley. He lives in Studio City, California. MADELEINE KAMMAN was born in Paris and started her culinary career in 1940 at her auntrsquo;s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.

Nouvelle Cuisine or Cuisine Personnelle
Before You Start Cooking
The Bases of Modern French Cuisine
About Basic Ingredients and Kitchen Implements
An Honest Loaf of Bread
Amuse-Gueule
Soups
A Few Terrines with a New Twist, Two Saucissons and a Versatile Galantine
Versatile Noodle Dishes
Salads and their Dressings
Generalities on Sauces in Modern French Cuisine