Buy Used

$14.87

FREE Shipping on orders over $25.

Used: Good | Details

Sold by zaza42

Fulfilled by Amazon

Turn on 1-Click ordering for this browser

See All Buying Options

Have one to sell? Sell on Amazon

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See all 2 images

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking Hardcover – November 5, 1997

by Madeleine Kamman (Author)

44 customer reviews

See all 4 formats and editions Hide other formats and editions

Price

New from

Used from

Hardcover

"Please retry"

—

$25.44

$3.36

Hardcover
from $3.36 60 Used from $3.36 20 New from $25.44 11 Collectible from $22.00

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching America's top chefs how to cook, Madeleine knows what works and why.

Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for today's cook, it will become a classic all over again.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Available from these sellers.

Customers Who Bought This Item Also Bought

Page 1 of 1 Start overPage 1 of 1

This shopping feature will continue to load items. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.

Madeleine Kamman

15

Paperback
$11.29
Madeleine Kamman

9

Hardcover
Madeleine Kamman

7

Hardcover
James Beard

38

Hardcover
Madeleine Kamman

4

Hardcover
Alice L. Waters

65

Hardcover
$25.63

Editorial Reviews

Amazon.com Review

Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.

A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.

The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.

From Library Journal

Although this massive book began as a revision of Kamman's classic The Making of a Cook (1971), it's really an entirely new work; the text has been rewritten and greatly expanded, and few of the recipes are the same. The organization is similar, based generally on techniques and "building blocks" rather than courses of a meal (not surprisingly, the chapter titled "The True Way to That Man's Heart" has been dropped). While classic French dishes are still important, there are many lighter recipes, and Kamman, aware of the realities of the modern work week, incorporates time-saving suggestions and variations into more complicated recipes. Kamman's masterwork contains an incredible amount of information not only on techniques and ingredients but also on food science, cultural and culinary history, and myriad other topics. Although the book's size may seem intimidating, home cooks will find many creative everyday recipes here, and more ambitious cooks will turn to it for both inspiration and reference. Highly recommended.
Copyright 1997 Reed Business Information, Inc.

See all Editorial Reviews

NO_CONTENT_IN_FEATURE

Product Details

Hardcover: 1228 pages
Publisher: William Morrow Cookbooks; 1st edition (November 5, 1997)
Language: English
ISBN-10: 0688152546
ISBN-13: 978-0688152543
Product Dimensions: 8 x 2.2 x 10 inches
Shipping Weight: 5.4 pounds
Average Customer Review: 4.6 out of 5 stars See all reviews (44 customer reviews)
Amazon Best Sellers Rank: #249,043 in Books (See Top 100 in Books)
- #365 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays
- #2311 in Books > Cookbooks, Food & Wine > Cooking Methods

Customer Reviews

4.6 out of 5 stars

5 star		80%
4 star		9%
3 star		7%
2 star		4%
1 star		0%

See all verified purchase reviews

Share your thoughts with other customers

Write a customer review

Top Customer Reviews

The Greatest Cookbook Ever Written

By jerry i h on March 20, 2006

Format: Hardcover

There are only half a dozen or so cookbooks that I trust implicitly and recommend without hesitation; this book is one of them, and is clearly king of the hill. That makes this cookbook the best ever written. Not until I re-read this second edition did I realize what a terrible cook I am. Now, when I wish to know how something should be done, this is the book I reach for. This is not a comprehensive collection of all common recipes you will ever need, so I do not always find the recipe I need here. Note that many 'standard' recipes are absent; recipes are chosen for training value. Upon reading this book, it is rather hard not to be inspired to go out and become a better cook, no matter what your skill level.

The original version of this book was a terse, didactic affair. Her information was so impeccable, that it began to be used in cooking schools as a text. With this in mind, the author re-wrote the book, adding a mountain of educational information, making a real textbook suitable for use in professional cooking schools. It is the best of its type. This new version, at 1200 pages, is double the length of the original. You will find many clever things not found anywhere else, viz a still-frozen sorbet, and a trick to measure the Baume of a syrup without a saccharometer. Almost all recipes have a sidebar that recommends specific wines to serve with each recipe. It has the courage to regularly recommend beer instead of wine due to the strong flavors of the respective recipe.

The chapter on eggs was excellent. The first 20 pages have more stuff on properly cooking eggs than all of my other cookbooks put together, and this includes a couple of professional ones.Read more ›

2 Comments 103 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

Superb Text and First book on cooking. Buy It!

By B. Marold HALL OF FAMETOP 500 REVIEWER on September 6, 2005

Format: Hardcover

`The New Making of a Cook' by Madeleine Kamman is hands down the very best first cookbook for everyone from rank beginners to experienced amateurs who learned cooking at their mother's knee. If you do not own a copy of this book and are serious about cooking, stop reading this review now, go to the top of the page, and click on the button to add this to your shopping cart.

