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(More customer reviews)In these dark days of broccoli pesto, "roasted vegetables", and everything swimming in balsamic vinegar, In Madeleine's Kitchen offers readers a return to the soul of good cooking in the French tradition: techincally adept but not gimmicky, tasty but not obtrusive. The book is organized by course (soups, meats, vegetable dishes, etc.) and is all recipes and technical information. It's gloriously free of the huge glossy photos and decorative filler found in other books. It contains recipes for terrines, duck confit, petits fours and other typically French foods, but also has a distinct modern touch and is appealing to North American readers. There's no fat-hysteria either. As always, one of the pleasures in her book is her style and occasional reminiscences about growing up with this kind of food. Good for serious amateurs and professionals.
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Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. In Madeleine's Kitchen is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.
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