Master Recipes is a cookbook written by American author Stephen Schmidt. The book aims to put forth a method to teach cooking from basic principles, using strightforward and deliberate language and techniques. Recipes are provided in a basic form (the "master recipe"), and variations are later provided. [1] First published in 1987 by Fawcett Columbine, [2] the book received critical success, [3] being placed on the Chicago Tribune's top 10 list of cookbooks for 1987, [4] but had little public demand and fell out of print. An updated second edition was published in 1998 by Clear Light. [1]
Schmidt has stated that the book took 6 years to produce. Following its initial publication, he directed a workshop on "How to Get a Cookbook Published", [5] and has since written for the newsletter of the Culinary Historians of New York. [6] He has also been an advisor on culinary history to the New York Academy of Medicine. [7]
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