In Madeleine's Kitchen

by Madeleine Kamman, James Beard (Introduction)

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 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.

Genres: Cookbooks, Food, France

544 pages, Paperback

First published September 1, 1984

About the author

Madeleine Kamman was a French chef and restaurateur, cookery teacher and author of seven cookbooks, who spent most of her working life in America bringing the rigors of French technique to American ingredients and audiences.