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

The New Making of a Cook is a comprehensive culinary textbook that covers cooking techniques, food science, and recipe development across 1200+ pages. This 1997 publication serves as both a reference guide and teaching manual for professional and home cooks. The book contains over 700 recipes which are used to demonstrate fundamental cooking methods and scientific principles. Each chapter includes detailed explanations of chemical reactions, ingredient behaviors, and the reasoning behind specific techniques. Kitchen equipment, temperature control, food safety, and nutrition receive extensive coverage through technical drawings, charts, and step-by-step photography. The text balances classical French methods with modern cooking innovations and international influences. This work reflects Kamman's philosophy that understanding the "why" behind cooking techniques leads to greater creativity and confidence in the kitchen. The scientific approach combined with traditional wisdom creates a foundation for both preserving culinary heritage and enabling innovation.

Readers value this book as a detailed cooking reference, with particular appreciation for the scientific explanations behind techniques. Many note it serves better as a reference text than a cookbook to cook through. Likes: - In-depth explanations of food chemistry and cooking processes - Professional-level technical instruction - Precise measurements and temperatures - Historical context for recipes and techniques Dislikes: - Dense, academic writing style makes it hard to follow - Complex recipes require professional equipment - Book's physical size makes it unwieldy in kitchen - Some find the author's tone condescending Several readers compare it to McGee's "On Food and Cooking" but with more practical applications. Ratings: Goodreads: 4.37/5 (89 ratings) Amazon: 4.5/5 (54 reviews) Notable review: "Like having a culinary school education in book form, but you need dedication to work through it" - Amazon reviewer

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🔖 At 1,228 pages, this comprehensive culinary tome took Madeleine Kamman 10 years to write and contains over 2,300 recipes, making it one of the most extensive cooking resources ever published. 🔖 Kamman was one of the first chefs to incorporate scientific explanations of cooking processes into her recipes, helping home cooks understand the "why" behind techniques rather than just the "how." 🔖 The author operated her own cooking school, Modern Gourmet, in Massachusetts and was one of the first women to host her own cooking show on PBS in the 1980s. 🔖 This book represents a significant update to Kamman's 1971 work "The Making of a Cook," with entire new sections devoted to ethnic cuisines and modern cooking technologies. 🔖 Unlike many cookbook authors of her era, Kamman was known for her fierce criticism of what she saw as the "masculinization" of professional cooking and worked tirelessly to promote women in the culinary arts.