Madeleine Cooks

Although this book is derived from Kamman's PBS TV series Madeleine Cooks, readers needn't be familiar with the show nor have seen the recipes demonstrated to find the collection useful. An accomplished chef and author of several cookbooks (In Madeleine's Kitchen, etc.), Kamman presents here recipes for some 200 dishes prepared in her native French cooking style, but emphasizing the use of ingredients readily available in America. Included are such dishes as pecan-coated chicken cutlets with ham; steak marinated to give it the flavor of wild game; mixed grain and vegetable salads; sauteed soft-shell crabs with hazelnut butter; leek, goat cheese and walnut pizza; lemon blueberry pie. The recipes include abundant notesfor example, on boning chicken and selecting cuts of meat. A marvelous cookbook of detailed recipes, gracefully written. Illustrations not seen by PW. 35,000 first printing; $50,000 ad/promo; author tour; foreign rights: Morrow. January 24