My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen with Dozens of Variations by Patricia Wells

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Notes about Recipes in this book

  • Crunchy jasmine rice

    • okmosa on September 22, 2017

      This rice is very easy and very tasty! Mine turned out just the slightest bit slimy/starchy-I'm wondering if it's the flaxseeds that are causing that slimy texture and maybe I will rinse the rice before cooking next time? The addition of a bit of minced dried fruit could be great, too.

  • Red tomato gazpacho

    • PinchOfSalt on June 08, 2021

      Made as written, using canned tomatoes. Needed more salt, less garlic, probably a bit more vinegar. (I used sherry vinegar.) Worth tweaking - as written it is nothing special.

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  • ISBN 10 0062424823
  • ISBN 13 9780062424822
  • Linked ISBNs
  • Published Mar 07 2017
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks

Publishers Text

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.

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