The Perfect Recipe

More about the book

Pam Anderson has meticulously tested over 40 turkeys, steamed and boiled more than three dozen lobsters, and prepared over 100 pounds of greens to provide you with the perfect recipes. She answers essential cooking questions: Should you add butter or milk first when mashing potatoes? What type of meat yields the best hamburgers? How can you ensure turkey breast meat stays moist? For the tenderest muffins, is buttermilk, yogurt, or milk the best choice? What’s the ideal temperature for cooking prime rib? Is it possible to create a brownie that is fudgy, cakey, and chewy all at once? Most people lack the time to find these answers, which is why Anderson, the food editor of USA Weekend magazine, has done the work for you. She presents not only the best recipes but also the most practical ones, including: a versatile stir-fry formula, easy-to-bake French bread, a weeknight chicken pot pie using chicken breasts, a macaroni and cheese recipe that’s as simple as boxed varieties but far more satisfying, pizza dough that rises quickly, and a cobbler adaptable to numerous fruits. This collection features over 150 recipes, complete with step-by-step illustrations, product comparisons, and helpful tips.