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

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    • 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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    • Categories: Sauces for fish; Main course; French
    • Ingredients: live lobsters; carrots; shallot; onion; saffron; curry powder; bouquet garni; tomato paste; meat extract; dry white wine; brandy; cream; parsley
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    • Categories: Appetizers / starters; French
    • Ingredients: Burgundy truffles; chestnuts; Meursault wine; spices of your choice; concentrated meat juice; fresh foie gras; minced chicken livers; brandy; cream; Madeira wine
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    • Categories: Grills & BBQ; Appetizers / starters; French
    • Ingredients: truffles; brandy; bacon fat; leaves of your choice
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    • Categories: Grills & BBQ; Main course; French
    • Ingredients: beef steaks; truffles; butter
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    • Categories: Salads; Side dish; French; Vegan
    • Ingredients: tomatoes; parsley
    • Accompaniments: Maquereaux aux olives
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    • Categories: Main course; French
    • Ingredients: mackerel; pitted green olives; pitted Greek black olives
    • Accompaniments: Salade de tomates
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    • Categories: Side dish; French
    • Ingredients: shallots; bacon; yellow crookneck squash; fine breadcrumbs
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: blueberries; pastry tart shells; raspberry syrup
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    • Categories: Main course; French
    • Ingredients: haddock fillets; mushrooms; shallots; bay leaf; thyme sprig; dry white wine; fine breadcrumbs
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    • Categories: Appetizers / starters; French
    • Ingredients: sea scallops; shallot; parsley; scallop shells; Parmesan; fine breadcrumbs; dry white wine
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: flounder fillets; sea scallops; butter; mushrooms; fresh herbs; shallot; onion; Béchamel sauce; Swiss cheese; Parmesan; heavy cream
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    • Categories: Sauces for fish; Main course; French
    • Ingredients: whole lobsters; thick cream; carrots; onions; parsley; thyme; bay leaf; Port wine; egg yolks; cayenne; butter; lobster roe; dry white wine; peppercorns
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: stewing beef; red wine; onions; carrot; shallot; bouquet garni; veal knuckles; Madeira wine; brandy; mushrooms
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    • Categories: Sauces for meat; Main course; French
    • Ingredients: beef rump; truffles; shallots; onions; parsley; chives; cinnamon; ground ginger; nutmeg; ground cloves; salt pork; calf feet; veal bones; dry white wine; brandy; curry powder; thyme; bay leaf; celery leaves; tomato; carrots; white turnips; gelatin; butter
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    • Categories: Rice dishes; Sauces for poultry; Stocks; Main course; French
    • Ingredients: whole fowl; parsley; bay leaf; thyme; celery stalks; rice; egg yolks
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    • Categories: Stuffing; Main course; French
    • Ingredients: roasting chicken; mushrooms; bacon; chicken livers; bread crumbs; nutmeg; sage; cooked ham
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    • Categories: Sauces for poultry; Main course; French
    • Ingredients: whole chicken; shallot; Cognac; cherry brandy; heavy cream; egg yolks; light Cintra Port wine
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    • Categories: Pancakes, waffles & crêpes; Main course; French
    • Ingredients: crêpes; cooked ham; grated Parmesan cheese; Béchamel sauce
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    • Categories: Sauces for poultry; Main course; French
    • Ingredients: chicken; allspice; cream; mushrooms; cooked ham; Madeira wine; egg yolks
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    • Categories: Sauces for meat; Sandwiches & burgers; Main course; French
    • Ingredients: white bread; Swiss cheese; heavy cream; ham; eggs; cream
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    • Categories: Sauces for meat; Main course; French
    • Ingredients: cooked ham; large mushrooms; cream; tomato paste; potato starch; Port wine; brandy
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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; French
    • Ingredients: cooked ham; gelatin; chicken stock; cream; eggs; Port wine; watercress; cucumbers
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    • Categories: Dressings & marinades; Sauces for meat; Main course; French
    • Ingredients: calf livers; salt pork; brandy; parsley; cinnamon; ground cloves; onion; carrot; bouquet garni; bacon; young carrots; beef stock; egg yolks; baby onions
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  • ISBN 10 0879237023
  • ISBN 13 9780879237028
  • Linked ISBNs
  • Published Jan 01 1988
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher David R. Godine Publisher

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 in their backyard and bottling their own wine. When war rumblings sent them scurrying Stateside, Clémentine refused to be left behind and made a new home for herself in Marblehead, Massachusetts, where she introduced the initially suspicious Yankees to the pleasures of la cuisine de bonne femme. First published in 1943, Clémentine in the Kitchen is a charming portrait of a family of gastronomic adventurers, and a mouth-watering collection of more than 170 traditional French recipes. This Modern Library Food series edition includes a new Introduction by Jeffrey Steingarten, food critic for Vogue and author of The Man Who Ate Everything, winner of the Julia Child Book Award.

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