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The Martha Stewart Living Cookbook: The Original Classics

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There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well into the magazine’s second decade, the editors of Martha’s flagship magazine have revisited this landmark cookbook, adding new content such as suggested menus, an updated pantry and equipment section, a revised source list, how-to photos, and nutritional information to reflect the way we cook today. From basics to breakfast, from poultry to pastry, The Martha Stewart Living Cookbook–The Original Classics is filled with recipes for every cook and every occasion. Whether it’s a special dinner party, a sit-down luncheon for a bride-to-be, or a casual weeknight supper, this updated collection offers wonderful options across 22 categories, including Starters, Meat, Poultry, Fish and Shellfish, Salads, Soups, Meatless Main Dishes, and Desserts. Throughout, there are essential classes (cooking 101s) for dishes that should be in every cook’s repertoire: roast turkey, whole poached salmon, glazed ham, prime rib roast, macaroni and cheese, fried chicken, and mashed potatoes, as well as recipes that invite you to stretch your cooking knowledge and expertise. Helpful tips and techniques, comprehensive equipment glossaries, plus a guide to finding unusual ingredients make the kitchen-tested recipes accessible to home cooks everywhere. The Martha Stewart Living Cookbook–The Original Classics belongs on every kitchen counter in America.


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There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well into the magazine’s second decade, the editors of Martha’s flagship magazine have revisited this landmark cookbook, adding new content such as suggested menus, an updated pantry and equipment section, a revised source list, how-to photos, and nutritional information to reflect the way we cook today. From basics to breakfast, from poultry to pastry, The Martha Stewart Living Cookbook–The Original Classics is filled with recipes for every cook and every occasion. Whether it’s a special dinner party, a sit-down luncheon for a bride-to-be, or a casual weeknight supper, this updated collection offers wonderful options across 22 categories, including Starters, Meat, Poultry, Fish and Shellfish, Salads, Soups, Meatless Main Dishes, and Desserts. Throughout, there are essential classes (cooking 101s) for dishes that should be in every cook’s repertoire: roast turkey, whole poached salmon, glazed ham, prime rib roast, macaroni and cheese, fried chicken, and mashed potatoes, as well as recipes that invite you to stretch your cooking knowledge and expertise. Helpful tips and techniques, comprehensive equipment glossaries, plus a guide to finding unusual ingredients make the kitchen-tested recipes accessible to home cooks everywhere. The Martha Stewart Living Cookbook–The Original Classics belongs on every kitchen counter in America.

30 review for The Martha Stewart Living Cookbook: The Original Classics

  1. 5 out of 5

    Diana

    I don’t see myself pulling this book off my shelf on a regular basis; however, I wouldn’t consider my cookbook collection complete without it. I know it kind of sounds like I’m contradicting myself but I will try to explain. This book has an enormous amount of information it. Kitchen tools, pantry items, cooking techniques, etc., are all described in great detail. In fact, you don’t even encounter an actual recipe until page 66. It’s nice to have this reference available for basically any questi I don’t see myself pulling this book off my shelf on a regular basis; however, I wouldn’t consider my cookbook collection complete without it. I know it kind of sounds like I’m contradicting myself but I will try to explain. This book has an enormous amount of information it. Kitchen tools, pantry items, cooking techniques, etc., are all described in great detail. In fact, you don’t even encounter an actual recipe until page 66. It’s nice to have this reference available for basically any question I might encounter in regards to cooking. Now as far as the recipes are concerned: Everything I’ve tried so far has been delicious. There are a LOT of recipes so there is no worry about not being able to find anything. Nothing crazy or different— I would describe these dishes as your standard or staple recipes that most people want to know how to cook at some point in their lives. A vegetarian section is also included. The recipes are very involved. If you’re like me, you will perceive this as having more options when preparing food. For example in her first recipe of the book, deviled eggs, Martha doesn’t want you to use store bought mayonnaise. She wants you to flip to a different page to follow the “homemade mayonnaise” recipe first. Then you will be all set to go back and follow that deviled egg recipe with the homemade mayonnaise. It is my experience that the more homemade ingredients involved, the more delicious the food. Of course, the average person doesn’t have the time or energy to put into preparing lengthy involved recipes all the time. I think it’s great fun, I just can’t always do it. So I really like the option this book gives me to choose a recipe and make a meal completely from scratch, halfway from scratch, or hardly at all from scratch depending on my mood and especially depending on my time and energy of the current day. The only drawback is that there are very limited pictures. Some of the recipes have small informative black and white photos to illustrate steps in the process but as far as appetizing color photos of the finished product, very few.

  2. 4 out of 5

    Manik Sukoco

    This a good book by Martha Stewart, is a recollection of all her most famous recipes, isn't a book with tons of pictures, so if you are looking at that you won't find it. Love the classic recipes. Can't wait to try them!

  3. 4 out of 5

    Rachel C.

    Along with Bittman's book, this is my go-to reference for foundation recipes and techniques. I picked up the set (this volume, plus the blue-covered Vol. 2) secondhand at The Strand ages ago. I paid something like $12 apiece, and they've since proven themselves invaluable. Say what you will about her morals or her personality, Martha Stewart knows how to cook and she ran a tight ship at MSL. I'm sure their test kitchens rivaled DuPont's labs for method and precision. And while my own cooking styl Along with Bittman's book, this is my go-to reference for foundation recipes and techniques. I picked up the set (this volume, plus the blue-covered Vol. 2) secondhand at The Strand ages ago. I paid something like $12 apiece, and they've since proven themselves invaluable. Say what you will about her morals or her personality, Martha Stewart knows how to cook and she ran a tight ship at MSL. I'm sure their test kitchens rivaled DuPont's labs for method and precision. And while my own cooking style might generously be labeled "freestyle," I appreciate that level of attention to detail. The very thorough and descriptive indexes are a large part of the reason these books make such excellent reference sources. If you have both, use the index in the second volume; it cross-references all of the recipes in the first. No pictures, though, so not great for inspiration browsing.

