- Shopping Bag ( 0 items )
Ten years ago, Martha Stewart made cooking a primary focus of her bold new magazine, Martha Stewart Living. Over the decade, each issue has been a treasure of culinary information and inspiration, bringing the pleasures of cooking and entertaining?in impeccable style?to millions of devoted readers, from novice cooks to professional caterers.
At last all of Martha's favorite magazine recipes have been gathered in a single volume. The Martha ...
Ships from: FORT LAUDERDALE, FL
Usually ships in 1-2 business days
Ships from: Bristol, TN
Usually ships in 1-2 business days
Ten years ago, Martha Stewart made cooking a primary focus of her bold new magazine, Martha Stewart Living. Over the decade, each issue has been a treasure of culinary information and inspiration, bringing the pleasures of cooking and entertaining—in impeccable style—to millions of devoted readers, from novice cooks to professional caterers.
At last all of Martha's favorite magazine recipes have been gathered in a single volume. The Martha Stewart Cookbook is a compendium of the best of the best from the food pages of every issue. But more than a mere collection, this specially designed volume is a major step in Martha's mission to keep home cooking traditions alive. The Martha Stewart Cookbook is filled with recipes—1200 in all—for every kind of cook and every occasion. Some recipes invite you to stretch your cooking knowledge and expertise while others provide inspiration—and instruction—for what to have for dinner.
Organized, in trademark style, for maximum practicality and ease of use, this major general-purpose cookbook features nineteen classically arranged chapters, from Basics, Breakfast, and Hors d:Oeuvres to Meat, Poultry, Fish and Shellfish and Desserts. In between there are Salads, Soups, Vegetables and whole chapters devoted to Vegetarian Main Courses and Potatoes. Throughout, there are basic classes—cooking 101s—for making food that should be in every cook's repertoire: macaroni and cheese, omelets, roast turkey, fried chicken and mashed potatoes. Specialty dishes are here, too, whether the occasion calls for a casual cocktail party, dinner with the in-laws, or a sit down luncheon for abride-to-be. Cooking tips and techniques, pantry and equipment glossaries plus a guide to finding unusual ingredients make the kitchen tested recipes accessible to home cooks everywhere. An ideal reference, The Martha Stewart Cookbook belongs on every kitchen counter in America.
Martha Stewart is the author of thirteen best-selling original books on food, entertaining, gardening, and home restoration, is the chairman and chief executive officer of Martha Stewart Living Omnimedia. She lives in Connecticut, Maine, and on Long Island.
During these years, I, too, have experienced tremendous growth and change in my personal approach to cooking and entertaining. Whereas once I planned my own parties with the same diligence that I catered them for others, today my time available for devising menus, shopping for ingredients, and cooking is much more limited. Entertaining will always be important to me, yet as my busy career demands more of my time, my approach has become quite streamlined. I will always care about how things taste and look, but now I rely on freshness and goodness and simplicity as the most important ingredients.
This is the first time we have collected our favorite recipes from the magazine in a single volume—the best of the decade's best. For those of you who are recent subscribers, here is an opportunity to try recipes from our earlier issues. If you are a charter subscriber, this clear and beautiful new format will help you rediscover recipes you first saw years ago. We have selected 1,200 of our favorites—and hope you will use one recipe, or two, or three, every day. Enjoy!
|Pantry and Equipment||viii|
|Photographs: The best of Martha Stewart Living||xvii|
|Pasta, Rice, and Grains||231|
|Fish and Shellfish||327|
|Vegetarian Main Courses||357|
|Pies and Tarts||477|
|Cookies and Candy||509|
|Salsas, Sauces, Dips, and More||557|
Posted March 14, 2001
I was quite excited to see this new cookbook. As I paged through all 592 pages, I was pleased to see a recipe for 'Moroccan Preserved Lemons,' 'Tzatziki,' (a cucumber sauce), 'Pistachio-Honey Torrone,' and 'French Almond Nougat.' Those are not recipes you will find just anywhere. Many collectors will enjoy this cookbook for the tantalizing tidbits of information in the headnotes alone. The beauty of this cookbook is that it takes basic foods like 'Macaroni and Cheese' and gives them a more gourmet taste. This can be a great inspiration to cooks who need some new ideas. The recipe titles of 'Tarragon Limeade' and 'Orange Pekoe Lemonade' had my full attention. I want to know how these recipes taste, the titles are so tantalizing. This cookbook begins with page after page of food photographs to show you what some of the recipes will look like. The 'Fresh Apricot Almond Tart' picture looks like the perfect summer dessert, the 'Coconut Layer Cake' has me running to the kitchen to see if I still had a bag of coconut in the freezer. When you see the picture of the Caramel Bourbon Vanilla Sauce, you will long for a warm apple crumble to drizzle it over. Martha has divided her book into logical chapters. You start with a few pages on Basic Kitchen Helps and then dive right into Hor D'Oeuvres, Breakfast, Breads, Soups, Salads, Vegetables, Potatoes, Pasta, Rice and Grains, Meat, Poultry, Fish and Shellfish, Vegetarian Main Courses, Desserts, Pies and Tarts, Cookies and Candy, Drinks and finally, Salsas, Sauces, Dips and More. I recommend this book to cooks who want some new inspiration in the kitchen.
2 out of 2 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted March 5, 2001
Martha is amazing. She puts together these books to help you prepare the most delicious food, and yet does it with a smile. The book is yet another example of how Martha can do everything and still have time to prepare delicious food and run a multi-million dollar corporation. A natural Wonderwoman!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 9, 2001
This cookbook is way too complicated for the new cook..or cook who does not LIVE in the kitchen...i mean weighing ingredients...come on..martha..i barely have measuring cups...now you want me to buy a scale..??anyone who buys this book better forget having a life..your time will be used up doing things Marthas way... if you decide to buy this book..good luck..you will need it..Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 29, 2001
I don't care what anyone says this woman & her team of experts can cook! Yes you do need a kitchen that is stocked with the essentials. BUT its well worth it, the basics are great as well as the sources. The caesar salad is wonderful, clam chowder & buttermilk kiss biscuits Great! Some recipes are simple others are more complicated, but I don't recommend this for a novice cook.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 11, 2011
No text was provided for this review.