Foreword

Some people totally geek out over art, others about cars, but for us at FOOD & WINE, our obsession is food. Like you, we’re happy to wait patiently in line for the best pizza, drive three towns over for transcendent pho and are forever on the lookout for the lushest ice cream around. It’s what we do! That’s why Master Recipes was born: to help us enthusiasts perfect those dishes that might, at first blush, seem unapproachable, from soufflés and soup dumplings to babka and baklava. And because we’ve collaborated with expert chefs like Daniel Boulud and Alex Guarnaschelli, star bakers, mixologists and other pros who take eating and cooking as seriously as we do, we know that these recipes are foolproof and the best of the best.

Consider this tome your pass to cooking school. It’s divided into four levels, with increasingly challenging recipes, for the beginner all the way up to the expert. In each chapter you’ll learn essential culinary techniques, such as pickling and canning in Level One, making luscious caramel in Level Two, cranking out fresh pasta for tender ravioli in Level Three and turning dough for the flakiest croissants in Level Four.

Whether you’re still finding your way around the kitchen or feel most at home there, you’ll discover lots of recipes that speak to your skill set and encourage you to stretch. And since cooking is all about engaging your senses, we wanted to bring our expert tips to life right in your kitchen. That’s why we’ve included step-by-step photos to guide and inspire you. It’s the next best thing to cooking alongside a master chef (and you won’t have to share your wine).

We’ve done the advance work to guarantee success, so go ahead and begin with Level One or dive right into Level Four. As you master your favorites, remember to tag @foodandwine in photos of your tasty creations.

Nilou Motamed

Editor in Chief

FOOD & WINE

Kate Heddings

Executive Editor

FOOD & WINE Cookbooks