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• Chamberlain, Samuel

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.

1. Anonymous User on 12/24/2009, said:

My favorite cookbook! I never tire of reading and rereading Clementine, a literary treasure filled with perfect recipes. I use Clementine's ingredients and follow her directions exactly because not one could be improved upon by even the most creative (or lazy)cook. Rumor has it that Clementine, the robust Burgundian peasant cook, never actually existed. I could care less. Whether real or a figment of Chamberlain's (or Beck's) immagination, she was an entrancing character who sure knew how to cook.

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