Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

3.7 74
by Martha Stewart

View All Available Formats & Editions

Martha Stewart’s Cooking School Now a PBS Series

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School<…  See more details below


Martha Stewart’s Cooking School Now a PBS Series

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

From the Hardcover edition.

Read More

Editorial Reviews

Publishers Weekly

Stewart's trademark ability to simplify everything that seems complex or overwhelming in domestic life serves her well in this excellent foundation course in cooking techniques. Like Stewart herself, its pages exude authority along with accessibility, with numerous helpful checklists, charts and boxed tips artfully arranged throughout the numbered lessons that build from essentials such as roasting chicken perfectly or wilting leafy greens just so to more involved, less frequently used methods featured as "extra credit," such as grinding and binding meat into paté or producing a peerless vegetable puree. Each technique is illustrated by numerous stylish yet instructive photos, and accompanied by a few carefully selected recipes and variations that successfully aim to familiarize cooks with a basic procedure without inundating them with the full range of possibilities right away. They will also appreciate Stewart's concise but enlightening introductions to each chapter and the lessons within, For new cooks looking to establish a core set of kitchen skills as well as for those just looking to brush up or to have a ready reference to cooking fundamentals, this impressive volume will be an ideal choice. Color photos not seen by PW. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

This huge new cookbook is the result of what Stewart refers to as her "mission to teach the methods of home cooking." Chapters are organized by technique, from "How To Make White Stock" to "How To Make Pâte à Choux." Master recipes are followed by others that build on them, and there are hundreds of color photographs, including many step by steps for essential techniques. The illustrated "Basics" section that opens the book covers equipment, knife skills, herbs and spices, "the onion family," and citrus fruits. Charts, buying guides, and sidebars are featured throughout, along with dozens of tips on ingredients, special techniques, and more. The "Dessert" chapter, at slightly fewer than 60 pages, seems a bit skimpy, but most libraries should already have Martha Stewart's Baking Handbook. Highly recommended.

—Judith Sutton

Read More

Product Details

Publication date:
Sold by:
Random House
Sales rank:
File size:
99 MB
This product may take a few minutes to download.

Read an Excerpt

Prime Rib Roast
Serves 8

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.

Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to “marinate” in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.

Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450°F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end.

For Rub
• 15dried bay leaves, crumbled
• 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup finely grated orange zest (from 2 to 3 oranges)

For Roast
• 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Prepare meat: Stir together crumbled bay leaves, sage, the oil, 1&frac12; teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.

Roast: Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

From the Hardcover edition.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network


Most Helpful Customer Reviews

See all customer reviews >

Cooking School: Lessons and Recipes for the Home Cook 3.7 out of 5 based on 0 ratings. 74 reviews.
NormaHartie More than 1 year ago
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook is an indispensable cooking guide for beginners through mid-level cooks. By mid-level, I am referring to anyone who cooks but is not adept at the various cooking techniques or one with a firm understanding of how and what tools to use in the kitchen.

As a former caterer and chef, I see that many people lack basic cooking skills. This book does a fantastic job of teaching the skill--Stewart provides clear instructions and the accompanying photographs makes the job of learning how to cook seem simple. (And cooking is fairly just need to practice--and get good guidance!)

The book is stunning in its layout and with impeccable photography throughout. The photographs alone would entice even the most reluctant beginner to jump in and learn to cook!

Cooking School begins with the basics--what cooking supplies to stock in your kitchen. Stewart believes in keeping things simple and she lists the basic equipment to do the job. Also included are knife sharpening tips and much more. Here again, the photos assist in the show and tell method of this book.

The remainder of the book is divided as follows:

* Stocks and dips
* Eggs
* Meat, fish and poultry
* Vegetables
* Pasta
* Dried beans and grains
* Desserts

Each section provides cooking techniques and recipes, many of which are classics.

This is a wonderful book to buy yourself or anyone who wants to learn to cook--or to cook better. I bought a copy for my niece as a housewarming present!

