Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A Cookbook

This will be a wonderful book to add to your kitchen shelf of cookbooks, whether you own a couple or hundreds, because Martha, and Company, have put everything you need to keep yourself current and educated on kitchen abilities, into one great lavish book. Looking back at when Martha began her career in domestic-keeping instructions and education, she wanted quality in photography and instructions. Though some of the recipes back in those early days may have been a bit weak, as time has given way to insight of what her followers want, as well as now having greater access to resources, assistance, and proofing, to those who enjoy domestic skills, as many of her fans certainly do, she has come full circle, and become appreciatively demanding in clarity and instruction. This is has never been more obvious than in this latest tome. This heavy book of 502 pages makes a excellent source of hints, tips, and instruction in the kitchen. She, and her talented staff, have brought forth one of the more definitive tomes that will be within easy reach and understanding. As in most cookbooks and instruction manuals, you need clear photography to help bring the point across and to help you understand what is meant by a cut or slice or turn. Sharp, close photos are ladened throughout the book whether showing you veggies or herbs, meat cuts or souffles. In addition to the "Basics" section, there are 7 complete areas of instruction, with each subsection having a few recipes in which to practice. While this book gives full education in kitchen skills, it should not be known for having all kinds of recipes; there are definitely recipes appropriate to the instruction given, but they are basics. Many of Martha's other books would be well-suited to give you a greater range of recipes in which to try your newfound or sharpened abilities. Whether you are just starting in your kitchen skills or whether you are seasoned and want to get better, this is an excellent reference material. For those who are very advanced, you might find this repetitive, and something in the line of Julia Child's "Mastering the Art of French Cooking" could be your next line of challenge. Martha has said that she became who she was by going through Julia's books back in her very early days. INTRODUCTION A Cook's Golden Rules, equipment, knives, herbs, seasonings, onions, citrus. (I think that just about every kitchen tool, pot, pan, and device has been photographed as well as knife sharpening skills and veggie cuts. Herbs and seasonings of all kinds have also been neatly laid out and labeled). STOCKS and SOUPS (how to make) White stocks, chicken soup, brown stock, fish fumet (stock), veggie stock, dashi (Japanese stock), cream soups, pureed soups, consumme (French Onion Soup and Minestrone are group favorites and are given a pedestal to show off). EGGS Boiling, poaching, frying, scrambling,omelet, coddling, baking, frittata (poached eggs in a artichoke cup, Huevos Rancheros are 2 offered dishes). MEAT, FISH, & POULTRY Roasting, grilling, braising and stews, steaming, poaching, simmering, saute and fry (diagrams of beef cuts, prime rib, cleaning shellfish, gravies, leg of lamb, setting up your grill, steamed fish en papillote are a few of the fabulous presentations in this section). VEGGIES Steaming, wilting, blanching, simmer, boil, poach, roast, bake saute, fry, stir-fry, braise and stew, grill, green salads (what to look for in fresh veggies. confits, veggie tian, braised spring veggies, plus vinaigrettes and dressings to enjoy those healthy salads) PASTA Making fresh pasta, making filled pasta shapes, gnocchi, tomato sauce, ragu, baked pasta dishes (making fresh pasta has no equal to the store-bought varieties; it's fun and a great family/friend project especially in the winter months. Tortellini, stuffed ravioli with butternut squash along with the thick and hearty sauces shown you make a perfect meal anytime!). DRIED BEANS & GRAINS Cooking dried beans, grains (every bean you can think of with spicy to mild flavors make for a warming bowl of comfort soups or casseroles, and rice types and their cooking times help prepare the way for pilafs and risotto's. Polenta makes its debut at the end of the chapter to be an excellent accompanyment to a meat dish). DESSERTS Creaming butter, cutting butter into flour, meringues, souffles, genoise, custards making Pate a Choux, sorbets and granitas (perfecting cookies, cakes, biscuits, and pies is always the grand finale of any meal and you are given a fruit galette, a tart, some pies, a few cakes, souffles, sorbets, and puddings). REFERENCES ACKNOWLEDGEMENTS This would be a great idea for a wedding shower, first apartment celebration, a birthday gift for a cooking/baking guru, or anyone who just enjoys reading all things "kitchen". Well done, Martha, as well as your wonderful staff of Sarah, Marcus, and Ditte!

This is absolutely the best book for learning how to prepare food, what pot and pans to use. It explains how to use knives, which knives to use for cutting meat, vegetables, bread. It explains spices even the difference between salts. Cooking , baking, cutting, boiling , frying, sautés vs caramelized. This book is awesome for beginners who want to learn how to cook properly but it's also for people who know how to cook, her tips and technic will improve anyone's cooking style! My daughter and I really enjoy reading this together and then find something new to cook! Love everything Martha does, she's so classy!

This book is an excellent kitchen resource for most levels of experience! Please understand: 1. I have NOT yet finished it cover to cover, but I will review what I have read thus far. 2. I am an intermediate level cook. I have been cooking for a few years, but have had no formal training and rarely cook extravagant or expensive meals. Pros: 1. The books includes information about stocking your kitchen (utensils, etc), techniques for cooking, various aspects of flavor and utilization of various herbs, alliums (onion family), and individual sections on everything from stock to eggs and beyond... at nearly 500 pages of information, most of what I wanted to learn about was covered. 2. I feel that most levels of cooks would benefit from this book! I truly believe that a beginner could pick up this book and understand her directions, though ALL the information may be a little overwhelming for someone who has never done any cooking. A seasoned chef with formal training probably would find this boring (and I would suggest something like "The Flavor Bible" that has no recipes / techniques). 3. The quality of the book and images (which there are plenty of) is astounding. The production of this is certainly better than many other cooking books I own. 4. Martha really promotes using high quality, fresh ingredients which I believe is truly important, but is a point glossed over in many books. 5. Cons: 1. Some of the recipes she uses as examples are not helpful for everyday meals and some are unique enough that I do not think I could get my boyfriend to try them. Whether it is stock that takes almost 16 hours or using ingredients that are hard to find (or maybe I just don't know where to find a whole duck or caviar), I really can't see myself using some of the recipes. 2. Martha really promotes using high quality, fresh ingredients... which can be a challenge to either afford to buy them or grow them yourself. 3. This is a big book. I know that this is due to the high quality paper and the amount of information covered (both pros), but trying to lug it around to read in my free time just isn't an option! Overall: I got this along with her book about homekeeping are great! I would recommend this book to anyone wanting to learn more about cooking. I also think it would be a great gift for students leaving the dorms, newlyweds, and home cooks that want to take their cooking to the next level!

This book had so much information and techniques, it was like going to a personalized school just for you. It had lots of pictures of the food, the techniques, and the different types of materials used in cooking. It is a great book.

Whether its a personal buy or a gift, this is a GOOD buy!

Excellent book, would recommend.

ME ENCANTAN LOS LIBROS DE MARTHA STEWART

Il libro in sè è molto bello e ben fatto. E' una vera e propria bibbia della cucina. Essendo tutto in inglese è un po' difficile da gestire perchè le spiegazioni dei prodotti e delle tecniche di preparazione sono di lunga superiori alle ricette in sè.

アメリカンな、Cooking Bookが欲しかったので最高でしたよ。 開いただけだも、ワクワクする本です。 日本にない、cookingのルールが学べました。