WorldCat Identities
Thu Oct 16 18:00:50 2014 UTClccn-n800452080.00Madeleine Kamman cooks, volume 10.211.00Records of the Arthur and Elizabeth Schlesinger Library on the History of Women in America,55443407n 80045208427187Kamman, Madeleine M.lccn-n80045209Gérard, Jacquelinelccn-n80045217Vanet, Alainlccn-n81070004Thiriet-Vuibout, Françoisenc-baffico breger video incBaffico/Breger Video, Incpbllccn-n88010780Corriher, Shirley O.lccn-no2004099939Pinsky, Charlesnc-baffico breger videoBaffico/Breger Videonc-baffico breger video firmBaffico/Breger Video (Firm)lccn-n85369292World Center for Women's Archiveslccn-n86070602Park, Maud Wood1871-1955Kamman, MadeleineHistoryCookingCooking, FrenchManners and customsTravelFrance--SavoieFrance--Alps, FrenchDinners and diningFranceWomen cooksCooking (Chicken)Quick and easy cookingCooking (Pasta)Pasta productsNoodlesChild, JuliaKamman, MadeleineClaiborne, CraigDavid, Elizabeth,Jordan, W. K.--(Wilbur Kitchener),Cooking--Study and teachingPerkins, Frances,World Center for Women's ArchivesHaber, BarbaraArthur and Elizabeth Schlesinger Library on the History of Women in AmericaJacobi, Mary Putnam,Beard, James,Radcliffe College.--Women's ArchivesPépin, JacquesBertholle, LouisetteCheek, Jeannette BaileyPark, Maud Wood,National Federation of Business and Professional Women's ClubsStantial, Edna LampreyMcGavran, Mary Elizabeth HowardBeard, Mary Ritter,Dreier, Katherine Sophie,LibrariesWomen's Trade Union LeagueCooking schoolsWomen--EducationFraney, PierreSchlesinger, Arthur M.--(Arthur Meier),Fisher, Dorothy Canfield,Women's Educational and Industrial Union (Boston, Mass.)National Council of Women of the United StatesJones, JudithBerkshire Conference on the History of WomenJames, Janet Wilson,King, Patricia MillerWomen's studies19711973197619781980198119821983198419851986198919921996199720002002201025372640641.5944TX719ocn018140807ocn0178608915551ocn035911865book19970.21Kamman, MadeleineThe new making of a cook : the art, techniques, and science of good cooking"The New Making of a Cook is a handbook for good, hands-on cooking, offering a variety of styles. Madeleine explains each and every preparation and cooking technique worth knowing in today's kitchen, from julienning vegetables to roasting meats, from microwaving whole fish to baking bread, from deglazing a pan to boning a chicken, complete with step-by-step line drawings." "For Madeleine, hand techniques still reign supreme over the machine; nothing can beat a cook's touch for determining when a cake is ready or when a steak is done, or a sharp eye to perceive when a sauce has achieved the perfect consistency. Madeleine takes the time to provide all the descriptive cues necessary for the cook to use his or her own determination as to whether it's time to move on to the next step or whether the dish is done." "Understanding ingredients and how they react in combination or when subjected to heat is a big part of becoming an experienced cook. The New Making of a Cook tells the important whats and whys of cooking: What's the difference between mono- and polyunsaturated fats? What happens when fruits ripen? Why do egg whites stiffen when they are beaten? Knowing the answers to these and other questions will help the cook develop culinary judgment and the ability to troubleshoot a recipe."--BOOK JACKET+-+19070633153731ocn012984888book19860.18Kamman, MadeleineMadeleine cooks : a wonderful teacher reveals the secrets of cooking great food every day+-+78571533153525ocn002331650book19760.22Kamman, MadeleineWhen French women cook : a gastronomic memoir+-+19383553062962ocn010696789book19840.21Kamman, MadeleineIn Madeleine's kitchen+-+K0924557552452ocn019623587book19890.24Kamman, MadeleineMadeleine Kamman's Savoie : the land, people, and food of the French AlpsProfiles the people and the cuisine of the mountainous southeastern region of France, discussing history and geography, as well as providing a full collection of recipes2246ocn000195161book19710.28Kamman, MadeleineThe making of a cook1442ocn000799469book19730.23Kamman, MadeleineDinner against the clock1421ocn006277798book19800.20Gérard, JacquelineLarousse French home cooking921ocn006277795book19810.18Kamman, MadeleineLarousse light French cooking : a gastronomic light eating program to lose weight and stay slim without ever being hungry or losing your good