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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook | 
| Author: Martha Stewart
Brand: Martha Stewart
Category: Book
List Price: $45.00
Buy New: $19.48
You Save: $25.52 (57%)
New (57) Used (11) Collectible (2) from $19.48
Rating:  6 reviews
Sales Rank: 183
Media: Hardcover
Pages: 512
Number Of Items: 1
Shipping Weight (lbs): 4.4
Dimensions (in): 10.2 x 8.4 x 1.7
MPN: RH04500
ISBN: 0307396444
Dewey Decimal Number: 641.5
EAN: 9780307396440
ASIN: 0307396444
Publication Date: October 21, 2008 (New: Last 30 Days)
Availability: Usually ships in 1-2 business days
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Product Description
Class is in session, and Martha Stewart is your instructor! This amazingly informative cookbook features over 200 delicious recipes with step-by-step photographs that don't just teach you what to cook, but how to cook it.
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| Customer Reviews: Read 1 more reviews...
 Not For The Beginner Cook, Too High End. November 14, 2008
kiwanissandy (Heart of Ohio)
6 out of 6 found this review helpful
My thoughts are if you're a beginning cook then this is too high end a book for you. I'm not saying that to be mean but I'm saying it because a beginner would be too intimidated by Martha Stewart's style. A beginner needs "How To Cook Without A Book" by Pam Anderson, or even better, "Betty Crocker Basics". Another great one but it has no photos is "Saving Dinner Basics" by Leanne Ely. All of which are books that teach beginners how to begin cooking. These books tell you how to make, cut, chop, dice and then actually give you the recipe so you can do all that step-by-step while preparing a complete meal. Which is what we need for everyday to bring families back to the dinner table.
I have all 4 cookbooks and by far would turn to the "Betty Crocker Basics" over and over. This Martha Stewart book (while I am a Martha fan) gives you instructions for making your own lemon curd, Cassoulet, Pate a Choux, court bouillon, etc. I just don't see a beginning cook tackling these dishes.
This book is for making scrambled eggs with caviar in eggshell cups which is on page 87. And for steaming eggs inside artichokes and making homemade Hollandaise Sauce which is on page 83. And making Fish Fumet from scratch, page 55. And Duck Confit, page 232. The list goes on and on.
This book is published in the typical Martha Stewart fashion. It has beautiful photographs, heavy weight pages, the book is 503 pages so it is huge and overboard on everything. But if you really want real recipes and real cooking lessons and real everyday meals, turn to the other three books I mentioned. If you had to choose I'd start with the Betty Crocker Basics, it has pictures and clear instructions. It also has a complete entertaining section so if you do need a fancy recipe they're in there. The other two I recommended don't have pictures.
I also have "How To Cook Everything" by Mark Bittman but I would pass on that one as well.
I just don't know that this is for the real home cook, and if you're a Martha Stewart type cook then you already know how to do most of these dishes. Good luck and Happy Cooking. I hope this helps.
 Martha and Ayurveda? November 14, 2008
"Constantine" (NEW YORK CITY)
0 out of 5 found this review helpful
Martha's book is great, as are her other endeavors. She gives us the impetus and enthusiasm to be better and have quality lives. Believe it or not, I read her book together with the Yale doctor's book on Eastern/Oriental medicine: Ayurveda: A Comprehensive Guide to Traditional Indian Medicine for the West. Frank John Ninivaggi MD has combined nutrition with healthy mind and spirit. I recommend both books.
a must have for beginners like me November 13, 2008
T. Hollis (Birmingham, AL)
1 out of 1 found this review helpful
I enjoy cooking but often when I find recipes to make they are very complicated with a lot of ingrediants and do not give very good directions. This book explained so much to me and I often use it as a reference when I don't know how to do something. All the recipes I've tried taste great and don't require excessive ingrediates. Martha Stewart created a winner with this one.
Very accessible cookbook with a lot of useful features November 7, 2008
Steven A. Peterson (Hershey, PA (Born in Kewanee, IL))
13 out of 13 found this review helpful
A while back, I purchased "The Martha Stewart Cookbook." It had many recipes, some of which I tried. The one issue I had was that it was a higher end cookbook in that amateur chefs would not, to my mind, find a lot of the recipes something that they would want to take on. This volume is much more accessible to would be chefs at all levels of expertise. This book has a different focus. As Stewart says (Page vi): "This book has been designed and written as a course of study, very much like a college course on chemistry. . . ." The front cover says that this "is the new gold standard for everyone who truly wants to know his or her way around the kitchen."
The first section is termed "Basics." For the person who is early in their "cooking career," this is most useful. The first couple pages are "A Cook's Golden Rules." One which I have come to find most useful after a lot of harrowing efforts without the proper preparation: "Get in the habit of doing what the French call 'mise en place,' or preparing your ingredients. . .before beginning a recipe. I have come to depend on about ten little glass containers that I have, putting, for example, time in one, garlic in another, and so on. When the recipe calls for an ingredient, it's already measured and ready to go. Then, key pieces of equipment that the would-be chef would need, such as saucepans, a wok, cookie sheets, wire racks, basic tools such as slotted spoons. Then, on to knives, herbs, and seasonings. There is more, but that gives a sense.
Then, on to recipes. I have come to depend on chicken stock as an adjunct to many recipes. On pages 41 and 42, Stewart shows one how to make stock. The second segment on recipes features eggs. Stewart does a nice job of describing how one should prepare eggs. And there is a nice recipe for an herb-filled omelet on pages 87-89. I have tried this and it is tasty and pretty easy to make. Also nice is a set of variations on the basic recipe.
The section on meats and poultry and fish provides discussion of different cuts (Pages 102-104) and temperatures to which you should cook meats (Page 109). One illustrative recipe is grilled side of salmon. Ingredients include salmon fillets, lemons, oranges, basil, oregano, and salt and pepper. The salmon fillets are grilled over a bed of the fruit. I haven't yet made this, but will do so in the near future. This really jumps off the page to me.
On pages 288-293, Stewart gives us information on what to look for when you buy vegetables (e.g., avoid yellowing Brussels sprouts). Then, some nice vegetable recipes, one of which I have tried and enjoyed, steamed asparagus and bok choy with soy-ginger vinaigrette.
And if you like desserts (I like but try to avoid!), there is a nice section displaying a variety of possibilities.
In short, I really like this book. Lots of solid ideas about how to learn your way around a kitchen and a grocery store and clearly presented recipes.
Life Saver October 27, 2008
Europa (Chicago, IL)
27 out of 30 found this review helpful
Excellent cookbook. I just bought it (at Costco) and it's going to be a life saver. I'm one of those cooks that can burn water. This book not only has step by step instructions with photos but also explains why an ingredient is important or how it should be used or what it tastes like, etc... It's like a cooking lesson 'on demand'.
Great Christmas gift idea.
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