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WHEN FRENCH WOMEN COOK - A GASTRONOMIC MEMOIR

Madeleine Kamman

120 ratings by Goodreads
ISBN 10: 0689706200 / ISBN 13: 9780689706202
Published by Atheneum/Macmillan Company, New York, 1982
Soft cover
From Rare Book Cellar (Pomona, NY, U.S.A.)

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Near Fine in wrappers; 8.74 X 5.98 X 1.18 inches; 372 pages. Bookseller Inventory # 89719

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Bibliographic Details

Title: WHEN FRENCH WOMEN COOK - A GASTRONOMIC ...

Publisher: Atheneum/Macmillan Company, New York

Publication Date: 1982

Binding: Softcover

Edition: First Edition.

About this title

Synopsis:

Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.

As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir—originally published over 30 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 meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.

About the Author:

French-born MADELEINE KAMMAN began introducing Americans to her native cuisine when she moved to the United States in 1960. Her restaurant, Chez la Mere Madeleine, was renowned as one of the country’s finest. In the mid-1980s, she hosted the PBS show Madeleine Cooks, and later founded the School for American Chefs. A James Beard Award–winning author, Madeleine continues to be an active mentor in the culinary arts.

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