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 entertainingin impeccable styleto 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 recipes1200 in allfor every kind of cook and every occasion. Some recipes invite you to stretch your cooking knowledge and expertise while others provide inspirationand instructionfor 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 classescooking 101sfor 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.
|Publisher:||Crown Publishing Group|
|Edition description:||1 ED|
|Product dimensions:||7.69(w) x 9.39(h) x 1.85(d)|
About the Author
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
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 volumethe 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 favoritesand hope you will use one recipe, or two, or three, every day. Enjoy!
Table of Contents
|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|
RecipeSpoon Bread with Leeks and Corn
Any shape of dish can be used, but spoon bread will bake best in one that is a little wider than it is high. The baking time will be slightly different, depending on the size of the pan.
Unsalted butter, for dish
3 large eggs, separated
2 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
2 ears fresh corn, kernels shaved from the cob (1 cup)
2 leeks, white and pale green parts, halved lengthwise, sliced, well washed
1. Preheat the oven to 400�F. Butter a 2 1/2 quart casserole. Lightly beat the egg yolks in a medium bowl; set aside.
2. In a saucepan over medium heat, cover and bring 2 cups milk, the cayenne, and the salt to a boil. Sprinkle the cornmeal into the liquid, stir ring constantly, and cook until thick and smooth, about 3 minutes. Stir in the remaining 1/2 cup milk, baking powder, and egg yolks.
3. In a mixing bowl, beat the egg whites until stiff. Stir 1 large spoonful of the whites into the cornmeal mixture to lighten it, then gently fold in the remaining whites.
4. Pour half of the batter into the prepared dish. Sprinkle on the corn and leeks. Cover with the remaining batter. Bake until set and golden brown, 35 to 40 minutes. Serve immediately.
Braised Cod with Plum Tomatoes
A cod steak has a row of bones running down its center; to remove them, cut around them with a sharp knife, dividing the fish into two pieces.
4 7-ounce codfish steaks, skin and bones removed
1 teaspoon dried oregano leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 plum tomatoes, cut into 1/2 inch-thick slices
1 1/2 teaspoons olive oil
1 cup water
1/2 teaspoon minced garlic
Fresh flat-leaf parsley, for garnish, optional
1. Sprinkle both sides of the cod steaks with the oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
2. Heat the olive oil in a large skillet over high heat. When hot, add the cod and tomato slices. Cook until the cod steaks are golden on the bottom, about 4 1/2 minutes. Using a metal spatula, turn the cod steaks and the tomatoes. Add 1 cup water and the garlic, and bring the liquid to a simmer.
3. Simmer until the cod begins to feel firm and it starts to flake, about 4 minutes. Divide the cod, tomatoes, and broth among four shallow soup bowls. Garnish with the parsley and serve.
Chewy Orange Almond Cookies
Makes 2 dozen
It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.
4 1/4 ounces sliced almonds (about 1 1/4 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
Zest of 2 oranges, finely grated (about 1/4 cup)
1 teaspoon anise seed, crushed
3 large egg whites, room temperature
1/4 teaspoon kosher salt
2 tablespoons confectioners' sugar
1. Preheat the oven to 350�F. Line two baking sheets with parchment paper and set aside.
2. In the bowl of a food processor, blend 3 1/2 ounces of the almonds (about 1 cup) with 1/2 cup sugar until the almonds are finely ground. Transfer the almond mixture to a medium bowl. Stir in the flour, orange zest, and anise seed.
3. Using an electric mixer fitted with the whisk attachment, whisk the egg whites, salt, and remaining 1/4 cup sugar to soft, glossy peaks. Fold the egg-white mixture into the dry ingredients until just blended.
4. Spoon level tablespoons of the batter 2 inches apart on the prepared baking sheets. Using the remaining 3/4 ounce of the almonds, arrange 3 sliced almonds on each cookie. Sift the confectioners' sugar over the cookies. Bake until the cookies are lightly browned along the edges, about 12 minutes. Cool slightly before removing from the sheets with a spatula.
Recipes from The Martha Stewart Living Cookbook by Martha Stewart Living. Copyright © 2000 by Martha Stewart Living Omnimedia LLC.
Most Helpful Customer Reviews
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.
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!
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.
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..