In Madeleines Kitchen P: Introduction by James Beard - Softcover

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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.