The Martha Stewart Cookbook: Collected Recipes for Every Day

by Martha Stewart

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, Culinary

Hardcover

First published October 10, 1995

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

[Steven Peterson · Rating 4 out of 5]

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 Amazon 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.

[Lorna Casavant · Rating 5 out of 5]

I've gotten several of my go-to recipes from this book. Lexie's Favorite chocolate cookies are to die for, the banana bread is absolutely decadent. The pancake and the waffle recipes are THE best. I keep trying others and my family protests... loudly. There's is also a carrot soup in there with coriander which is wonderful. Yes, there are some recipes that call for more exotic ingredients, but many do not. Also, you can substitute in most cases. What I have found from this book is there are quite a few basic recipes that are done very well. These are the treasures in this book.

[Katy German · Rating 1 out of 5]

Avoid this book. Do not use the recipies in this book. Do not give this book even to your enemies; it is possible they might use it to feed a good person. There are no good basic, intermediate or advanced recipies. There are no good catering-level, feed-many-dozens-of-people recipies here. My advice: Go camping and use this book to fuel a fire and roast the fish you caught earlier in the day over it.

[Kasia · Rating 5 out of 5]

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.

[Melani · Rating 4 out of 5]

this is a pretty comprehensive basic cookbook. it's full of Martha's advice, and you can practically hear her talking to you so distinctive is her voice. you have to appreciate her brand of pretension, but I do and I enjoy it. some of the things in here are pretty basic, and some are things I'm never going to make but it's still very informative. one wierd thing about this one though is that it's a compilation of her previous (before 1995) books, which included entertaining books, so there are recipes to feed 20 and recipes to feed 4-6. it's a wierd dichotomy. it's definitely a useful book though and one I'm happy to have. my one real complaint is that in the jams section she doesn't really give canning instructions, and in fact mentions using the hot wax method (something you really shouldn't do and we knew that when the book was published). but it's such a small section that those parts don't bother me.

[Erin]

This is one of two cooking books i use daily. I love how she uses both advanced and intermediate techniques. I would recommend this book to anyone who wants to learn more about advanced cooking, but also likes simple and fresh recipes. Some recipes are very hard (French rolls), while others super simple (banana bread). I found this at half price books and on a whim bought it. It's a kitchen staple as is the "Joy of Cooking." Stewart's sugar cookie recipe is a modern classic.

[Silagh White · Rating 5 out of 5]

My copy is regularly referenced. It's appropriately stained and dog-eared (although I'm sure the author would not appreciate it). Recipes are well written, and straight forward. Try the marshamallow recipe. It's delicious.

[Tory · Rating 4 out of 5]

This is a unique cookbook and great resource for the right audience. I've loved it since I was old enough to leaf through my mom's copy and dream about making some of it's more distinctive recipes, despite not being skilled enough to accomplish the vision I pictured. I've rediscovered it now that I'm more confident in the kitchen and have the resources to actually make many of the recipes.

I recommend it if you're a fan of Martha's early work and aesthetic, particularly of that period during the 80s and 90s when herself and her brand/publications were more synonymous, before the brand expanded in the 2000s to the point where her cookbooks feel the stronger influence of editors. There are still great recipes found in the later cookbooks, but this one feels the most "Martha", in my opinion. Her personal anecdotes include tips, explanations, and memories she has of many recipes.

You're also more likely to enjoy this if you enjoy cookbooks that are aspirational as well as practical. It's unlikely I'll ever make cassoulet to serve 100 or a wedding cake, but I appreciate having the resource to do that. At the same time, I'll always turn to chapters like Pies and Tarts when I want to make a single beautiful pie crust for the holidays.

This probably won't be a one-and-done cookbook for an absolute beginner, since many recipes assume an understanding of technique. Already having intermediate skills, I like how reserved Martha is with her explanations where basics are concerned, yet detailed enough to give me the essential points when handling more complex recipes. She writes like she speaks, straight to the point.

I could have gone with 5 stars for this book purely for inspiration, but I chose 4 because, being a visual person, I would love a few pictures for some of the more unusual recipes. There are helpful drawings for some steps that benefit from a visual guide, like stuffing poultry and rolling puff pastry.

[Julie · Rating 3 out of 5]

This has some recipes that look really good, but many recipes that I won't ever make.

[Dawn Wells · Rating 4 out of 5]

Not the easiest recipes but most tested turned out well

[Nicki Syx · Rating 5 out of 5]

Uniquely Martha. Updated favorites along with classics.
Simple to the advanced cook can find a dish to create! 💜

[Mike (the Paladin) · Rating 3 out of 5]

It only get's 3 stars not because it isn't a wonderful cook book, but because it doesn't get all that much use...I mean if I need to have course sea salt, or apricot sugar I have to make a special trip to the market. It's been a long time since I decided to prepare (for example) miniature leek and smoked salmon quiches...on the other hand, sliced tomatoes with mozzarella and basil...sure.

