Martha Stewarts Cooking School: Lessons and Recipes for the Home Cook

Martha Stewart

ISBN 10: 0307396444 / ISBN 13: 9780307396440

Published by Clarkson Potter, 2008

New Book. Seller Inventory # 0307396444-SBX

Synopsis:

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.

Reviews: Starred Review. 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.)
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This comprehensive introduction to cooking overflows with helpful instruction in all matters culinary. As with any professional, Stewart understands that kitchen success is founded on the best battery of utensils. Making no assumptions, the book displays an array of cooking tools (but no electrical appliances) to outfit a basic kitchen. An inventory of ingredient staples includes just herbs, spices, onion family members, and citrus fruits. Ever a firm believer in the French fundamentals, Stewart commences with recipes for stocks that form bases for flavorful soups and sauces. But to attract contemporary cooks, she immediately turns chicken stock into a decidedly un-French tortilla soup. She also explains the making of dashi, a basic soup from Japanese cuisine. She goes so far as to analyze the complicated task of clarifying a consommé, rarely addressed in contemporary home cooking. The sequence of recipes follows a thoughtful lesson plan so that basic techniques build on one another. Photographs show what to expect at different steps along the way. Ambitious students may pursue more advanced techniques appearing in sections labeled “extra credit.” Meat, poultry, and fish cookery forms the book’s largest section. An entire chapter addresses pasta exclusively, befitting its key role in today’s cooking. The Martha Stewart label will attract a host of readers. --Mark Knoblauch

Bibliographic Details

Title: Martha Stewarts Cooking School: Lessons and ...
Publisher: Clarkson Potter
Publication Date: 2008
Binding: Hardcover
Condition: New