In Madeleine's Kitchen
by Madeleine Kamman
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Book Summary Information
Author: Madeleine KammanIntroduction: James Beard
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1992-10-20
ISBN: 002009745X
Number of pages: 544
Publisher: Wiley
Product features:
- ISBN13: 9780020097457
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of In Madeleine's Kitchen
Book Review: One of the best written cookbooks to date!
Summary: 5 Stars
I enjoy my big heavy copy of "New Making of a Cook" with it's superb education about techniques and science of cooking. I also, in a different way, find "In Madeleine's Kitchen" to be the more intimate cookbook to have at one's side for those beginning or intermediate cooks wanting to make delicious French style food.
There is no shortage of "French" cookbooks, yet a dearth of cookbooks that can lead you happily through the nuts and noisettes of "how to make a good sauce", create appetizers or tell how to have sparkling fresh-appearing vegetables as easily as Ms. Kamman does.
There's comfort food as well in here...how to bake a potato, followed up with toppings such as: tasty mustard butter, bacon cream, basil and Parmesan cream...some recipes quick to prepare, as well as complex longer recipes; they are all interspersed throughout.
Like a simple roast duck or chicken? Learn how to cook it with such pairings as: red pepper puree and vinegar, pears and cassis, crushed mint, pears, green peppercorns and ginger, mushrooms pancetta and candied shallots, artichokes and lemon...such tasty variations! Want a steak to taste like venison...try her marinade!
Want to make a proper confit? M. Kamman has the best instructions I have yet to read on this traditional preparation.
Rarely made in homes are glorious terrines, pate, saucissons or galantines...these forcemeat creations are work! The instructions here are the best I've ever seen. Even "The New MAking of a Cook" gives barely two pages on this, admonishing the reader to look to the prior version for instruction. In "Madeleine's Kitchen", one gets 10 pages on theory and technique..and that's then followed by the recipes.
She will tell you when to use a mortar and pestle, and when to save time with a food processor, or meat grinder to get to the proper end point. There's even a (rare) recipe for microwave lobster with (non-microwaved) caviar sauce, and get a great meal in far less time. Learn to substitue leeks for spinach if it's not the right season for one or the other.
I especially like the theory and preparation of sauces, and especially her guidance on how to correct sauces for problems of: too salty, too bland, too acid, too little depth or body...Easy ways to save sauces that 'just didn't come out" as they should have, and only 15" before company is to be served!
Buy this book; having a friend/top cook at your side; helping you to cook tasty food properly, shall never go out of style!
Summary of In Madeleine's Kitchen
Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.Reference Books
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