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1 Beaverton Cooking and Food- Gastronomic Literature

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Clementine in the Kitchen

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Clementine in the Kitchen Cover

ISBN13: 9780375756641
ISBN10: 0375756647
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

The Chamberlain family spent a dozen blissful years in pre World War II France, with their beloved cook, Clementine, learning the gustatory pleasures of snail hunting in their backyard and bottling their own wine. When war rumblings sent them scurrying Stateside, Clementine refused to be left behind and made a new home for herself in Marblehead, Massachusetts, where she introduced the initially suspicious Yankees to the pleasures of la cuisine de bonne femme. First published in 1943, Clementine in the Kitchen is a charming portrait of a family of gastronomic adventurers, and a mouth-watering collection of more than 170 traditional French recipes. This Modern Library Food series edition includes a new Introduction by Jeffrey Steingarten, food critic for Vogue and author of The Man Who Ate Everything, winner of the Julia Child Book Award.

Synopsis:

US

About the Author

Samuel Chamberlain was the author of nearly fifty illustrated books on European, American, and gastronomic subjects. After living for more than a dozen years in France, he and his family settled permanently in Marblehead, Massachusetts, in 1939. He and his wife, Narcissa, were frequent contributors to Gourmet magazine.

Table of Contents

Introduction to the Modern Library Food Series vii
List of Illustrations xii
Foreword (Phineas Beck, 1942) xv
Clementine in the Kitchen 3
Recipes 153
Extracts from Clementine's Notebooks (Phineas Beck, 1942) 155
Mrs. Beck's Extracts from Clementine's Library (Diane Beck, 1987) 157
Hors-d'Oeuvre for Aperitifs 161
Hors-d'Oeuvre 164
Cold First Courses 171
Soups 174
Eggs and Cheese 182
Shellfish and Snails 186
Fish 191
Poultry 200
Beef 209
Veal 215
Lamb 222
Pork, Ham and Sausage 227
Vegetables 235
Potatoes 245
Rice, Beans, Macaroni and Semolina 249
Desserts 253
Recipe Index 261

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Tee, September 22, 2011 (view all comments by Tee)
I must have had this cookbook, "Clementine in the Kitchen," since the 1960's. It never drew my attention until I had read "Sarah's Key."

One book is a very serious fictional book and one is a jovial non-fiction cookbook (only the writer's name is ficticious)both,you might say, of French history.

I was fascinated with the contrast of life in France during the late 1930's and early 1940's for the Beck's (aka Chamberlin's) and Sarah's family.

After reading the sad "Sarah's Key," the light and comic "Clementine in the Kitchen" was just the right book to lighten my mood.
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belev, August 14, 2009 (view all comments by belev)
The book is authored by Phineas Beck; Samuel Chamberlain drew the wonderful illustrations. I do not understand why the later editions (I have the 1943 edition) seem to come up with Chamberlain as the author. Anyway, it is a warm wonderful book, and if you also cook out of it, your friends will be lucky people.
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Product Details

ISBN:
9780375756641
Revised:
Chamberlain, Narcisse
Introduction:
Reichl, Ruth
Revised by:
Chamberlain, Narcisse
Revised:
Chamberlain, Narcisse
Introduction by:
Reichl, Ruth
Introduction:
Reichl, Ruth
Author:
Chamberlain, Samuel
Author:
Reichl, Ruth
Author:
Chamberlain, Narcisse
Publisher:
Modern Library
Location:
New York
Subject:
Cookery, french
Subject:
Essays
Subject:
Gastronomy
Subject:
Regional & Ethnic - French
Subject:
Biography & Autobiography
Subject:
Cooking - French
Subject:
French
Subject:
Cooking and Food-French
Copyright:
Edition Description:
Trade paper
Series:
Modern Library Food
Series Volume:
105-418
Publication Date:
20010231
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
24 BandW ILLUSTRATIONS
Pages:
288
Dimensions:
7.98x5.27x.64 in. .52 lbs.

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Related Subjects

Biography » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » French

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