Master Recipes

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, creme brulee 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.

Product Description
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.

It's up-to-date but not one of those horrid "take one box of cake mix" type of books. Loads of practical info -- I especially like the weight & measurement conversion charts inside the front and back covers, which come in handy when you're doubling or splitting a recipe or translating foreign measurements.


A Longtime Kitchen Companion   December 27, 1999
Barbara Herrott (USA)
9 out of 9 found this review helpful

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.


a well-kept secret in the world of cooking   October 24, 1999
7 out of 7 found this review helpful

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.


I love the suggestions like "can freeze here or continue"   December 12, 1998
6 out of 6 found this review helpful

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.