![]() ![]() Kamman and this book shortly after my own book was published. What is most magical, for me personally, in this dedication (and the entirety of the book) is that I came upon Ms. In light of that, I’d like to highlight the tongue in cheek nod to Chef Bocuse’s mothers - which I first read as if she maybe had a friendship with them but quickly came to understand, she was basically throwing shade at Bocuse being called the Father of French Cuisine. ![]() There are few spaces in my life where I make more sense or understand what I am capable of than here. There are few spaces on this planet where my brain and my body and my whole spirit work in complete unison. Today, I am blissfully in the work - knee deep in prep sheets and pack sheets and price sheets and workshop plans and mise en place and feeling every bit like a proper pig in shit. There is a lot I’d like to say, but not today. It is never lost on me that women my age are still trying to eke out the same conversation on the invisible influence and labor of women. The original printing of this book was in 1976, the year before I was born. This book, in its own way a feminist manifesto, is dedicated to the millions of women who have spent millennia in kitchens creating unrecognized masterpieces, with a very special thought to Paul Bocuse’s grandmother and mother, and to my Aunt Claire Robert, to whom I owe most of what I know, practice and teach. ![]() The book When French Women Cook, by Madeleine Kamman, opens with this very important dedication: ![]()
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