Anonymous More than 1 year ago
I've been cooking for 20 years and I still learned a great deal from this book! Very detailed and pictures to help demostrate. I am pretty much a self-taught cook and I am ashamed to say that I didn't know a lot of names and uses for most of the cooking tools. I recommend this book to anyone starting out and anyone that wants to expand thier basic knowledge of cooking.
Anonymous More than 1 year ago
When I was growing up my mom never let us cook so I really never learned how to do the basic things. This book is the perfect cookbook to teach yourself the basic cooking skills if you were never taught. It is also the greatest practical book for everyday cooking. I really love this book and think everyone should have it. Even the seasoned cook!!
Anonymous More than 1 year ago
I would definitely recommend this book to novices and experienced people alike. I love to cook, and have found this very informative and useful. It is almost overwhelming to read through and generally use it like a reference when I need it. This could be the bible for the kitchen.
iowashort More than 1 year ago
This has the basics that every cook needs to know. The directions are clear, concise, and work. The photos are excellent and it is a great book for a reference when you need that last bit of help. Thought I consider myself a good cook and have been cooking for at least 65 years, I found this book a help and my daughter also was impressed by it.
Anonymous More than 1 year ago
This is a HEAVY book...would have been easier to use if it were spiral bound to lay flat. It is a well organized and useful book that outlines the how-to of various cooking techniques. I like the definitions of products, such as, the many kinds of rice and grains, and how best to use them. I have made the braised Red Cabbage and Aples, and the Egg Fritata...both dishes turned out well. I plan to use this book often and would highly recommend it for tne novice cook. The illustraions are great and Martha's TV show with the same name is pleasant to watch; she is focused, and gives a calm presentation.
colleenekane More than 1 year ago
This is a terrific resource if you love to cook or want to become better at it. This book teaches you everything you might want to learn (i.e, how to spatchcock a chicken or debone a fish...both of which I had no idea of how to accomplish.) My husband trimmed a beautiful filet of beef while consulting the pictures. So far, each recipe I've tried has been delicious. That said, this book is perfect for those who ENJOY food and being in the kitchen. It might be a little overwhelming for someone who just wants to cook as quickly as possible and be done with it.
shannonNYC More than 1 year ago
most of the stuff that i have cooked in the past was inedible...even my pitbull wouldn't eat it....and there's nothing worse than spending all of your time (and money) preparing and cleaning up after a bad meal. but thus far, i am 3 for 3 with this as far as i am concerned, this book is fabulous.....
Anonymous More than 1 year ago
In browsing for a gift, I objected to this heavy book not lying flat when opened (to anywhere)and that the pages seemed weakly attached to the spine and would fall out before long with book's use. Too bad, as content appeared very good.
Anonymous More than 1 year ago
I will treasure this book of great tastes and good home cooking.  I watched Martha teach basic cooking skills and instructions for healthy great tasting foods on television.  I just had to add this book to my collection and try her methods in my kitchen.  
Anonymous More than 1 year ago
I got this book as a present, but for my eleven year old girl who likes to cook, it is a little hard to understand. The tips are really great. Eat, drink, and be merry!
lotus1000 More than 1 year ago
Gave this book to my son for Christmas, and he was so happy to get it. He started reading and using immediately. He has already learned great tips and used them, and shared them with me.
dorable More than 1 year ago
I splurged to treat myself to this nice cookbook. I've been reading through for the great recipes and cooking techniques. I tried one recipe with good success and am anxious to try more. Although I am enjoying this cookbook... I'm sorry to say the binding is not good. Although I haven't even gotten through the book once and have yet to take it in the kitchen, the binding is already broken and it's only a matter of time before the pages start falling out. I guess I'll keep it, but I'm terribly disappointed.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Cookbook was exactly as expected. Good detail and numerous photos to illustrate techniques. A very good book to walk you through basics and for reference.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Extremely detailed information on modernized cooking classics. I highly recommend this for beginning and intermediate cooks, and it would be useful as a reference for advanced cooks. It is a bit expensive but I feel it is worth the investment.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago