Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.
"synopsis" may belong to another edition of this title.
This work on French cooking contains more than 350 recipes which aim not only to detail the recipes themselves, but also to teach, analyze and explain French cuisine so that readers will be able, as well as producing the recipes in the book, to go on to create their own new dishes.
"About this title" may belong to another edition of this title.
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