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

"In her new version, a whopper at more than a thousand pages, Kamman incorporates new cooking techniques and brings her recipes into line with modern thinking on diet and nutrition....Kamman has written her book for the budding professional or the serious amateur who wants to achieve pre-professional expertise....Kamman's tome stands as a monolith, issuing a challenge to every cook with ambition, determination and the biceps to lift it off the shelf."Kamman, Madeleine is the author of 'New Making of a Cook The Art, Techniques, and Science of Good Cooking' with ISBN 9780688152543 and ISBN 0688152546.