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The Perfect Recipe: Getting It Right Every Time : Making Our Favorite Dishes the Absolute Best They Can Be
Which comes first when mashing potatoes-the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a f...more
Hardcover, 372 pages
Published
June 4th 1998
by Houghton Mifflin (Trade)
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Nov 02, 2008
Mardel Fehrenbach
rated it
2 of 5 stars
·
review of another edition
Recommends it for:
beginning to intermediate cooks
My rating of this book would really between 2 and 3 stars. I was not really impressed with this cookbook and will not be keeping it. Yet the recipes were not bad and would be perfectly acceptable to many other cooks. It is not bad, but I have books that are better and there is nothing new in the book from my perspective.
Her technique for soup and stock is probably good if you otherwise would be using a canned stock or none, but I find that I get better tasting results by using the classic techn...more
Her technique for soup and stock is probably good if you otherwise would be using a canned stock or none, but I find that I get better tasting results by using the classic techn...more
This cookbook is fashioned in the same style as America's Test Kitchen (and she happens to work for them, I believe). It takes the most common recipes and perfects them. AND EXPLAINS THEM!! Which is just great for a novice like me.
i LOVE this cookbook. While it doesn't have a million recipes, it takes a few serious favorites, offers several ways to make each, and hones each down to the perfect recipe. My two absolute favorite recipes in this book are the lemon meringue pie (perfection!) and the strawberry shortcake biscuits. I turn to this book first and hope it has what I'm looking for. I love the commentary on each recipe on why you should use certain ingredients instead of others.
Very meticulously researched. I'm sure all the recipes will turn out remarkably well. Sadly, there are no photos to inspire you. Still, I will hang on to this so that I have the best basics when I need them.
My "search is over" perfect brownie recipe came from this book. I love Pam's intro to each recipe.
The chicken pot pie is excellent, as well as her stuffings.
I appreciate the author's dedication to her craft and making a recipe; sometimes even forty times. This book had a lot of good recipes that anyone could make and be a good cook. I especially liked her section on stir-fry.
I love this cookbook. And the best part is...she takes a recipe and prepares it 3-5 different ways and reveals her findings. What is the best way to cook meatloaf? Chicken? Roast? She has the answers.
like A.Brown without the puns
Feb 20, 2013
Eddy Allen
rated it
4 of 5 stars
·
review of another edition
Shelves:
cook-crafts-places
Dec 18, 2012
Angie
rated it
4 of 5 stars
·
review of another edition
Shelves:
cookbooks-food-writing,
nonfiction
Sep 17, 2012
Angie
added it
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PAM ANDERSON is the author of the best-selling The Perfect Recipe, Perfect Recipes for Having People Over, and the New York Times bestseller The Perfect Recipe for Losing Weight and Eating Great. She has been the food columnist for USA Weekend for the last eight years, is a contributing chef to Fine Cooking and Runners World, and writes a weekly blog for the Asheville (North Carolina) Citizen-Time...more
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