Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.
French-born MADELEINE KAMMAN began introducing Americans to her native cuisine when she moved to the United States in 1960. Her restaurant, Chez la Mere Madeleine, was renowned as one of the country's finest. In the mid-1980s, she hosted the PBS show Madeleine Cooks, and later founded the School for American Chefs. A James Beard Award-winning author, Madeleine continues to be an active mentor in the culinary arts.
An excellent book for reading, learning, and a bit of nostalgia. --Christian Science Monitor
On The New Making of a Cook: "This monumental, professional, thorough, and well-researched book is inspiring. Combining French savoir-faire-Cartesian thinking with American ingenuity, enthusiasm, and unconventionality, Madeleine Kamman has produced a remarkable work that will be edifying for any cook but essential for the serious culinary student." --Jacques Pepin