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When french women cook

A gastronomic memoir
When french women cook
Click to enlarge

20,31 €

Author: Madeleine Kemman
Shirley Corriher (introduction)
Availability: en stock
Language: Inglés
Format: Tapa dura, 372 pp, 16x23,5 cm
Publisher: Ten Speed Press, 2002, 0580083846
Publisher review:
Long lauded as one of the world’s most revered culinary instructors, French-born Madeleine Kamman’s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France’s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time—originally published over 25 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

About the autor:
Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt’s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and the recently revised The New Making of a Cook. She lives in Williston, Vermont.

Book Reviews
"An excellent book for reading, learning, and a bit of nostalgia."—Christian Science Monitor
On The New Making of a Cook: "This monumental, professional, thorough, and well-researched book is inspiring. Combining French savoir-faire–Cartesian thinking with American ingenuity, enthusiasm, and unconventionality, Madeleine Kamman has produced a remarkable work that will be edifying for any cook but essential for the serious culinary student."—Jacques Pépin

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