Master Recipes: A New Approach to the Fundamentals of Good Cooking [Hardcover]

Stephen Schmidt (Author)

Book Description

Publication Date: April 1998

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.

Editorial Reviews

Amazon.com 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.

About the Author

Stephen Schmidt

Product Details

• Hardcover: 960 pages
• Publisher: Clear Light Books; 2 edition (April 1998)
• Language: English
• ISBN-10: 1574160133
• ISBN-13: 978-1574160130
• Product Dimensions: 9.3 x 6.8 x 2.3 inches
• Shipping Weight: 3.7 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #801,297 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars A Longtime Kitchen Companion, December 27, 1999

By 

Barbara Herrott (USA) - See all my reviews

This review is from: Master Recipes: A New Approach to the Fundamentals of Good Cooking (Hardcover)

As a long time cook, I discovered this book about five years ago. Now I use the master recipes for almost everything I make. The recipes are well explained, the procedures tried and true and they all work wonderfully. Having experimented with many souffle recipes over the years, I tried the master recipe contained here. It produces a consistently perfect souffle - the only one I use.

I have learned many techniques from this book and with a bookshelf full of recipe books - this is the first one I reach for reference.

9 of 9 people found the following review helpful:

5.0 out of 5 stars a well-kept secret in the world of cooking, October 24, 1999

By A Customer

This review is from: Master Recipes: A New Approach to the Fundamentals of Good Cooking (Hardcover)

I have not found this book's contemporary equal in clarity, authenticity, practicality and simplicity. The author's research and testing of his recipes is meticulous, and the master recipe format (which has been widely copied since the first publication of this book) is an excellent teaching tool -- one can acquire delicious skills just cooking one's way through Master Recipes. Here is the best angel food cake recipe I've found outside of my grandmother's kitchen. Mr. Schmidt taught me how to make creme caramel, and if I need to review how to make a perfectly hard-boiled egg, I can find that here, too.

8 of 8 people found the following review helpful:

5.0 out of 5 stars I love the suggestions like "can freeze here or continue", December 12, 1998

By A Customer

This review is from: Master Recipes: A New Approach to the Fundamentals of Good Cooking (Hardcover)

This is my favorite cook book. Aside from the "master recipe" concept, it is very helpful that he always tells you where you can break off work so you don't have to do everything the same day.