My master recipes : 165 recipes to inspire confidence in the kitchen, with dozens of variations / Patricia Wells in collaboration with Emily Buchanan.

Cover image for My master recipes : 165 recipes to inspire confidence in the kitchen, with dozens of variations / Patricia Wells in collaboration with Emily Buchanan.

Title:

My master recipes : 165 recipes to inspire confidence in the kitchen, with dozens of variations / Patricia Wells in collaboration with Emily Buchanan.

165 recipes to inspire confidence in the kitchen, with dozens of variations

One-hundred and sixty-five recipes to inspire confidence in the kitchen, with dozens of variations

One-hundred sixty-five recipes to inspire confidence in the kitchen, with dozens of variations

Author:

Wells, Patricia,

Additional Author(s):

Buchanan, Emily,

ISBN:

9780062424822

Edition:

First edition.

Publication Info:

New York, NY :

Description:

xxix, 466 pages : color illustrations ; 24 cm

General Note:

Includes index.

Subject(s):

Cooking, French.

International cooking.

Cooking.

Holds: Copies (not including on-order items):

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... East Library	Book	641.5944 WELL	Nonfiction	Searching... Unknown	Searching... Unavailable
Searching... Penrose Library	Book	641.5944 WELL	Nonfiction	Searching... Unknown	Searching... Unavailable

Famed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France--the perfect successor to Julia Child's classic The Way to Cook.

At her cooking schools in Paris and Provence, Patricia Wells's students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.

Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques--blanching, searing, simmering, sweating, steaming, braising, deep-frying--with additional recipes that take your skills in directions both savory and sweet, simple and profound--giving you the knowledge and assurance to expand your cooking even further.

For each master recipe, Patricia provides creative sub recipes, such as:

Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms Grilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a Brick Brioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French Toast Madeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter. Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and Honey Panna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna Cotta Rustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey Galette

Patricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients--such as oils, fish and shellfish--a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

Reviews (2)

Publisher's Weekly Review

In this superb tutorial, Wells (The Provence Cookbook) shares master recipes from her classes to inspire confidence in home cooks. She includes simple techniques such as blanching, steaming, simmering, and poaching that serve as the foundation of her recipes. She advocates for cooking seasonally, substituting honey for sugar whenever possible, replacing butter with olive oil when appropriate, and using organic ingredients (for which she makes a strong case). She also includes a helpful list of essential equipment. Each technique is followed by several recipes utilizing that approach with an occasional side bar on related topics such as parchment paper lids, what to do with leftovers, and trussing poultry. Recipes sometimes include wine pairings, cooking tips, or suggestions for variations. Those who already possess confidence in the kitchen can dive right into the wealth of appealing recipes, likely learning a thing or two along the way. Wells's chapter on infusing is spectacular, including not only oils and butters but salts, cheeses, and sorbets. Asian chicken and cilantro meatballs, falafel, and mushroom brioche rolls are just a few of the immensely satisfying recipes she includes in this welcome addition to her cookbook repertoire. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Imagine you're in France with a marvelous teacher, learning to turn artichokes, simmer soups, and poach perfect eggs. Renowned author and cooking instructor Wells (Bistro Cooking) calmly guides readers through essential techniques (e.g., blanching, steaming, braising) and offers illustrative "master recipes" to learn and reinterpret. Simple, seasonal dishes such as steamed cod with rosemary and seaweed butter, seared beef rib-eye steak with mint chimichurri, and individual rose and raspberry pavlovas will send gourmands to the kitchen for leisurely cooking. Don't expect shortcuts; Wells's recipes are fiercely precise and personal. If you're missing a particular tool or appliance (e.g., tea strainer, food processor, baking stone), you'll need to devise an alternative. VERDICT Wells's latest is beautiful and instructive, and her recipes and notes are a pleasure to read. If you're lamenting the loss of Julia Child and Richard Olney, this is a must. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Reviews (2)

Publisher's Weekly Review

Library Journal Review