Chef Brian recommends The Making of a Cook
Posted by chiclibrary on 2007/06/25
Chef Recommends is back!
This month, Chef Brian Karam reviews Madeleine Kamman’s
The Making of a Cook:
The Making of a Cook by Madeleine Kamman is a great reference cookbook to have in the library. Not only are the recipes providing a solid foundation on technique, the chef discusses reasons why and how things are happening in the pan or on the stove. The beauty of Kamman’s landmark book is her knowledge is shared and provides invaluable information on getting the most out of the recipes.
Kamman’s book was published in 1972. Her contemporaries like Julia Child, James Beard and Jacques Pepin also published cookbooks similar to The Making of a Cook. My opinion is Kamman’s book provided much more relationship to ingredients found in the United States and classic French techniques. The Making of a Cook provides a foundation to cooking and builds on it unlike most reference cookbooks.
Special thanks to Chef Brian for volunteering to review a Chef Recommends title.
