The New Making of a Cook: The Art, Techniques, and Science of Good Cooking

by ,

Write The First Customer Review
The New Making of a Cook: The Art, Techniques, and Science of Good Cooking - Kamman, Madeleine, and Hoenig, Pamela (Editor)

The classic cookbook from America's foremost cooking teacher, fully rewritten for today's cook. Madeleine Kamman has been a PBS cooking show host and is co-founder and director of The School for American Chefs. Her revised classic with over 400 recipes is an indispensable reference. 150 instructional line drawings.

The New Making of a Cook: The Art, Techniques, and Science of Good Cooking 1997, William Morrow & Company, New York, NY

ISBN-13: 9780688152543

Hardcover

Select