When French Women Cook: A Gastronomic Memoir with Over 250 Recipes
For nearly half a century, Madeleine Kamman has been one of the world's most revered culinary instructors. Known for her unfaltering precision, legendary wisdom, and commanding style, she has been instrumental in the country's culinary revolution and profoundly influential in the careers of many of our most respected chefs. Yet Madeleine's culinary awakening occurred in the modest kitchens of eight unassuming and quintessentially French women, who nourished her appetite for the regional...
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Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir—originally published over 30 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.
ForewordviiiIntroductionxiiBasic Ingredients and Cooking Techniques3Marie-Charlotte20Victoire57Henriette95Mimi135Claire172Eugenie215Loetitia267Magaly309Index359
