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The Perfect Recipe: Getting It Right Every Time--making Our Favorite Dishes The Absolute Best They Can Be |
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Annotations:
This perennial bestseller and Julia Child Award winner by the food editor of "USA Weekend" has a new design. Meticulously tested classics like fried chicken, hamburgers, roast turkey, potato salad and more are produced in their best and most convenient versions. Illustrations.
Publisher's Remarks:
Pam Anderson roasted more than 40 turkeys, steamed and boiled more than three dozen lobsters, cleaned and cooked more than 100 pounds of greens,
baked more than 50 cobblers -- all so you can have the perfect recipe . . .
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 fudgy, cakey, chewy brownie all in one?
Most of us don't have time to fi
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