disposition502ocn658122352book20020.18Kamman, MadeleineWhen French women cook : a gastronomic memoir with over 250 recipesHistory+-+K018355306162ocn011839892visu19830.20Madeleine Kamman cooksCooking lessons by the French master141ocn016993673visu19860.08Madeleine cooks chickenMadeleine Kamman includes the most requested chicken recipes from her acclaimed television series in this video cookbook: grilled chicken cutlets with cranberry compote, broiled chicken Tunisian style, etc91ocn018140807visu19840.08Madeleine Kamman cooksCooking lessons by the French Master illustrate innumerable techniques for first courses, entrees and desserts. Chapter 3. "Modern sauces unscrambled"--Chapter 4. "Pasta a go go"--Chapter 5. "Stirring desserts."91ocn017860891visu19840.08Madeleine Kamman cooksCooking lessons by the French Master illustrate innumerable techniques for first courses, entrees and desserts51ocn036269134visu19830.17Pasta à go goRenowned as the first lady of French cooking, Madeleine Kamman takes you through a step-by-step lesson in how to make your own delicious pasta dishes11ocn057624261visu20020.47French home cookingThis episode of Master class at Johnson & Wales focuses on French cooking. Chef John Dion prepares coquilles a la modern. Visiting chef Madeleine Kamman gives a lesson in French home cooking using the recipe chicken legs with baby artichokes, peas & lemon11ocn859383339visu2000Kamman, MadeleineGuest Chef : Madeleine Kamman11ocn755225747book19801.00Cooking demonstrationHistory11ocn078012154visu1984Madeleine Kamman cooks, volume 1Kamman demonstrates recipes for shrimp martinique and duck, in the first two chapters of her home video cooking course11ocn164444519visu20021.00Jewish cooking in America with Joan NathanJoan Nathan pays homage to some of the most influential cooks in her life. The show begins with a short tribute to the greatest cook Joan has ever known, Jean-Louis Palladin of Watergate fame who died at the end of 2001. Also in this episode, Joan travels to Vermont to visit Madeleine Kamman. Madeleine is a former restaurateur and author of the classic cookbook, The new making of a cook, who prepares an escabeche of thinly-sliced salmon medallions dressed with asparagus and smoked salmon. Next, Joan travels to Providence, RI to cook with her mother, Pearl Nathan. Pearl recreates a family favorite, tiny hot dogs baked with sweet and sour sauerkraut21ocn232006526mix1.00Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords of the Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords contain office files reflecting the evolution of the Library and many of its activities. Include correspondence and other material concerning the Women's Rights Collection; Library directors' and staff correspondence; financial records; Advisory Committee minutes; records of the Friends of the Library and special projects and grants; and publicity files11ocn086145644mix1.00Child, JuliaThe collection contains the "French Chef" and other television scripts; videotapes, audiotapes and photographs; recipes; letters from readers and viewers; manuscripts of her books and correspondence concerning them; material on lectures and demonstrations; articles; clippings; correspondence with professional colleagues including Simone Beck, James Beard, Louisette Bertholle, and M.F.K. Fisher. The correspondence of Paul Cushing Child with his twin brother chronicles his life in OSS and their lives together. His poems, photographs, and other papers are also included11ocn232008643mix1.00Beck, SimoneThese papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French01ocn122611767mixBeck, SimoneThese papers primarily document Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, and demonstrations. Also included are correspondence, most with colleagues regarding culinary topics; lesson plans, menus, and correspondence with students of the Ecole des Trois Gourmandes and "Simca's Cuisine" school; lesson plans and membership lists from the Cercle des Gourmettes; scrapbooks; photographs; and clippings about Beck and Julia Child, including reviews of their books. The collection contains material for all of Beck's writings, notably research for and drafts of Mastering the Art of French Cooking, and taped interviews with Beck for Food and Friends, mostly in French+-+1907063315+-+1907063315Thu Oct 16 15:26:29 EDT 2014batch16268