Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A Cookbook

Martha Stewart's Cooking School

by Martha Stewart

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart's Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it's aimed at teaching you how to cook, not simply what to cook. Delve in and soon you'll be roasting, broiling, braising, stewing, sauteing, steaming, and poaching with confidence and competence. In addition to the techniques, you'll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You'll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart's Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, How To, Health

504 pages, Hardcover

First published January 1, 2008

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

[Hilary · Rating 2 out of 5]

Let me first state I am a fan of all things Martha. That said,I'm not really sure who this was intended for; if you don't know how to cook this book will certainly be overwhelming and intimidating, if you already know how to cook, far too basic. Perhaps it is intended as a textbook for people who want to work at MSLO.

[Milton Public Library · Rating 4 out of 5]

Martha Stewart gives you all of the skills you need to be a successful at home cook. Did we ever doubt her? Have you ever wondered which knife to use for certain purposes? How about how to make a rue? Martha has that all covered in this book (which has been so helpful that it has been made into a PBS TV Series)! Don't be intimidated by the weight of this book because it does an excellent job of guiding you on how to cook, from the basics to more advanced techniques. As a person who does not consider herself a cook, this book was a big help! My scrambled eggs, for instance, have never tasted better. Cooking can seem daunting at times and this book guides you like no other!

Find it today: https://ent.sharelibraries.info/clien...

Ashley C. / Milton Public Library #CheckOutMPL

[Darby · Rating 5 out of 5]

From publisher:

"Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education."

I say if you don't know how to cook at all - first go to Betty Crocker. But if you are ready to move up and beyond then this is the book for you.

I know a lot of people don't like anything Martha Stewart's does. I know she can be intimidating and scary. But this book is fantastic. First and for most the information is amazing. Next the photography is beautiful and supports the information in a wonderful pairing. This book covers some basics but also takes things a step beyond to help you understand how to cook which will ultimately make you a better cook.

The books covers:

* Equipment lists that tell you everything from a loaf pan to a dutch oven to a spider (which is wide shallow mesh skimmer with a long handle great for removing food from hot oil or boiling water).
* It gives you a run down on knives and what they do and how to care for them.
* Shows how to do basic vegetable cuts and more special cuts like the lozenge which is to cut them into thin slices and then stack the slices and cut into strips. Making cuts on the diagonally to achieve a diamond shape.
* The book covers some basic herbs: how to wash, store, cook and few other tips for them.
* It has a several pages on just onions. Photos of the different kinds, how to peel, slice, cut, chop, saute, caramelize the various kinds.
* Making stock from a basic chicken stock to how to make a consomme or cream soup. It not only tell you how to make them but a glossary of terms and tips.
* Eggs - how to boil, poach, coddle, make a frittata and so on.
* Meat, Fish and Poultry - It has charts to show what each cut of meat and how to buy. It shows how not only how to roast, grill saute, braise, stew and many other things to create the perfect meat dish but also shows how to tie a roast, stuff a turkey, get charcoal ready for a grill, how to carve a duck and many other techniques.
* Vegetables - how to steam, wilt, simmer, saute, grill, make a green salad and many other ways to cook vegetables. It also has a buying guide what to look for, what to avoid, storage and cooking method.
* Pasta - how to make fresh pasta, gnocchi, sauce, baked pasta dishes and several other things.
* Dried Beans and Grains - how to cook and varieties of beans and grains


And finally....

* Dessert - how to cream butter, cut butter into flour, make meringue, a souffle, sorbet and many many other things. It include a chart showing a variety of berries and stone fruits


PLUS all that throughout the whole book there are recipes upon recipes....from gourmet to just basic comfort food

Minestrone Soup
Squash and Goat Cheese Frittata
Chicken Piccata
Pan-Seared Strip Steak with Mustard Cream Sauce
Buttermilk Fried Chicken
Creamed Spinach
Herbed Rosti with Wild Mushrooms
Glazed Turnips
Gnocchi with Basil Pesto
Lasagne
Cassoulet
Rice Pilaf
Double Crusted Apple Pie
Creme Brulee
Poached Apricots
Yellow Buttercake with Chocolate Buttercream Frosting

It is a beautiful book with a wealth of information that I think anyone who wants to learn more about cooking and enjoys eating good food should have in their kitchen.

