Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.
The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for today's cook, it will become a classic all over again.
"synopsis" may belong to another edition of this title.
A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.
The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.
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