Madeleine Kamman's Savoie: The Land, People, and Food of the French Alps [Hardcover]

Madeleine Kamman (Author), Neil C. Kamman (Photographer)

Editorial Reviews

From Library Journal

Kamman's latest is a labor of love, a celebration of the French region that is her "elected home." Not merely a recipe book, it is filled with social history, architectural and geographical detail, travel information, and more. Reminiscences of the author's childhood years in the region accompany many of the recipes for the traditional Savoyard cuisine, hearty peasant cooking with a certain sophistication, all of it full of flavor. Her pages of precise instructions should enable American home cooks to duplicate these unusual, authentic dishes. Kamman has a charming writing style, and she documents a culture and cuisine about which little is known; a special book, highly recommended.
Copyright 1989 Reed Business Information, Inc.

Product Details

• Hardcover: 432 pages
• Publisher: Atheneum; First Edition edition (October 1989)
• Language: English
• ISBN-10: 0689119690
• ISBN-13: 978-0689119699
• Product Dimensions: 9.4 x 7.1 x 1.4 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #861,188 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Very solid piece of work about one French region, August 8, 2011

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Jackal (New Hampshire) - See all my reviews
(TOP 1000 REVIEWER)   

This review is from: Madeleine Kamman's Savoie: The Land, People, and Food of the French Alps (Hardcover)

This book is a labour of love about the author's home region, mountainous Savoie in France. This is really how I would like a regional cookbook to look. We get background info (geology, geography, and history - the important categories according to to the author) as well as an uncompromising set of recipes. You cannot possibly cook all, because you are for instance unlikely to have fresh milk from a mountain cow. Still, most recipes are made for cooking. The book gives a very good understanding for what the traditional dishes (and ingredients) are in the region. This is perfect information for foodies travelling to the region in today's more globalised environment. There are hardly any pictures in the book which is sad. However, this is traditional food and plating is not very important. The food will look the way it does. Off course photos would have been nice.