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Non-Fiction Book ReviewsPage Three of ThreeThe New Making of a Cook by Madeleine KammanWilliam Morrow & Company, Nov., 1997.Hardcover, 1228 pages. ISBN: 0688152546. Ordering information: Amazon.com. | Amazon.co.uk 
Twenty-five years ago, world-famous chef and author Madeleine
Kamman wrote her groundbreaking cookbook, The Making of
A Cook, in which she advocated the revolutionary concept
(at the time) of marrying the freshest American produce and
ingredients with classic French cooking techniques. Madeleine
Kamman has completely revised her classic work in this new
edition to reflect the changes in the food world in the
last twenty-five years such as the prevalence of heart-healthy
eating and the introduction of more ethnic flavors. With updated
recipes and discussions of modern day health concerns, The Making
of A Cook is a massive and excellent resource which
contains over 650 recipes and 200 instructional line drawings
to illustrate the techniques taught. A new chapter on wine
covers the production of wine, the types of wine and how to
cook with and serve wine with food.
For all the scientific descriptions of ingredients and detailed technical illustrations, Kamman never loses sight of her goal: to teach the reader the technical skills necessary to cook delicious food. The recipes are carefully chosen to provide a wide range of styles of cooking. Novices through professional chefs will find The Making of A New Cook to be an indispensable tool which will be consulted time and time again. Eat This Too! by Dom DeLuisePocket Books, Dec., 1997.Hardcover, 250 pages. ISBN: 067100431X Ordering information: Amazon.com. | Amazon.co.uk 
Popular comedian, author and chef Dom DeLuise is back with
a follow up cookbook to his smash hit Eat This, It
Will Make You Feel Better. Eat This Too is a collection
of low-fat recipes modified from De Luise's childhood
favorites and favorites from his many celebrity friends.
Filled with photos of De Luise, his family and famous friends,
Eat This Too reads as a fun-filled memoir worth reading, even
if it wasn't filled with delicious, low-fat recipes. Many of
the recipes are Italian in origin (in fact the book is dedicated
to De Luise's immigrant mother, Vincenza) but the book covers
everything from traditional Jewish favorites such as Matzo Brei
to Sugar Free Apple pie. Written in an entertaining and breezy
style with easy to follow instructions and lots of photographs,
Eat This Too is a welcome addition to your recipe book collection.
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