Martha Stewart Living Cookbook

Martha Stewart Living Cookbook

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by Martha Stewart
     
 

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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.

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Overview

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.

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Editorial Reviews

Library Journal - Library Journal
More or less the companion to The Martha Stewart Cookbook (which has sold close to 500,000 copies) and published in celebration of the tenth anniversary of Martha Stewart Living, this book presents more than 1500 recipes from the magazine in one handy volume. In addition to the recipes, Martha's signature "Good Things" and other tips are scattered throughout; there is one 32-page color insert. (Readers unfamiliar with the magazine may find it amusing that low-fat dishes are designated as "Fit To Eat" recipes--what does that make the other ones?) Essential, of course. Copyright 2000 Cahners Business Information.

Product Details

ISBN-13:
9780609607503
Publisher:
Crown Publishing Group
Publication date:
10/28/2000
Edition description:
1 ED
Pages:
608
Product dimensions:
7.69(w) x 9.39(h) x 1.85(d)

Read an Excerpt

In the past ten years so much has happened in the world of food, and nothing tells the story of those changes better than a look back through the first decade of Martha Stewart Living magazine. From its premier in 1990, we have tried to reflect the changing awareness of fine cooking, excellent ingredients, exotic flavors, and healthy cooking, always with an emphasis on technique not only for advanced recipes, but for the 101 recipes essential to every cook's repertoire.

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!

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