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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking |
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking |
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by: Madeleine Kamman
Dewey Decimal Number: 641.5 EAN: 9780688152543 Edition: 1st ISBN: 0688152546 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 1228 Publication Date: November 05, 1997 Publisher: William Morrow Cookbooks Release Date: November 05, 1997 Studio: William Morrow Cookbooks Editorial Review: Product Description: 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 today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching America's 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 today's cook, it will become a classic all over again. Amazon.com Review: Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave. A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand. The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts. Related Items:
Average Rating:
 Rating:  - This cookbook taught me how to cook.When I was young and had the time to read 2 pages of instructions on how to scramble eggs, I read every word and took it to heart. I can remember my 25 year-old self scrambling eggs for several people in their 40's (I liked older men at the time) and hearing them joke about how they had never seen scrambled eggs take so long to cook. And I remember their astonished faces when they all said that these were the best scrambled eggs they had ever tasted in their lives. And I remember now, as I remembered then, Madeline's words "Eggs are mis-scrambled by the millions every morning in America." I have followed her advice ever since, for scrambled eggs, for omelets, for pie crust, for clarified butter, for souffles. I totally understand pie crust, how the butter forms layers between the layers of moistened flour, that it is not good to add too much water, that I am creating the layers with my hand motion and I have been able to adapt what I learned from Madeline to the use of modern methods (food processor) because I truly understand what my goals are in creating a crust. I make a great pie. If you are not up for reading, and just want a recipe, this is not the cookbook for you. But if you really want to know why you are doing something and you want to nail the method, you can't beat "The Making of a Cook". I haven't read the new edition. I am sorry Madeline had to adapt her book to modern needs. I eat more healthfully now than I did in the 70's when Madeline told me to use 1 tablespoon of butter for each egg I scrambled (no wonder they were so good). But the woman knows of what she speaks. A great book for the serious cook. Rating: - A Multi-faceted 1200+ page Cookbook Explaining Tecniques and History of FoodThis is an amazing book! While its emphasis is on cooking, it goes into the why's of various techniques, the history of the foods and types of cooking, and even the geography of the lands from where the food is grown when applicable. Its approximately 1200+ pages sets a new standard for cook books, and it richly deserves the Best Cookbook of the Year award it earned when first published. The author had one of the early TV programs on PBS (Madeleine Cooks), has won three Lifetime Achievement Awards, including the coveted James Beard Award. She has also been awarded the Knight Commander of Arts and Letters by the Republic of France. Rating:  - ObtuseIts just not as instructional as it could be. It doesn't start at the beginning and it doesn't get you to the end. It mentions what the correct things are but not what those things mean in many places. I think this book is only good for people trying to be fancy restaurant cooks. Rating: - One of the best cookbooks ever writtenThis book is recommended for any serious home cook who wants to improve his/her cooking abilities. Ms. Kamman's book is stunning in its breadth and coverage; I did not realize that the Romans used a type of fish seasoning to flavor most of their foods. I thought that this is only used in Asian, and especially Southeast Asian, cuisines. Her chapter on souffle is a masterwork, and must be read by anybody who is serious about perfecting this dish. There is also a touching anecdote regarding a recipe given by a Vietnamese friend who perished during the Hanoi airlift. To this day, I still heed her advice about not using herbs found on the side of a road because of possible petrochemical contamination. This is one of the best cookbooks ever written. It sits on the shelf along with all of my Julia Child, Rick Bayless, The Joy of Cooking, etc. Even if you do not cook anything from this book, just reading it gives one so much information for improving and adding to one's skill as a cook.
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