The Martha Stewart Living Cookbook: The Original Classics

by Martha Stewart

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

640 pages, Kindle Edition

First published October 10, 2000

About the author

Martha Helen Stewart is an American retail businesswoman, writer, and television personality. As the founder of Martha Stewart Living Omnimedia, focusing on home and hospitality, she gained success through a variety of business ventures, encompassing publishing, broadcasting, merchandising and e-commerce. She has written numerous bestselling books, was the publisher of Martha Stewart Living magazine and hosted two syndicated television programs: Martha Stewart Living, which ran from 1993 to 2004, and The Martha Stewart Show, which ran from 2005 to 2012.
In 2004, Stewart was convicted of felony charges related to the ImClone stock trading case; she served five months in federal prison for fraud and was released in March 2005. There was speculation that the incident would effectively end her media empire, but in 2005 Stewart began a comeback campaign and her company returned to profitability in 2006. Stewart rejoined the board of directors of Martha Stewart Living Omnimedia in 2011 and became chairwoman of her namesake company again in 2012. The company was acquired by Sequential Brands in 2015. Sequential Brands Group agreed in April 2019 to sell Martha Stewart Living Omnimedia, including the Emeril brand, to Marquee Brands for $175 million with benchmarked additional payments.

Reviews

[Diana · Rating 4 out of 5]

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.

[Manik Sukoco · Rating 4 out of 5]

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!

[Kristen · Rating 5 out of 5]

I'm more generous with cookbook ratings than with the typical fiction novel. If even half of the recipes in a given book are amazing, it's getting five stars from me. But this one: this is something special. I found it at DI last week and have made something almost every day from it. It is a collection of the best/favorite 1,200 recipes from 1990-2000 from the Martha Stewart Living Magazine that decade.

Martha has the last word on baking. She just does. She combines techniques right into the recipe instructions so you know exactly what to do and how to get an incredible finished dish. Everything I've made so far is in the baking category---desserts, breakfasts, breads, etc., but I've tabbed several dozen other dishes--main courses, salads, homemade dressings, and meat dishes--that I am confident will turn out great.

[Rachel C. · Rating 5 out of 5]

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.

[Amberjean · Rating 4 out of 5]

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.

[P. · Rating 3 out of 5]

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.

[Susan Molloy · Rating 3 out of 5]

🖍️Here are Martha Stewart's "classic" recipes. A few were good, most are pretentious, and I donated my copy, so I hope someone else found it more useful than I did.

📖 Book version.

[Martha Hall · Rating 5 out of 5]

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

[Liz · Rating 5 out of 5]

Not sure if it counts as reading from cover to cover, but I have gone through every page in this book and earmarked the recipes that I want to try/really love. :-)

[Brandi · Rating 5 out of 5]

Found some very good recipes in here. Not pictures with all recipes though. I liked the desserts.

[Faith Hamilton · Rating 5 out of 5]

I worship this woman (minus the insider trading)

[Nonnie · Rating 5 out of 5]

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

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Nonnie's Quilting Dreams- Podcast

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[Catherine Woodman · Rating 4 out of 5]

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

[Shay · Rating 5 out of 5]

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

[Jo · Rating 5 out of 5]

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

[Krystal · Rating 4 out of 5]

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

[Bridget · Rating 4 out of 5]

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

[Bridget · Rating 4 out of 5]

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

[Lillian · Rating 5 out of 5]

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!!

[Trish · Rating 5 out of 5]

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

[Sabrina]

Great all around cook book!

[Shelly · Rating 2 out of 5]

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.

[Mary D · Rating 3 out of 5]

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

[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

[Jaq · Rating 3 out of 5]

For north American cooks this is a comprehensive guide to cooking. But alas I don't live in the Northern Hemisphere.....

[Jennie · Rating 5 out of 5]

You can hate her if you want to, but I love this cookbook.

[Beka · Rating 3 out of 5]

Martha Quality, but nothing that stands out as spectacular.

[Kim · Rating 2 out of 5]

Not really how we eat, but the wine and black pepper poached pears are great!