MASTER RECIPES. A Complete Cooking Course.

Schmidt, Stephen

ISBN 10: 0449902595 / ISBN 13: 9780449902592

Published by Fawcett Columbine, 1987

About this Item

First edition stated 1987, first printing, numbers line starts with 1. Signed by Author on ffep, inscribed to named person with book related inscription. Published byFawcett Columbine. Hardcover with DJ. Condition fine, square and clean book, no edgewear, corners not bumped, private bookplate on front pastedown (same person the book is inscribed to), no underlinings, no highlights, no bent pages. Not a reminder. DJ fine, no tears, no chips, slightest wear at spine extremities, price not clipped. Thick small 4to, 941 pages. Heavy book will require additional postage for international orders. Uncommon signed.

Seller Inventory # 005342

Bibliographic Details

• Title: MASTER RECIPES. A Complete Cooking Course.
• Publisher: Fawcett Columbine
• Publication Date: 1987
• Language: English
• ISBN 10: 0449902595
• ISBN 13: 9780449902592
• Binding: Hardcover
• Edition: 1st Edition
• Printing: 1st Printing
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Inscribed by Author(s)

About this title

Synopsis

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 crème brûlée 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 à 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, crème brûlée 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.