WorldCat Identities

Kamman, Madeleine

Overview
Works: 24 works in 41 publications in 1 language and 2,571 library holdings
Genres: History 
Roles: Commentator
Classifications: TX719, 641.5944
Publication Timeline
Key
Publications about  Madeleine Kamman Publications about Madeleine Kamman
Publications by  Madeleine Kamman Publications by Madeleine Kamman
Most widely held works about Madeleine Kamman
 
Most widely held works by Madeleine Kamman
The new making of a cook : the art, techniques, and science of good cooking by Madeleine Kamman ( Book )
1 edition published in 1997 in English and held by 559 WorldCat member libraries worldwide
"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
Madeleine cooks : a wonderful teacher reveals the secrets of cooking great food every day by Madeleine Kamman ( Book )
1 edition published in 1986 in English and held by 380 WorldCat member libraries worldwide
When French women cook : a gastronomic memoir by Madeleine Kamman ( Book )
5 editions published between 1976 and 2002 in English and held by 354 WorldCat member libraries worldwide
In Madeleine's kitchen by Madeleine Kamman ( Book )
2 editions published between 1984 and 1992 in English and held by 300 WorldCat member libraries worldwide
Madeleine Kamman's Savoie : the land, people, and food of the French Alps by Madeleine Kamman ( Book )
2 editions published in 1989 in English and held by 250 WorldCat member libraries worldwide
Profiles the people and the cuisine of the mountainous southeastern region of France, discussing history and geography, as well as providing a full collection of recipes
The making of a cook by Madeleine Kamman ( Book )
7 editions published between 1971 and 1982 in English and held by 226 WorldCat member libraries worldwide
Larousse French home cooking by Jacqueline Gérard ( Book )
1 edition published in 1980 in English and held by 144 WorldCat member libraries worldwide
Dinner against the clock by Madeleine Kamman ( Book )
2 editions published between 1973 and 1985 in English and held by 144 WorldCat member libraries worldwide
Larousse light French cooking : a gastronomic light eating program to lose weight and stay slim without ever being hungry or losing your good disposition by Madeleine Kamman ( Book )
1 edition published in 1981 in English and held by 94 WorldCat member libraries worldwide
When French women cook : a gastronomic memoir with over 250 recipes by Madeleine Kamman ( Book )
2 editions published between 2002 and 2010 in English and held by 49 WorldCat member libraries worldwide
Madeleine Kamman cooks ( Visual )
2 editions published between 1983 and 1984 in English and held by 16 WorldCat member libraries worldwide
Cooking lessons by the French master
Madeleine cooks chicken ( Visual )
1 edition published in 1986 in English and held by 16 WorldCat member libraries worldwide
Madeleine 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, etc
Madeleine Kamman cooks ( Visual )
2 editions published in 1984 in English and held by 13 WorldCat member libraries worldwide
Cooking 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."
Madeleine Kamman cooks ( Visual )
2 editions published in 1984 in English and held by 12 WorldCat member libraries worldwide
Cooking lessons by the French Master illustrate innumerable techniques for first courses, entrees and desserts
Pasta à go go ( Visual )
1 edition published in 1983 in English and held by 5 WorldCat member libraries worldwide
Renowned 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 dishes
Guest Chef : Madeleine Kamman by Madeleine Kamman ( Visual )
1 edition published in 2000 in English and held by 1 WorldCat member library worldwide
Modern sauces unscrambled ( Visual )
1 edition published in 1983 in English and held by 1 WorldCat member library worldwide
Madeleine Kamman demonstrates techniques for making several veal and lamb dishes, and then secrets of modern sauce making
French home cooking ( Visual )
1 edition published in 2002 in English and held by 1 WorldCat member library worldwide
This 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 & lemon
Cooking demonstration ( Book )
1 edition published in 1980 in English and held by 1 WorldCat member library worldwide
Jewish cooking in America with Joan Nathan ( Visual )
1 edition published in 2002 in English and held by 1 WorldCat member library worldwide
Joan 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 sauerkraut
 
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Audience Level
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Audience level: 0.22 (from 0.00 for Guest Chef ... to 1.00 for Records of ...)
Alternative Names
Kamman, Madeleine M.
Languages
English (41)
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