My Master Recipes
Patricia Wells
- 07 maart 2017
- 9780062684059
Samenvatting:
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.