PastryWiz 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
by: Madeleine Kamman



Binding: Hardcover
Brand: Brand: William Morrow Cookbooks
EAN: 9780688152543
Edition: 1st
Feature: Used Book in Good Condition
ISBN: 0688152546
Item Dimensions: 1055839515252
Label: William Morrow Cookbooks
Languages: EnglishUnknownEnglishOriginal LanguageEnglishPublished
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.


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