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Books : The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking |
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Books : 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 ISBN: 0688152546 Label: William Morrow Cookbooks 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 Sales Rank: 90122 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 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. Rating:  - huge disappointmentI so looked forward to receiving this book as I had read the reviews and flipped through a copy of another book "In Madeleine's Kitchen" at the library. In Madeleine's Kitchen was very authentic -The New Making of a Cook is not and I regret spending the money to purchase this book. I suspect that the original version may have been better but "new" in this case means changed. It appears that Ms. Kamman may have already spent too much time in the US and has fallen victim to the American belief that anything new, complicated is more important than taste and that quantity somehow is more important that quality. Too many ingredients are used when they should not be. I turn to her pork braised in milk as an example. This is a common technique in many cuisines. Never have I seen so many ingredients in a recipe - even the Cordon Bleu method uses a third of what Ms. Kamman does. I also cringe when I see that she has altered Chateaubriand with a new recipe that uses ginger. Some recipes never need reinvention because the original is outstanding. Why ruin an expensive cut of meat? Granted there are cuisines i.e Indian and Asian that combine many ingredients and Ms. Kamman has attempted to include these influences in her book. My opinion is that these cuisines should be left to the experts of those cuisines and that Ms. Kamman should have stuck to what she is expert in - the fine, traditional cuisine that she championed in her outstanding "In Madeleine's Kitchen" cookbook. Instead of inspiring me, the book has left me sceptical about and fearful of trying the sauce recipes - the opposite of what a good cooking manual should do. Rating: - Great book. I really like 3 things about this book.1) Experimenting and improvising with your own flavors and tastes is highly recommended. 2) Acknowledgment of other cuisines. Many times books like these are overly French. This book at least talks a good amount about other foods and cuisines. 3) The author CARES ABOUT HEALTH! I don't like the idea of "healthy cooking" as I think ALL cooking should be healthy. I just want to be practical about the things I make and this book helps me accomplish that. Too many cooks tell you to add sticks of butter to a recipe without a blink of an eye, and I think that's wrong, especially when I think it's your job to provide nutrition to people.
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