The Making of a Cook
New York: Atheneum, 1971. First Edition. Hardcover. 559 pages. 24 x 16 cm. The most vital distinction that separates The Making of a Cook from other French-American cookbooks is that it always tells you WHY things happen as they do. Based on classical French techniques, the 500 recipes included reflect Kamman's extraordinary gifts as a teacher. Interior crisp and clean. Boards very lightly soiled. Covers clean with one 3 cm. scratch. Covered in protective mylar. Yellow illustrated cloth covered boards. Very good, in very good dust wrapper. Item #5186
Price: $35.00
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FOOD & DRINK WRITING,
FOOD AND DRINK
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