📖 Overview
Madeleine Kamman (1931-2018) was a French-born chef, cooking instructor, restaurateur, and cookbook author who significantly influenced French cooking in America. She authored eight cookbooks and operated restaurants in both France and the United States.
Throughout her career, Kamman was known for her rigorous approach to traditional French technique and her commitment to teaching professional cooking methods to home cooks. Her most notable work, "The Making of a Cook" (1971), is considered a comprehensive guide to French cooking technique and remains influential in culinary education.
As founder of Modern Gourmet cooking school in Boston and later The School for American Chefs at Beringer Vineyards, Kamman trained numerous professional chefs while maintaining exacting standards of French culinary tradition. Her television series "Madeleine Cooks" aired on PBS during the 1980s, further extending her influence on American cooking.
In addition to her teaching and writing, Kamman was recognized for her scholarly approach to food history and chemistry, particularly in her work "The New Making of a Cook" (1997). She received numerous accolades including induction into the James Beard Foundation's Who's Who of Food and Beverage in America.
👀 Reviews
Readers describe Kamman's cookbooks as demanding, precise, and academically rigorous. Her cookbooks read more like textbooks than casual recipe collections.
Readers appreciate:
- Deep explanations of cooking chemistry and technique
- Historical context behind recipes
- Precise, tested instructions
- Professional-level depth while remaining accessible
- Personal stories and cultural insights
Common criticisms:
- Dense, complex writing style
- Multiple steps and sub-recipes
- Recipes require significant time commitment
- Some ingredients hard to source
- Authoritative tone strikes some as condescending
On Goodreads, "The New Making of a Cook" averages 4.5/5 stars from 89 ratings. Amazon reviews average 4.3/5 stars across her titles.
One reader noted: "Her recipes work perfectly but demand your full attention." Another wrote: "Like taking a master class in French cooking - not for casual cooks."
Reviews indicate her books appeal more to serious home cooks and professionals than beginners.
📚 Books by Madeleine Kamman
When French Women Cook (1976)
A memoir and cookbook combining personal narratives about eight French women mentors with regional recipes from different areas of France.
In Madeleine's Kitchen (1984) A collection of recipes and cooking techniques based on Kamman's experiences teaching at her cooking school in Massachusetts.
Making of a Cook (1971) A comprehensive cooking manual covering fundamental techniques, ingredients, and recipes of French and American cuisine.
The New Making of a Cook: The Art, Techniques, and Science of Good Cooking (1997) An expanded and updated version of the original Making of a Cook, incorporating scientific explanations of cooking processes.
Savoie: The Land, People, and Food of the French Alps (1989) A detailed exploration of the cuisine, culture, and traditions of the Savoie region in France, including local recipes and historical context.
The Making of a Cook II (1981) A revised edition of the original Making of a Cook with additional recipes and updated techniques.
In Madeleine's Kitchen (1984) A collection of recipes and cooking techniques based on Kamman's experiences teaching at her cooking school in Massachusetts.
Making of a Cook (1971) A comprehensive cooking manual covering fundamental techniques, ingredients, and recipes of French and American cuisine.
The New Making of a Cook: The Art, Techniques, and Science of Good Cooking (1997) An expanded and updated version of the original Making of a Cook, incorporating scientific explanations of cooking processes.
Savoie: The Land, People, and Food of the French Alps (1989) A detailed exploration of the cuisine, culture, and traditions of the Savoie region in France, including local recipes and historical context.
The Making of a Cook II (1981) A revised edition of the original Making of a Cook with additional recipes and updated techniques.
👥 Similar authors
Julia Child wrote detailed guides on French cooking techniques and ingredients for American home cooks. Her methodical approach and emphasis on understanding fundamentals mirrors Kamman's educational style.
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Paula Wolfert researches and documents traditional Mediterranean cooking methods through firsthand observation and testing. Her books contain detailed technical information about ingredients, techniques and cultural context.
Elizabeth David wrote about French and Mediterranean cooking based on her experiences living in those regions. Her work combines historical research with practical cooking knowledge and authentic regional recipes.
Richard Olney documented traditional French regional cooking and wine pairing through personal experience living in Provence. His technical writing focuses on authentic methods and the cultural context of French cuisine.
Anne Willan founded La Varenne cooking school in France and writes comprehensive texts on classical French techniques. Her work emphasizes proper training and understanding of foundational cooking principles.
Paula Wolfert researches and documents traditional Mediterranean cooking methods through firsthand observation and testing. Her books contain detailed technical information about ingredients, techniques and cultural context.
Elizabeth David wrote about French and Mediterranean cooking based on her experiences living in those regions. Her work combines historical research with practical cooking knowledge and authentic regional recipes.