Master Recipes is an exciting new approach to the fundamentals of good cooking. Stephen Schmidt offers more than just a collection of wonderful recipes. He lays bare the secrets of how cooking really works. First, he gives you detailed instructions for making basic versions of favourite dishes. Then, in the 'variation recipes' that follow, he shows you how to create endless versions of these kitchen classics simply by making a few changes. In addition to its thousands of master and variation recipes, the book is full of shopping advice, timing instructions, scores of 'rescue' tips for common problems, menu suggestions and guidance for entertaining with ease. Includes over 100 charts, tables and illustrations.

Review

In 1987, Stephen Schmidt wrote the first edition of Master Recipes, a compendium of more than 1,000 recipes for favorite American dishes. It also included cr�me br�l�e and some other tempting, less American detours. Contributing to the new Joy of Cooking has raised Schmidt's profile, and Master Recipes remains one of the best, most comprehensive teaching cookbooks ever written. Drawing on his expertise as an instructor, in this second edition of Master Recipes, Schmidt focuses on providing fundamental culinary knowledge. Each Master Recipe is used to teach the basics that apply to many other, similar recipes. Thus, once you can make Old-Fashioned Chicken Stew with Vegetables and Cream Gravy, you are equipped to also toss off a curried stew, pot pie, stew with dumplings, Chicken � la King or Tetrazzini, and New England Boiled Dinner made with cooked beef.

Schmidt writes clearly, using a very specific format. Every Master Recipe is followed by variations that refer liberally to it. This involves some flipping back and forth while in the kitchen, but strongly makes the point of similarity among families of dishes. Sketches illustrate the key techniques and processes.

In this updated version of Master Recipes, Schmidt lowers recommended cooking temperatures for veal and pork, accommodating current preferences while remaining within safety limits. The muffin recipes are lightened, cr�me br�l�e is made richer, and gingerbread made more tender than in the original edition. He also uses a food processor for making the chocolate glaze to use on cakes and as a wickedly intense sauce.

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