Last edited by Yozshuzahn
Sunday, August 2, 2020 | History

9 edition of The new making of a cook found in the catalog.

The new making of a cook

the art, techniques, and science of good cooking

by Madeleine Kamman

  • 13 Want to read
  • 34 Currently reading

Published by Morrow in New York .
Written in English

    Subjects:
  • Cookery

  • Edition Notes

    Includes bibliographical references (p. 1173-1180) and index.

    StatementMadeleine Kamman.
    Classifications
    LC ClassificationsTX714 .K356 1997
    The Physical Object
    Paginationxvii, 1228 p. :
    Number of Pages1228
    ID Numbers
    Open LibraryOL998678M
    ISBN 100688152546
    LC Control Number96037452
    OCLC/WorldCa35911865

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The new making of a cook by Madeleine Kamman Download PDF EPUB FB2

The Making of a Cook became an instant classic upon its publication in 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/5(52).

"The New Making of a Cook" is a handbook for good, hands-on cooking, offering a variety of styles. Madeleine explains each and every preparation and cooking technique worth knowing in today's kitchen, from julienning vegetables to roasting meats, from microwaving whole fish to baking bread, from deglazing a pan to boning a chicken, complete with step-by-step line drawings/5.

The New Making of a Cook is a culinary treasure-trove from one of America's most gifted chef/educators. Madeleine's straightforward, intelligent, and eminently readable style makes The New Making of a Cook a necessity in every kitchen, culinary school, and cookbook library in America.

The New Making of a Cook. The New Making of a Cook. The Best Gets Better. by Kate Heyhoe. Over two decades ago, The Making of a Cook was released, making instant culinary history. Its author, Madeleine Kamman, knew not only how to cook but recognized that the best cooks understand the reasons behind the techniques.

Hi Heidi, Thanks so much for all the posts regarding cookbook making and your new book looks amazing. I follow your blog, have all your books, and appreciate your way of sharing life with your beautiful photos and recipes.

I do have one more question about the cookbook making that's not quite answered. I've published a Chinese cookbook 2 years. Its approximately + pages sets a new standard for cook books, and it richly deserves the Best Cookbook of the Year award it earned when first published.

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The cookbook is previously owned and has been gently used. The covers are slightly bowed. I have seen no tears, stains, or writing.

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