When French Women Cook: A Gastronomic Memoir
When French Women Cook is about Mimi and Marie-Charlotte and Claire and Magaly and four other women who gave a young girl her first lessons in living to eat. The girl was, of course, Madeleine Kamman, and her beautifully written first book, with more than 250 recipes, has been in print since 1976. This classic cookbook now has a new cover, one that brings to life the stories of the women inside.
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Basic Ingredients and Cooking Techniques
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artichokes bacon bay leaf boil bouquet garni bowl bread brown veal stock cake Calvados carrot Chateauneuf du Pape cheese chicken chives chopped parsley clove garlic cloves cook cool Correct the seasoning cost cubes cup heavy cream diced dough dried easy total preparation egg yolks fennel fish fumet flour forcemeat fresh frying pan fumet garlic glaze heat heavy cream hours best season inch inexpensive leeks lemon juice lightly meat milk minutes best season mixture moderately expensive execution morels Muscadet mushrooms olive oil onions parsley pastry Peel pinch of salt potatoes quart Reblochon recipe reduce refrigerator remarks on ingredients Remove Riesling rind roasting Salt and pepper sauce saute sauteuse servings shallots simmer slices small dl soup sour cream spoon Sprinkle Strain suggested wine tablespoons tablespoons butter taste TB butter TB chopped tomatoes toss V2 cup V2 lb V4-inch vegetables walnut oil whisk