Clémentine in the Kitchen by Samuel Chamberlain and Narcisse Chamberlain

  • L’estouffat Lamandé (page 24)

    from Clémentine in the Kitchen (New Edition) Clémentine in the Kitchen (New Edition) by Samuel Chamberlain and Narcisse Chamberlain

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef rump; truffles; bread crumbs; carrots; mushrooms; green olives pitted; sweet red pepper; pig feet; Beaujolais wine; bouquet garni; dough of your choice
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  • ISBN 10 0375756647
  • ISBN 13 9780375756641
  • Published May 24 2001
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Random House
  • Imprint Random House Inc

Publishers Text

The Chamberlain family spent a dozen blissful years in pre-World War II France, with their beloved cook Clémentine, learning the gustatory pleasures of snail hunting and bottling their own wine. When war rumblings sent them scurrying stateside, Clémentine refused to be left behind and made a new, very French home for herself in Marblehead, Massachusetts. Like the Chamberlains, readers will find it impossible to resist her winning ways or the delightful recipes sprinkled throughout the engaging story that showcases the best of elegant and simple French country cooking.

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