When French Women Cook

A Gastronomic Memoir

When French Women Cook

Long lauded as one of the world'¬?s most revered culinary instructors, French-born Madeleine Kamman'¬?s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France'¬?s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 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 food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking. From the Hardcover edition.

Cooking Up a Provence Vacation

Cooking Up a Provence Vacation

All About the Personal Computer is about understanding the internal computer system. Many people have questions about computer terminology, its birth, components, and what are their functions inside a computer. This book illustrates the basic components and how they interact with each other to form a fairly complex device that is known as a "computer." It gives a brief history of the change in electronics technology from the early 80's to today's computers. In the past two decades, computers have evolved into every home and office. They are getting smaller in size and bigger in performance, but overall the basic function is still the same: Processors, Memories, and Interfaces (Input/Output).

How I Learned To Cook

Culinary Educations from the World's Greatest Chefs

How I Learned To Cook

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.

How Italian Food Conquered the World

How Italian Food Conquered the World

Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori

An Invitation to Qualitative Fieldwork

A Multilogical Approach

An Invitation to Qualitative Fieldwork

In an attempt to cope with the profusion of tools and techniques for qualitative methods, texts for students have tended to respond in the following two ways: "how to" or "why to." In contrast, this book takes on both tasks to give students a more complete picture of the field. An Invitation to Qualitative Fieldwork is a helpful guide, a compendium of tips, and a workbook for skills. Whether for a class, as a reference book, or something to return to before, during, and after data-collection, An Invitation to Qualitative Fieldwork is a new kind of qualitative handbook.

No Cheating, No Dying

I Had a Good Marriage. Then I Tried To Make It Better.

No Cheating, No Dying

The co-author of Dara Torres's memoir, Age Is Just a Number presents an analysis of marriage and its universal issues that draws on her own family misadventures as well as the advice of counselors in a range of disciplines. 40,000 first printing.

In Madeleine's Kitchen

In Madeleine's Kitchen

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.

The Bonne Femme Cookbook

Simple, Splendid Food That French Women Cook Every Day

The Bonne Femme Cookbook

Simple, Splendid Food that French Women Cook Every Day; 250 recipes that focus on simple, fresh ingredients prepared well

French Household Cookery

French Household Cookery

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

The New Making of a Cook

The Art, Techniques, And Science Of Good Cooking

The New Making of a Cook

Filled with low-fat cooking tips and hints, along with hundreds of recipes th extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.