When French Women Cook

by Madeleine Kamman

from the publisher

Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.
As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France's most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir--originally published over 30 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 meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.

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Original Publisher
Atheneum Books
Date of publication
1976
ISBN
158008365x

Recommended by

Laura Washburn Hutton

Food writer

The best title for a cookbook ever, plus such good reading. Life, memoir and recipes from France between 1934-1970. I am very fond of this book. Notable recipes: Pineau, Gratin de Poireaux, Cheese and Cumin Quiche.

Joanne Hendricks

Owner of Joanne Hendricks Cookbooks

The chapter headings are the contributors' first names. Engaging writing by a very good cook.

Emily Luchetti

Chief Pastry Officer Big Night Restaurant Group

Joanne Weir

Chef, cookbook author and television personality

Mary-Anne Boermans

Cookbook author

Edward Behr

Editor, The Art of Eating