Bibliography

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

THIS BIBLIOGRAPHY IS LONG BECAUSE I HAVE CHOSEN THE TITLES IN SUCH A Way that they represent different points of view on an identical subject, or show different facets of one single subject, so the new cook and the student of culinary arts whose goal is to become a chef can gain a maximum of insight in each subject area. I have kept to the strictest objectivity in my choices. I could have included many more excellent books on each and every subject, but it is obvious that I ran out of space.

There are two reasons why this bibliography includes a number of foreign texts. First, because many cooks in America are multilingual, and because I am a translator myself, and deeply familiar with the difficulty of translating into another language the personality, knowledge, and intrinsic meanings in an author’s original text. Consulting a foreign text in its language of origin when one can always proves more gratifying than consulting its translation. Texts in a foreign language are followed by an annotation: (Fr.) for French, (Ger.) for German, and (It.) for Italian, for example.