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Making of a Cook, Madeleine Kamman, 1971

$48.00 $37.75


Making of a Cook, Madeleine Kamman, 1971:  Hard cover book with dust jacket published in 1971 by Atheneum.  Presumed first edition, first printing.  560 pages.  The dust jacket is battered.  The book is in mint condition.  Definitely gift quality.

Written by Madeleine Kamman, a chef born in Paris and educated at the Sorbonne, the Cordon Bleu Academy and the Ecole des Trois Gourmandes of Julia Child.  Kamman moved to the United States, because a U.S. citizen, and operated her own cooking school in Boston, Modern Gourmet, Inc.  The Making of a Cook is notable because it tells you WHY things happen as they do, explaining the actual physical happening inside a successful sauce, crepe, soufflé, quenelle or terrine.  In other words, Kamman is not just cook, she’s a physicist.

I have never in my life managed to make a decent hollandaise sauce.  But I’m going to try again, using Kamman’s method.  See her recipe in our Antique Recipes department.

Kamman has subsequently published an enlarged and expanded version of this cookbook, the New Making of a Cook.  See it here:

At we try to provide you with your mother’s cookbook! I know lots of current recipe bloggers write proudly that their recipes are “not from your mother’s cookbook.” We think the recipes in your mother’s cookbook provided food that was nutritious and warm and colorful and just plain yummy! We know that just looking at the cover of your mother’s Woman’s Home Companion Cook Book makes you feel good. Holding her Betty Crocker Cookbook, or her Better Homes and Gardens, or Good Housekeeping Cookbook in your hands is better than nostalgic. And cooking some of those dishes for your children will pass on a great tradition.


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