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When French Women Cook: A Gastronomic Memoir Hardcover – May 8, 2002
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Top Customer Reviews
First, the recipes are wonderful. The saute of wild mushrooms is the best. The browned veal stock took me alot of research on epicurious.com (reviewing other recipes) to fill in the missing steps. Once I experimented with it, I thought it was excellent. I never appreciated the importance of homemade stock until I read this book. Now I have lots of it ready for defrosting. But the book has more to offer than recipes.
This book is perhaps at its best in that it sheds light on a way of life that has passed or is passing. It provides insight into the very different regions and origins of the people of early twentieth century France. I came away with a new appreciation for the people and their cuisine. A very worthwhile investment.
Madeleine Kamman is an odd duck in the pantheon of English language writers on French cuisine. She is really a cookbook author of the first order, especially with her excellent text `The New Making of a Cook', but she has always been a bit in the shadow of Julia Child, Elizabeth David, and Richard Olney. According to Child's biographer, there was even a substantial amount of rancor towards Child on Kamman's part, after the success of Child's book and TV shows and before Kamman achieved recognition with her original `The Making of a Cook'.
Like the other three notable books in this genre, this is a cookbook which is meant to be read from cover to cover. It's culinary content and its anecdotal introductions to each of the chapters are all great reading. The book tells the story of eight French women cooks, all of whom Mme.Read more ›
The recipes are complicated, using crazy ingredients and completely not for anyone under the supervision of a cardiologist (every one consumes sticks upon sticks of butter, gobs of heavy cream and is usually wrapped in some sort of pork product.) But the memories are vivid, gorgeous and well worth the trip. I probably won't be roasting a hare anytime soon, or going on a hike to find my own mushrooms, but I love this book. It's a beautiful page from history that should be read by anyone who loves food and family and a splash or two of good French wine.
I made the Heavy Cream Brioche, which mixes like a cake mix and bakes in a bundt pan. It was easy and delicious with a cake-like, crispy crust and a rich, tender crumb.
Wonderful cookbook! An absolute joy!
Another really great book on French cooking with great reading is "The Auberge of the Flowering Hearth."
Most Recent Customer Reviews
Madeleine Kamman was a local celebrity up where we used to live. She ran a cooking school for a while and "Madame" was said to be quite demanding--"Mean as a buzzard" said one... Read morePublished 10 months ago by Joanna D.
A nice cook book, which includes some background info. on French culinary regions and the author's experience there. I was a bit put off by the intro. Read morePublished 12 months ago by Minniemouse
Magnificent work from this seller.Will always buy from the Cat Man.Published 18 months ago by George Schminky
Sooooooooooooo French I love the stories that go along with the food and flavors.............great cook book . I am French Basque and bought this book for my girls tooPublished on January 7, 2014 by trish morland
Wonderful recipes. Not the usual coq au vin and croissants of most books in this genre. Great family recipes off the beaten path.Published on October 22, 2013 by Amazon Customer
I was disappointed, hard to read because of font and not well written, recipes not defined, would not recommend, needed more story information to be informativePublished on January 22, 2013 by Mary Boulton-Haling