[Marathon County Public Library · Rating 4 out of 5]

Martha Stewart gives you all of the skills you need to be a successful at home cook. Have you ever wondered which knife to use for certain purposes? How about how to make a rue? Martha has that all covered in this book (which has been so helpful that it has been made into a PBS TV Series)! Don't be intimidated by the weight of this book because it does an excellent job of guiding you on how to cook, from the basics to more advanced techniques. As a person who does not consider herself a cook, this book was a big help! My scrambled eggs, for instance, have never tasted better. Cooking can seem daunting at times and this book guides you like no other.

Ashley C. / Marathon County Public Library
Find this book in our library catalog.

[Steven Peterson · Rating 5 out of 5]

Some of Martha Stewart's cookbooks are more for advanced chefs than amateurs. This book is one whose recipes I can handle! On page vi, Stewart notes the purpose of this work: "The work has been designed and written as a course of study. . .which requires the student to master the basics before performing more advanced requirements."

There is a lot of good "how to" information upfront (including equipment, knives, seasonings, etc. that one needs in the kitchen).

But it's the recipes that are central, at least for me. Some that struck my fancy: herb-filled omelet, perfect roast chicken, grilled side of salmon, steamed asparagus and bok choy with soy-ginger vinaigrette, grilled asparagus, bolognese sauce, and so on.

All in all, a good resource.

[Nicole Wagner · Rating 4 out of 5]

Martha Stewart is always amazing. I knew I'd enjoy thumbing through this book when I borrowed it from the library. I even learned one or two slick new cooking techniques from this book.

What this ISN'T, is a cookbook. It includes quite a few recipes, but it's really a textbook to be studied by someone who wants to become more serious about using classical cooking in the home.

[Holly · Rating 3 out of 5]

I'm not sure exactly how to place this one. It is far too overwhelming a volume for a beginning cook, and yet who else would need it?
As a reference of all things cooking, it's certainly comprehensive. I doubt there is a cooking technique that she doesn't explain. But many of the recipes are a tad pretentious. (It IS Martha, after all.) The photography is lovely, as you would expect. Definitely worth a browse, but not sure I'd buy as a cookbook.

[Lindsey · Rating 3 out of 5]

Lots of pictures and step-by-step directions to make things. Some recipes I tried, and others, I'm alright with skipping. I don't feel the need (at this point in my life) to try to make homemade chicken or vegetable broth but I did find some kitchen lessons useful that I had never before learned.

[Kelly Morris]

This is an awesome “textbook” with ALL the information for basic cooking! Martha Stewart is an excellent teacher and guide in this book. I didn’t rate it because it’s hard to rate a textbook. I will use this book again and again!!

[Kelly · Rating 4 out of 5]

A VERY INFORMATIVE BOOK

This book had so much information and techniques, it was like going to a personalized school just for you. It had lots of pictures of the food, the techniques, and the different types of materials used in cooking. It is a great book.

[Caroline · Rating 5 out of 5]

Years and years ago, this book taught me how to cook. Truly. Clear instructions, helpful illustrations...it’s a great starting place if you’re serious about improving skills in the kitchen!

[William · Rating 5 out of 5]

Lots of interesting advice and recipes.

I am particularly interested in the chutney recipes.

[Kirsten · Rating 5 out of 5]

When life gets crazy I love to spend time reading cookbooks, and Martha is a go-to for a reason.

[Brendan · Rating 4 out of 5]

This is a great book to add to your kitchen shelf of cookbooks, whether you own a couple or hundreds, because Martha, and Company, have put everything you need to keep yourself current and educated on kitchen abilities, into one great super book.

