The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

New York: William Morrow & Co., 1997. First Edition. Hardcover. Very Good/very good. Light shelf wear to the book and jacket, short closed tear at spine tip. First printing, full number line. An expansion of Kamman's 1971 book of the same name. More than a book of recipes you will find a 1228 page course in cooking and the culinary arts by one of the world's premier culinary teachers. An excellent companion to Julia Child's Mastering the Art of French Cooking (the two Boston area teachers of French cooking carried on a bitter feud). "From Wikipedia: Kamman was recognized by food luminaries such as James Beard for her discerning palette and knowledge of the history, culture and science of food, as well as her passion for celebrating the food cooked by women in the home as much as the masters of haute cuisine. She has been celebrated as a leader of what she called "cuisine personal" — part of the nouvelle cuisine movement that reinvented the classics of French classical cuisine — and as one of the world's most authoritative and exacting teachers of cooking — a "teacher's teacher" — who has Influenced the development of American chefs and the American cookery scene....Madeleine Kamman’s career was informed by her passion for the cooking done by French women in the home, and the desire to see this authentic cuisine de terroir, cuisine des femmes, cuisine du coeur, recognised within a culture and cooking establishment that privileged the artistry of professional, and mostly male, chefs. Indeed she accused chefs like Paul Bocuse of appropriating the cooking of their mothers and grandmothers and presenting it as their own. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!