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|Rating:||(4.7 out of 5 stars)|
|Reviews:||13 Amazon Reviews|
|Product Name:||My Master Recipes|
|Product Description:||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 Provenç-al 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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