When French Women Cook: A Gastronomic Memoir with Over 250 Recipes

Front Cover
Ten Speed Press, 2010 - Biography & Autobiography - 371 pages
5 Reviews
Long lauded as one of the world'¬?s most revered culinary instructors, French-born Madeleine Kamman'¬?s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France'¬?s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 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 food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

From the Hardcover edition.

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Review: When French Women Cook: A Gastronomic Memoir

User Review  - Elizabeth - Goodreads

What a delightful memoir! A must-read. And while we haven't made any the the recipes in Kamman's book, we have definitely followed the flavours of her recommendations for procedures and techniques. Read full review

Review: When French Women Cook: A Gastronomic Memoir

User Review  - Rachel - Goodreads

Contains, among other things, a superb recipe for cream of dandelion soup. Handy if you're barge-ing through Burgundy, all the groceries have closed, and you need to feed a crew of 11 lunch. Read full review

About the author (2010)

French-born MADELEINE KAMMAN began introducing Americans to her native cuisine when she moved to the United States in 1960. Her restaurant, Chez la Mere Madeleine, was renowned as one of the country’s finest. In the mid-1980s, she hosted the PBS showMadeleine Cooks, and later founded the School for American Chefs. A James Beard Award–winning author, Madeleine continues to be an active mentor in the culinary arts.

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