the new making of a cook


  • The New Making of a Cook



The New Making of a Cook

The Art, Techniques, and Science of Good Cooking


From the publisher

A generation ago, Madeleine Kamman made culinary history with the publication of The Making of a Cook. The first of its kind, her book gave not just the ingredients and instructions for preparing dishes but explained the precise reasons for following her directions. Kamman also gave the reader her philosophy of cooking: pair the freshest ingredients available in America with classic French techniques to achieve perfection in cooking. The Making of a Cook became an instant classic and was used as the textbook in many cooking schools and as a learning tool in homes across America.

The updated editon of Kamman’s classic, The New Making of a Cook, features more then 650 recipes and 200 instructional line drawings, as well as information on food chemistry, kitchen equipment, ingredients, and using wine. Kamman’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.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice