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Wenn französische Frauen kochen: Eine gastronomische Erinnerung mit über 250 Rezepten - Bild 1 von 1
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Wenn französische Frauen kochen: Eine gastronomische Erinnerung mit über 250 Rezepten

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Artikelmerkmale

Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
ISBN
9781580083652

Über dieses Produkt

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
158008365X
ISBN-13
9781580083652
eBay Product ID (ePID)
16038488972

Product Key Features

Book Title
When French Women Cook : a Gastronomic Memoir with over 250 Recipes
Number of Pages
384 Pages
Language
English
Topic
Regional & Ethnic / French, Personal Memoirs, Essays & Narratives
Publication Year
2010
Illustrator
Yes
Genre
Cooking, Biography & Autobiography
Author
Madeleine Kamman
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
14.9 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2010-483698
Dewey Edition
22
Reviews
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 Pépin, An excellent book for reading, learning, and a bit of nostalgia. —Christian Science MonitorOnThe 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 P?©pin From the Hardcover edition., An excellent book for reading, learning, and a bit of nostalgia. —Christian Science MonitorOnThe 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 P?©pin, 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 P pin, 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 Pépin
Dewey Decimal
641.5944
Synopsis
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. As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France's most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir-originally published over 30 years ago-tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine fran aise and the life, times, and tastes of a woman who helped to shape American cooking., 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. As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France's most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir--originally published over 30 years ago--tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine fran aise and the life, times, and tastes of a woman who helped to shape American cooking.
LC Classification Number
TX719

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