At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.

James Beard Award winner Patricia Wells codifies the curricula of her classes in this inviting instruction manual and cookbook. Each of the recipes in MY MASTER RECIPES: 165 Recipes to Inspire Confidence in the Kitchen—With Dozens of Variations (William Morrow Cookbooks; on-sale: March 7, 2017; Hardcover ISBN: 9780062424822; $35.00) teaches fundamental techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with creative sub recipes that take skills in directions both savory and sweet, simple and complex.

Perfect the Four-Hour Braised Aromatic Pork and then try Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms. Master the Scallops Grilled in Shells with Truffle Butter and then try your hand at Grilled Chicken Under a Brick. Impress with Sweet Chestnut Honey Madeleines and then make a stunning Walnut Cake using the same batter. Additional chapters and recipes include:

∼ Emulsify—Aïoli Piquant (master), plus Beurre Blanc

∼ Poach—Poached Chicken Breasts with Morels, Peas, and Tarragon (master), plus Salt Cod Brandade

∼ Panfry—Swiss Potato Galette (master), plus Monkfish with Polenta-Parmesan Crust and Capers

∼ Rise—Honey Brioche (master), plus Blueberry and Orange Blossom French Toast

∼ Grind—Pork and Fennel Sausage (master), plus Asian Chicken and Cilantro Meatballs

∼ Set—Lemon Panna Cotta with Candied Lemon Zest (master), plus Raspberry Panna Cotta

Seasonality, the abundant use of fresh fruits, vegetables, zests, and herbs, substituting honey for sugar when possible, and olive oil for butter when it fits, are the signatures of Patricia’s style of cooking and an integral part of MY MASTER RECIPES. She also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.