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The Making of a Cook Paperback – March, 1978


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Product Details

  • Paperback: 559 pages
  • Publisher: Atheneum (March 1978)
  • Language: English
  • ISBN-10: 068970559X
  • ISBN-13: 978-0689705595
  • Product Dimensions: 1.2 x 6 x 9.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,111,473 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

16 of 19 people found the following review helpful By A Customer on April 1, 1997
Format: Paperback
A classic book and I have given many copies away to chefs
and aspiring cooks. If I had only 10 books, this would be
number one beside the other nine favorite (essential)
cookbooks.Madeleine explains why cooking is very exciting stuff and she has changed the cooking lives of very many people in this country.Born in France, she understands the
reasons for getting great results. She is passionate and
inspiring to others.
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6 of 6 people found the following review helpful By Ebrom on February 15, 2011
Format: Paperback Verified Purchase
For those who are obsessed with the culinary world, nothing compares to Madeline Kamman's books. She is both eloquent and precise in her wording and really takes you into the food. One word of caution, be sure to order the paperback version. The hardback ISBN is the same as another book. I received that twice before I switched to the paperback version and finally received the correct book.
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1 of 1 people found the following review helpful By Marie Antoinette on April 14, 2014
Format: Hardcover Verified Purchase
Medeleine Kamman is one of the food world’s most important cooking teachers. Her writing is informative and humorous, including stories about her childhood or the beautiful country she grew up in. SHE is THE French Chief! She was born in Paris, grew up on the complex, amazing cooking of her mother and grandmother, spoke three languages, attended the Cordon Bleu, married an American, and moved to Philadelphia. In 1968 she moved to Boston and opened her restaurant, Chez La Mere Madeleine, and The Modern Gourmet. She opened the School for American Chefs in the Napa Valley before settling in Vermont. The School was wildly popular with sometimes 100 chefs jockeying for eight slots.
She was also the first to have a cooking show, you can enjoy her humor and genius on YouTube.
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1 of 1 people found the following review helpful By Carol-Ann Dearnaley on August 26, 2014
Format: Hardcover
I'm in the process of ordering my third copy. I love this book. It is without a doubt one of the best primers for French cooking. It does assume that the reader has more than a passing understand of what it is to cook. That said, I can't imagine not having this book on my shelf. It is a perfect gift for someone who has shown an interest in French cooking. I also have her expanded version, another must have cookbook.
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