Martha Stewart's Cooking School: Lessons And Recipes For The Home Cook by Martha StewartMartha Stewart's Cooking School: Lessons And Recipes For The Home Cook by Martha Stewart

Martha Stewart's Cooking School: Lessons And Recipes For The Home Cook

byMartha Stewart

Hardcover | October 21, 2008

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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. 

This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.
MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; p...
Title:Martha Stewart's Cooking School: Lessons And Recipes For The Home CookFormat:HardcoverDimensions:512 pages, 10.3 × 8.3 × 1.5 inPublished:October 21, 2008Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307396444

ISBN - 13:9780307396440

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Rated 4 out of 5 by from Great reference cookbook I've used this cookbook weekly for years, great for a reference and has lots of easy to follow recipes! Great for a gift for a new cook!
Date published: 2018-03-02
Rated 5 out of 5 by from Every kitchen should have a copy Don't know how to do something in the kitchen? This book will have step by step instructions. It's great!
Date published: 2017-12-28
Rated 4 out of 5 by from Love Learning from Martha Good and easy to follow recipes
Date published: 2017-09-29
Rated 4 out of 5 by from perfect for a first time cook I was given this on my birthday the first year I was married and I knew very little about cooking. It taught me so much! Now I've moved on, but I still go back for certain recipes and how-tos.
Date published: 2017-08-27
Rated 4 out of 5 by from Good cooking reference solid recipies with lots of tips and techniques.
Date published: 2017-04-19
Rated 5 out of 5 by from Absolutely great This book is exactly what it says it is, a cooking school book. My husband and I are fairly new to the kitchen and were about to start taking cooking lessons. As a start, we bought this book instead and it's been great in teaching us the basics. We're learning the how and why as we're cooking (the pictures are a great help). This is not a recipe book or a quick reference book. You need to be ready for a lesson and a very detailed step by step approach. It works great for us but may not be for everyone. We definitely treat it as our cooking bible and refer to it for everything. Another thing about the Martha Stewart recipes is that with a few exceptions, they are usually bang on, unlike almost any other book i've ever tried. Great work Martha!
Date published: 2010-06-19
Rated 4 out of 5 by from Great Visuals If you are a visual learner and like step by step instructions with pictures, this book is for you. The layout of the book is much like an instruction manual. It contains basic recipes organized under headings such as "how to cream butter" and the matching recipes for cookies. This book contains a lot of useful basic information for a beginner or someone quite unfamiliar with the kitchen, however, if you are looking for a go-to book on cooking I would recommend something more indepth such as Joy of Cooking or How to Cook Everything. These 2 books do not have beautiful, glossy photographs on every page but the amount and quality of information are much more comprehensive than what is offered in Martha's book. I recommend America's Test Kitchen Family Cookbook which is the best of both worlds - lots of basic information, a wealth of knowledge AND great pictures.
Date published: 2009-06-14
Rated 3 out of 5 by from Great ideas and concepts, but better editing is needing Index has minor typos on page number, i.e: it’ll say page 209, when it’s actually page 309. And the roast chicken should be at 350F not 450F like the book says. But the concepts are wonderful.
Date published: 2009-01-19
Rated 2 out of 5 by from Ok I am not a huge fan of Martha but it was an ok book!
Date published: 2008-10-21

Read from the Book

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, 1½ 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.