Making of a Cook

The next chapter of recipes in our book, "The New Making of a Cook," is called "Happy Marriages: Vegetable Broths, Meat Stocks and Consommés, and All Types of Mixed Vegetable and Meat Soups."  That is a long title! The chapter has lots of great explanations about the differences between broths, stocks, and consommés. I was interested in learning about our first recipe, however, and there was a long introduction to that. "Les Halles" refers to "the central market of Paris, now transferred to the modern functional market of Rungis."  Apparently, the soup is served in bistros all throughout Paris and especially enjoyed after a night on the town. Les Halles French Onion Soup  printable recipe FFR to FCR - 6 servings 3 tablespoons unsalted butter or 2 tablespoons olive oil 6 very large yellow onions, thinly sliced 1 cup dry white wine (optional) 6 cups cold water Small bouquet garni of parsley stems, 1 bay leaf, and 1 spr...

Hello, my name is Amy and my mission is to help my children learn how to cook.  I have a daughter and a son, who are 9 and 5 years old, respectively.  I am starting with my daughter because she is older, but I hope to also include my son in this experiment.  My daughter's name is Willow and my son's name is Westley.  We live on the Central Coast of California, where it never snows in winter and (at least for now) it hardly rains at all. My mom gave me the book, "The New Making of a Cook," by Madeleine Kamman, many years ago.  She got it from Costco and had originally bought it for herself, but she decided to give it to me because she had Kamman's original "Making of a Cook" and thought I might like this new version.  I started reading it to understand what it was all about and it seems to me that it can be used as a textbook to teach someone how to cook.  I thought it would be fun to go through the book with my children to help them learn about how t...