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The Martha Stewart Cookbook: Collected Recipes for Every Day |
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The Martha Stewart Cookbook: Collected Recipes for Every Day |
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by: Martha Stewart
Dewey Decimal Number: 641.5 EAN: 9780517703359 Edition: 1 ISBN: 0517703351 Label: Clarkson Potter Languages: Manufacturer: Clarkson Potter Number Of Items: 1 Number Of Pages: 640 Publication Date: October 10, 1995 Publisher: Clarkson Potter Release Date: October 10, 1995 Studio: Clarkson Potter Editorial Review: Product Description: The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen. Amazon.com Review: With more than 1,600 recipes, there's something for every palate in this handsomely-designed and sturdy cookbook by the author of 11 best-selling books on cooking, entertaining, gardening and home improvement. Related Items:
Average Rating:
 Rating:  - Martha Stewart cookbookBook arrived, good price, but I was giving it as a gift and the jacket was all wrinkled. bummer Rating:  - The Marthat Stewart Cookbook Collected Recipes for EverydayI was VERY disappointed when this "like new" copy arrived. The dust jacket was not only dirty, but torn and the top of the book was soiled as well. If this is considered a "like new" copy, I'd hate to see what a used one looked like. Rating: - Fine compilation of Martha Stewart's recipesThis book, published just a bit over a decade ago, contains recipes from her earlier works. Thus, this is a "one stop shopping" guide, if one is interested in Martha Stewart's recipes. And, in fact, this is a fine cookbook. It won't be for everyone. I'm not interested in large parties or dishes featuring caviar, and so on. But I do found a lot of neat recipes in this volume. Of course, this is more than just a cookbook. The lifestyle represented by Stewart's enterprise underlies this book. The little hints for making a dinner party special would not be of much concern to many who simply want a set of recipes from which to choose. But that is a key piece of what this cookbook is about. As usual with better cookbooks, there are some nice extras besides the recipes. This volume features suggestions as to what should be in one's pantry, a few notes to cooks (including one that I have come to learn as true after taking shortcuts [Page xv]: "When you cook with wine, use a wine you would like to drink. Your dish will only be as good as the ingredients you use." And cooking wine doesn't measure up to the real deal.), and a brief conversion chart at the close. However, of course, it's the recipes that are the centerpiece. There are 21 chapters, each covering some different aspect of cooking, starting off with "the basics" (basic stocks, pastry for further cooking, etc.) and "hors d'oeuvres." And let me take a moment to talk about one of those that she describes--the redoubtable "croque monsieur." Those few (and special) times that I have been in Paris, I had a lot of lunches featuring this classic. I have also served it as an hors d'oeuvre at some of the relatively few dinner parties for bunches of people that I've organized over the years. My version features a ham and Swiss cheese sandwich, with plenty of butter on each side. Then, you grill both sides on the stove until brown. Yummy. Stewart adds one wrinkle, though, that I aim to incorporate the next time I make this dish--Dijon mustard. Seems to me that that addition would add a nice bit of bite to the croque monsieur. Next section? Eggs. Here, there are a series of nice recipes. I like making frittata's from time to time, and she provides several recipes for this classic that look pretty inviting to me. I suspect I'll experiment with one of those in the not-too-distant future. Just listing the rest of the 21 sections would take way too much Amazon space, but I'll mention a few other recipes that seem interesting to me. Under "Vegetables," she has a nice turn on my standard recipe (from the Berghoff Cookbook, as a matter of fact) for red cabbage. I add Granny Smith apples, cut up into small pieces, to the cabbage. She suggests, in addition, some onions (which, by the way, the Berghoff Cookbook refers to as well). But it does sound like it would add an extra dimension to the cabbage, so I'll add onions the next time I make the cabbage (which goes very well, by the way, with Chicken Schnitzel). Salads? One that she includes in this book looks intriguing to me: hot salad of escarole and pancetta. Simple to make--escarole, pancetta, balsamic vinegar, olive oil, Kosher salt, and freshly ground pepper. The recipes for meats and seafood also contain a goodly number that look well worth making, too. So, in short, a good cookbook. I'm not much interested in the lifestyle aspects of the cookbook, but I just pass that stuff on by and consider the recipes. Some are not so easy to make, but there are plenty that will work. Anyhow, a good cookbook that has been added to my little kitchen library. Rating:  - One of the first Martha Stewart cookbooks that I boughtThis is one of the very first cookbooks (by Martha) that I bought, quite a few years ago. It is not one of Martha's best...epecially now that I've been able to preview her other cookbooks. This cookbook is not for the novice because some of the recipes could require knowledge of basic to intermediate techniques. However, if a cook has been cooking for a while then the recipes in this book could be inspiring. As a previous commentator said, there are typos in this book, so that might throw a novice off. Some of the recipes require using ingredients that most people might find "non-standard". In other words, some of the ingredients require a more advanced palate because they are not your average store-bought (and easy to find) supermarket ingredient. Example, not everybody likes watercress or radicchio or arugula---an acquired taste.
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