Madeleine Kamman's Savoie: The Land, People, and Food of the French Alps by Madeleine Kamman

  • Leaven for tasty bread (page 132)

    from Madeleine Kamman's Savoie: The Land, People, and Food of the French Alps Madeleine Kamman's Savoie by Madeleine Kamman

    • Categories: Bread & rolls, savory; French
    • Ingredients: cumin powder; active dry yeast; all-purpose flour
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Notes about this book

  • SULibraries on October 18, 2025

    CJ 641.5944 K15m 1989 (LOU)

  • mjes on September 21, 2021

    Cheese tart (tarte aux fromages) (pg 176) uses a crust with walnuts with a very rich cream and egg custard with a mix of cheeses -- Beaufort, Emmental, and Abondance. This is an excellent but very filling quiche.

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  • ISBN 10 0689119690
  • ISBN 13 9780689119699
  • Published Nov 01 1989
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Atheneum Books
  • Imprint Atheneum Books

Publishers Text

The history, geography, customs, traditions, wines and country food of the French Alps, lovingly and thoroughly rendered in fascinating essays and 240 time-honored recipes.

...an absorbingly variegated book that begins with the geological gestation of the Alps, and ends with après-ski hot chocolate that this noted cooking teacher and her family enjoyed on slopes cleared a thousand years ago to pasture dairy cows.
~Harold McGee, from The New York Times Book Review

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