This is a fine book and has a great deal of range, I just tend to use lighter ones with more common fare more often. Recommended, just a little elaborate. Do you enjoy cooking and trying new recipes? Probably something you will enjoy. I tend to use some of my others a lttle more often.

[Beck Frost · Rating 2 out of 5]

I had to give up on ever using this cookbook. The recipes that had everyday ingredients that I actually had were impossible for me to follow. All the recipes that had clearer instructions had ingredients that I would have had to go out of my way to purchase, and at such a price that the meal would have been cheaper for me to find a restaurant serving it instead...and then I would not have had the clean up of the kitchen and dishes! So, not a good cookbook for me. I just will stick to my old copy of Better Home and Gardens cookbook for basics and the Internet when I really need something more elaborate.

[Katie Kenig · Rating 5 out of 5]

Absolutely one of my must-haves. This has all the essential Martha recipes, like her royal icing, is nicely presented, and has something for every occasion. Perfect when you're cooking for company or want to make an impression. Most of these recipes are a little more time consuming than those from an "average" cookbook, and occasionally require special tools like silpat mats and the like, but are plenty easy to follow (no need to be a gourmet chef to make beautiful food, in other words).

[L. · Rating 1 out of 5]

Worst cookbook I have ever used. Martha needs to test the recipes herself, rather than having her lackies do it for her. The caramel recipe was so hard I could tile my kitchen. Before you say "you cooked it too long", I cooked it at a lower temperature for a shorter time. I have been cooking for 27 years and know that her ingredient amounts are way off. Perhaps her team should take a chemistry lesson from Alton Brown before writing another book.

[Allison Caylor · Rating 5 out of 5]

This is one of three cookbooks that I rely on day-to-day. I love how she goes with the real, no-shortcut way of cooking. I work to avoid white flour, refined sugar, and vegetable oils, and she doesn't, but I still come here when I need any classic, no-shortcuts recipe. Everything is covered, from barbecue chicken to homemade pasta to fresh mayonnaise and dressings. There are also a number of gourmet recipes, including appetizers for crowds. I think every serious home cook should own this book.

[Heidi · Rating 5 out of 5]

I love Martha Stewart. I love this book. I've had it for years and it is right up there with the Joy of Cooking and the Art of Simple Food. However, I use these recipes when I want to make food that impresses: restaurant quality dishes--when butter/fat/sugar content isn't an issue. When cooking on a day-to-day basis, I highly recommend...something else.

[Laura · Rating 4 out of 5]

I've tried several recipes from this book, and have loved them all. Particularly the pumpkin pie recipe is the best I've ever had (and I'm not even a huge fan of pumpkin pie). The writing, arrangement and organization of this book are all stellar, thus it is a common bride-to-be present from me to any lady I know getting married.

[Katrinka · Rating 5 out of 5]

I bought this book a while back when the local Borders was going out of business--I snagged this baby at half price. It quickly became one of my favorite cook books and every recipe I've tried has been a winner. Sure, it has some recipes for fancy soirees that this country gal won't be using, but who cares? The recipes I do love are there, with a great index, too.

[Katie · Rating 2 out of 5]

by "collected", they actually mean "we control-V'd this whole bitch; good luck!". seriously random. two stars since i based a lot of the menu from my holiday hambake #1 from here. and only two because the salad and dessert (christmas salad and croquembouche) were the evening's lowlights.

[Kimberly · Rating 4 out of 5]

This book is kept on my kitchen counter and used frequently. The recipes are easy to follow and any one can make them. I believe most people are intimidated because it's Martha Stewart, but after making many of her delicious breads and cookies I believe even a novice can do it.

[Christy Macbean · Rating 1 out of 5]

This is not the book to use if you want to make something with items readily on hand. Every recipe I tried required a trip to the store, sometimes to a specialty shop. No thanks Martha! My copy was sent to the second hand store.

[Dori · Rating 3 out of 5]

Some great recipes in here, particularly for simple, creative, and classy appetizers. However, the sheer density of this cookbook plus the lack of any photos or illustrations of any of the recipes was a major detractor for me.

[Alice · Rating 5 out of 5]

I always enjoy most anything by Martha Stewart and I always try to find cookbooks , crafting books , etc. by her. I love this cookbook the Coconut cake is one of my favorite recipes to make . It's a basic everyday cookbook with variety for everyone .

[Pia Vidal · Rating 5 out of 5]

Just as the title says: collected recipes for every day. Of course for people who like to cook. Not a book for someone that is use to throw a can of soup and a piece of meat in the crackpot, which I'm not criticising, just pointing the different styles of cooking.

[Valerie · Rating 3 out of 5]

I've made her recipe for banana bread about a million times. Thanks, Martha!

[Krystal · Rating 4 out of 5]

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

[Elisabeth · Rating 4 out of 5]

Why didn't Ken Lay go to jail?

Ooops! different forum. Martha Rules in teh kitchen. Free Martha!!!

[Bridget · Rating 4 out of 5]

A very detailed cookbook like Martha, herself!

[Suzanne · Rating 3 out of 5]

Dog-eared and food splattered. I have used it often over the last 15 years