Item description for The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart...
Overview A compilation of more than 1,400 recipes from Martha Stewart's cookbooks features appetizers, soups, salads, main courses, desserts, and condiments
Publishers 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.
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Studio: Clarkson Potter
Est. Packaging Dimensions: Length: 9.48" Width: 7.92" Height: 1.56" Weight: 2.87 lbs.
Release Date Oct 10, 1995
Publisher Clarkson Potter
ISBN 0517703351 ISBN13 9780517703359
Availability 0 units.
More About Martha Stewart
MARTHA STEWART is America's most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
Martha Stewart currently resides in Westport, in the state of Connecticut.
Reviews - What do customers think about The Martha Stewart Cookbook: Collected Recipes for Every Day?
Fine compilation of Martha Stewart's recipes Mar 1, 2008
This 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 this site 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.
One of the first Martha Stewart cookbooks that I bought Jan 28, 2008
This 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.
Martha to the rescue! Jan 14, 2008
I have been using this book for about five years and it has always been great for looking up basics and easy ways to prepare them. The other day I picked up some lovely Norwegian salmon filets and then fennel was haunting me so I got that too, once I got home this was one of the cook book choices that I had laid out in front of me, and even I was shocked to actually find a recipe called "Salmon with Fennel" on page 232. I usually buy bits and pieces and try to throw them together in an edible way, but this book always comes to my rescue. You can look up virtually any ingredient and find a "correct" standard recipe to make, that ingredient follows up with more options for more varied meals with similar undertones on next page.
The "White corn chowder" on page 141 has been my favorite soup for the past few years, I also made artichokes for the first time using this book, and it was for a room full of hungry guests; that turned out great as well. There are countless yummy potato recipes in here as well; it pleases my little Polish heart to see so much love given to this starch.
This book has so many side dishes that my head is spinning when I try to think about what to make, obviously they are easy recipes, with a handful of ingredients. All I have to do is look up my favorite thing and viola, a whole world of recipes unfolds before me.
This book has following chapters with full detail and dedication of preparation:
- Introduction - The Pantry - The Basics - Hors D'oeuvres - Eggs - Breads, Biscuits and Sandwiches - Soups - Meat - Poultry and Game Birds - Fish and Shellfish - Vegetables and other side dishes - Salads - Potatoes - Pastas, Grains and Rice - Entertaining a crowd - Desserts - Pies and Tarts - Ice Cream and Sorbets - Cakes and Cookies - Wedding Cakes - Dips, Sauces and Butters - Preserves, Vinegars and more - Beverages
This book is great for looking up basic ways of preparing just about anything, but it has many variations. Many cookbooks will only have 3-4 recipes for Salmon lets say, but this has a few pages. And besides, this can be purchased used for a laughable price, this book pays for itself with even one use.
- Kasia S.
Awesome!!!!!!! Dec 20, 2003
I use this book almost exclusively....despite Martha's latest shinanagins. I call it the "Bible". I rely on this cookbook! Please do not buy anything else. She makes every recipe simple and small, easy to follow. This cookbook makes the amateur into a pro!!!!!!!!
The Martha Stewart Cookbook: Collected Recipes for Every Day Dec 3, 2003
This is best cookbook!!! The recipes are easy and taste great. I love that most of the ingredients needed, I ususally have in my pantry.