No cookbook can do everything, but at over 1200 pages, this volume comes about as close as you can expect a good cookbook to cover every major important subject, including a healthy dose of material on nutrition, sanitation, ingredients, cooking with wine, cooking equipment, references, and the `why' of cooking. And, Ms. Kamman gives us expert opinions on each and every subject. On every topic with which I typically evaluate a cookbook, this one gets between an A- and an A+, and it covers each and every one of those points.

The weakest part of this book may be its title. Were you to browse cookbook titles without noticing the heft of this volume, you may mistake it for a memoir, such as Ms. Kamman's excellent `When French Women Cook' which is a memoir with great recipes from all around France. In fact, it is a superb course in cooking, and it is, in fact, used as the textbook for many cooking schools. The books to which this volume should be compared are the Culinary Institute of America's `The New Professional Chef', Wayne Gisslen's `The Chef's Art' and Anne Willan's `The Good Cook'. The first two of these are very reliable, but just a bit too much oriented to the professional. The last is excellent on technique, but leaves out just about every other subject covered by Kamman.Read more ›

Comment 71 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

are you a little weird?

By A Customer on March 31, 2000

Format: Hardcover

Your spouse is gone for the weekend with your children. How do you spend your time? If it is drinking a little too much wine and looking through cookbooks, this is the book for you. Kamman is a little self important, but she really loves to cook. Her love of food is infectuous and inspiring. I was bored with following cookbooks that telll you how to do things (any idiot can follow instructions). Kamman tells you WHY you need do things. I was looking for a book that would take me to the "next step" of cooking, and this is it. This book goes into a little too much detail, even for me. But I love it. I would rather have the information and not need it, than need the information and not have it. Please take notice that I am a little weird.

2 Comments 120 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

It's da bomb!

By A Customer on September 29, 1999

Format: Hardcover

If you only want to buy one cookbook, you must buy this one. It's got absolutely everything you could ever want to know about cooking. The really great thing is that it goes from very simple to amazingly complex, so you don't necessarily have to jump straight into making a veloute sauce from scratch right away. You can sort of adjust for complexity. Also, I really like the wine recommendations that come alongside most of the recipes. They're dead on.
It's a great book for the money. Just try comparing it to any of the other really exhaustive cookbooks out there.

Comment 27 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

One of the Finest!

By Scott Garvick on February 5, 2000

Format: Hardcover

Perhaps the best cooking guide I have read! The wealth of information on technique and cooking science is presented in such a manner that the book is easily readable cover-to-cover. Madeleine Kamman certainly has given as much importance to writing this volume as she gives to her cooking and in doing so, has produced an extraordinary teaching source. She introduces concepts of sauces by presenting a very insightful history of saucemaking citing such masters as Escoffier and Careme. The bibliography itself is worth a great deal as it presents numerous sources which can be used for further study. This is definitely a required book for anyone who is serious about cooking!

Comment 20 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

See all verified purchase reviews (newest first)

Write a customer review

Most Recent Customer Reviews

Right along side Mastering the art of French cooking iconic...

The chefs, chef!

Published 11 months ago by Dean B. Cade

A generous, authoratative sharing of cooking technique

O.K. I love to cook. The longer I've cooked the more interested I've become honing my technique. Success in cooking doesn't just rely on a good or excellent recipe. Read more

Published 11 months ago by Pearltrader

Four Stars

Great book. Cooks encyclopedia.

Published 13 months ago by Leesa Trapp

Five Stars

A classic book from one of the world's most accomplished chefs.

Published 14 months ago by Sherri H

A 1200 page textbook that didn't hold my interest

I'm giving this three stars because of the length of time and knowledge that the author endured to put this book together. I personally wouldn't have had the patience to do this. Read more

Published 14 months ago by Dani M

Four Stars

Keeps me interested.

Published 17 months ago by CookinMaine

The ultimate in cooking bibles.

OK, I'll admit it, I'm a Madeleine groupie. This book is an extension of "The Making of a Cook. Read more

Published 19 months ago by Carol-Ann Dearnaley

This is a wonderful book for the home cook as well as the ...

This is a wonderful book for the home cook as well as the professional chef. Many hints and recipes as well as what wine to serve with a particular meal.

Published on December 15, 2014 by Ms. Virginia A. Klemm

The amount of useful and interesting information in this book will...

This is a definitive teaching cookbook of encyclopedic breadth. Madeleine Kamman's emphasis is on sophisticated but not necessarily complicated French style cooking. Read more

Published on October 1, 2014 by Serge Ratkovsky

A new look at The New Making of a Cook by Madeleine Kamman

As a former student at Modern Gourmet, my love of this book and Modern Gourmet is boundless.
Her "Spring Soup" on page 224 is beautiful and delicious. Read more

Published on February 15, 2014 by Sally A. Larhette