Her Groundbreaking First Book Twenty-five years ago Madeleine Kamman made culinary history with the publication of The Making of a Cook . The first of its kind, her book gave not just the ingredients and instructions for preparing dishes but explained the precise reasons for following her directions. The Making of a Cook became an instant classic and was used as the textbook in many cooking schools and as a learning tool in homes across America. The New Making of a Cook opens with several chapters of essential education designed to orient the eager cook. She also explains why it is important for chefs to understand food chemistry, and why it is essential to rely on one's own individual taste.
Wine is a subject that most cookbooks overlook.
One of the most elementary foods, egg cookery is surprisingly difficult to master. Here readers will learn everything they need to know about eggs, plus the techniques and recipes to conquer the making of perfect omelettes, custards, souffles, and all other egg dishes. In other chapters, The New Making of a Cook teaches the techniques for making broths, stocks, consommes, soups, and sauces. Then it helps the reader to master cooking vegetables, grains, legumes, pasta, fish, meats, fruits, breads and desserts. All of the recipes in The New Making of a Cook have been updated.