The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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by: Madeleine Kamman
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
Studio: William Morrow Cookbooks
Filled with low-fat cooking tips and hints, along with hundreds of recipes that extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.
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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