  4. 4 out of 5

    Nonnie

    2000, 2007 I do know how to cook, but I find basic American food to be too high in fat, salt, sugars and basically things that are bad for you. I also think a lot of it is pretty flat and tasteless. ( I love ethnic foods best) This book is pretty much European in flavor and technique, but I do have to watch the salt and fat content of the recipes. I do consider it a GO TO BOOK for basic cooking, if I am stumped for what to bring to a gathering or party this and the sister book NEW CLASSICS are th 2000, 2007 I do know how to cook, but I find basic American food to be too high in fat, salt, sugars and basically things that are bad for you. I also think a lot of it is pretty flat and tasteless. ( I love ethnic foods best) This book is pretty much European in flavor and technique, but I do have to watch the salt and fat content of the recipes. I do consider it a GO TO BOOK for basic cooking, if I am stumped for what to bring to a gathering or party this and the sister book NEW CLASSICS are the books I read. I reference it a lot. I consider it a great book to give to a new bride. Yes I am using it for my THANKSGIVING TURKEY. Nonnie, http://nonniequiltingdreams.wordpress... Nonnie's Quilting Dreams - Blog http://www.goodreads.com/review/list/... GOOD READS http://nonniesquiltingdreams.podbean.... Nonnie's Quilting Dreams- Podcast . .

  5. 5 out of 5

    Amberjean

    OK, so here's the thing. I'm a little embarrassed, but I love these survey-size Martha cookbooks. There are lots of recipes that don't involve cans of limp vegetables, ground beef, or the perennial cream of mushroom soup. If you cull appropriately, there are good, simple recipes that use a variety of spice-sets, and a variety of veggies and fruits. When you have beets or kholrabi (sp?) in your CSA box and no idea what to do....you can call Martha. There are also basics that you're too embarrasse OK, so here's the thing. I'm a little embarrassed, but I love these survey-size Martha cookbooks. There are lots of recipes that don't involve cans of limp vegetables, ground beef, or the perennial cream of mushroom soup. If you cull appropriately, there are good, simple recipes that use a variety of spice-sets, and a variety of veggies and fruits. When you have beets or kholrabi (sp?) in your CSA box and no idea what to do....you can call Martha. There are also basics that you're too embarrassed to ask about (can't remember how to boil eggs or pop popcorn? Ask Martha.) The only cookbook I've liked better recently is my 1940 good housekeeping cookbook, which has many of the same virtues, but a lot more gravy.

  6. 5 out of 5

    Catherine Woodman

    This is not as good as the New Classics cookbook that is the companion to this one--the indexes are cross-referenced (another organizational touch that is nice). The recipes here are a little more traditional and a little heavier. This book is also available on ebook, and right now one of the few, so nice that it is well done

  7. 4 out of 5

    P.

    I bought this just to have an up-to-date reference sort of cookbook, considering that I only had my grandma's Betty Crocker binder before this came into my kitchen, plus the internet. I trust Martha and her minions.

  8. 5 out of 5

    Pam

    Contains some real gems like Butternut Squash Risotto and Oatmeal Chocolate Chip Cookies.

  9. 5 out of 5

    Bridget

    If you like her magazine, you will like her books. Very detailed. This book has an autographed bookplate and autographed picture of Martha Stewart.

  10. 4 out of 5

    Bridget

    If you like her magazine, you will like her books. Very detailed.

  11. 4 out of 5

    Trish

    the mac and cheese is AMAZING you guys. on the real, one of my favorite things to make, eat and serve.

  12. 4 out of 5

    Sabrina

    Great all around cook book!

  13. 4 out of 5

    Krystal

    Lots of good recipes. Some are pretty demanding, but still lots of good stuff.

  14. 4 out of 5

    Lauren Bradshaw

    Martha Stewart is a beautiful cook. Her food is always delicious and reminds me of home. Some recipes difficult to acquire the ingredients however overall a good cook book

  15. 5 out of 5

    Shelly

    The first edition from 2000 was good; in fact, I use it a lot. But after looking through this edition, I returned it. Some of the best basic recipes were not in it.

  16. 5 out of 5

    Mary

    Typical Martha but her techniques are usually flawless. Some interesting recipes. The technique for perfect hard-boiled eggs on p 63 works every time.

  17. 4 out of 5

    Jo

    Simple, plan, complete! This is vol. 1 of 2

  18. 5 out of 5

    Lillian

    purchased at jellys in honolulu. lots more basic instructions to build up to fancy dancy cookery. our spanikopita came out like a dream and martha helped!!

  19. 5 out of 5

    Shay

    This is the essential Martha cookbook. a great reference if you are cooking your first roast, soufle, anything that may intimidate.

  20. 4 out of 5

    Jodi G.

  21. 4 out of 5

    Jessica

  22. 5 out of 5

    Michael P Burton

  23. 4 out of 5

    Jen

  24. 4 out of 5

    Gayle

  25. 5 out of 5

    Miss M D Howells

  26. 4 out of 5

    S Vanorse

  27. 5 out of 5

    Martha

  28. 5 out of 5

    BellaRosa

  29. 4 out of 5

    Constance

  30. 4 out of 5

    Elizabeth

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