The wonderful team over at Harper Collins has just sent me this Publishers Weekly review of My Master Recipes, my soon-to-be-released cookbook. After so much hard work it is thrilling to receive such a positive (and starred!) review, that I just had to share it with you.
"In this superb tutorial, Wells (The Provence Cookbook) shares master recipes from her classes to inspire confidence in home cooks. She includes simple techniques such as blanching, steaming, simmering, and poaching that serve as the foundation of her recipes. She advocates for cooking seasonally, substituting honey for sugar whenever possible, replacing butter with olive oil when appropriate, and using organic ingredients (for which she makes a strong case). She also includes a helpful list of essential equipment. Each technique is followed by several recipes utilizing that approach with an occasional side bar on related topics such as parchment paper lids, what to do with leftovers, and trussing poultry. Recipes sometimes include wine pairings, cooking tips, or suggestions for variations. Those who already possess confidence in the kitchen can dive right into the wealth of appealing recipes, likely learning a thing or two along the way. Wells’s chapter on infusing is spectacular, including not only oils and butters but salts, cheeses, and sorbets. Asian chicken and cilantro meatballs, falafel, and mushroom brioche rolls are just a few of the immensely satisfying recipes she includes in this welcome addition to her cookbook repertoire."