The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by Madeleine Kamman

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Notes about this book

  • smsheil on October 23, 2011


Notes about Recipes in this book

  • Chilean sea bass steaks on black bean salsa

    • lorloff on June 27, 2020

      Requires the paprika and oil to infuse slowly for at least 2 hours

  • Noodles with Basque herbs and vegetables

    • IsaSim on April 28, 2016

      Not duck confit but duck confit fat as ingredient.

  • Six-onion soup

    • mjes on September 26, 2021

      My son makes a splendid French onion soup that he swears the secret to is the variety of onion types that are slowly carmelized. While this onion soup includes bacon, potato, and sour cream, it seemed that the same principle was being applied. I actually followed the recipe in my choice of onions. The result was a very well balanced soup with a deep onion flavor. This is a real winner.

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Reviews about this book

  • ISBN 10 0688152546
  • ISBN 13 9780688152543
  • Linked ISBNs
  • Published Dec 11 1997
  • Format Hardcover
  • Page Count 1,228
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Madeleine Kamman explains each and every preparation and cooking technique worth knowing in today's kitchen. Over 600 recipes. Beard Cookbook of the Year Award.

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