Martha began her career in domestic-keeping instructions and education, she wanted quality in photography and instructions. Some of the recipes back in those early days may have been a bit weak, as time has given way to insight of what her followers want, as well as now having greater access to resources, assistance, and proofing, to those who enjoy domestic skills, as many of her fans certainly do, she has come full circle, and become appreciatively demanding in clarity and instruction. This is has never been more obvious than in this latest tome.

As in most cookbooks and instruction manuals, you need clear photography to help bring the point across and to help you understand what is meant by a cut or slice or turn. Sharp, close photos are ladened throughout the book whether showing you veggies or herbs, meat cuts or souffles.

While this book gives full education in kitchen skills, it should not be known for having all kinds of recipes; there are definitely recipes appropriate to the instruction given, but they are basics. Many of Martha's other books would be well-suited to give you a greater range of recipes in which to try your newfound or sharpened abilities.

[Sarah · Rating 5 out of 5]

Originally posted on sarahsbookshelf.com:

You cannot be a serious cook without at least giving a little credit to Martha Stewart for her work getting people interested in the business of cooking at home. One of Stewart’s older cookbooks, Quick Cook Menus, was one of the first books that I purchased as a new cook. Completely out of my league, it was an eye-opening experience that cooking could be much more complicated than boiling water. Fast forward a decade and I’m much more comfortable not only with my ability to boil water, but also many other helpful kitchen tasks.

Today’s book was a more comprehensive collection of instructions on the business of cooking at home. Just a step under professional instruction, this book has a great many beautiful pictures for you to see step-by-step instructions on how to make so many basic dishes. For example, Stewart explains how to make many types of stocks and sauces–many things that some cooks purchase for a variety of reasons. I’m not a favorite of the “weird” ingredient camp, of which this book belongs (at least a little), but Stewart does a great job of explaining why you should purchase one item over another, why you should purchase in-season items, and how you should plan out preparing a meal.

[Brenda Cregor · Rating 1 out of 5]

I am going to do and say something horrifically sassy.

Do not buy this book...unless you like pretty pictures.

Now, I'll admit it. I'm getting it FOR the pictures...but I will NEVER use it to cook one thing.

My bookshelves are replete with Martha Stewart books because she is GREAT at marketing what "looks good" and can definitely "instruct" on how to paint, decorate, build, garden, and make crafts. However, without FAIL, every time I have slaved to make a Martha Stewart recipe, it has fallen short of my expectations, and let me tell you, I DON'T CARE how food LOOKS, I just want it to TASTE GOOD.

Her recipes taste Baaaaad.

So, if you want a book with GORGEOUS photos of food, get this, I will.

But, if you want food that is ACTUALLY EDIBLE...buy the BAREFOOT CONTESSA series.

Ina Garten knows what she's doing.

[Andrea · Rating 3 out of 5]

I think I am done with this book for a while. I liked it, but it is too much and I have been looking at it for about 8 weeks now without cooking anything from it. I like it a lot actually, and I love the pictures, but I don't have time for this kind of cooking. I think I would have liked it better if I had read it in the order of things I might like to start cooking with instead of trying to start at the beginning. It seems like the things I would be less likely to cook were closer to the front and I spent more time there than on the things I would actually make. I plan to revisit this book after I finish school.

[Nadia · Rating 5 out of 5]

This book is amazing! I used her turkey recipe for years as my go to for thanksgiving and it was always a hit! Some of are complicated but they never let you down and are worth every single step. She does a great job explaining tools, terms, and gives clear step by step explanation as well as tips for every recipe. There are pictures for every recipe and truly this is the key for a great cookbook, in my book. If you are new to cooking or just want to learn new techniques or classic recipes like roasting pretty much anything, then this should be on your shelf. I find that I continually keep coming back to it. Martha never lets me down!!

[Katie · Rating 4 out of 5]

I am super excited to read this. Not only are there recipes there are food buying guides and other essential information about cooking that doesn't appear in your regular cook book.
I heart Martha
Update: I finished it! years of it sitting next to my bed and I did it! There is lots of great information about food. The recipes are all pretty standard Martha. Good solid recipes. This will be a great reference book to have when I am looking to try something new. It also helps build up your skills so later on you can take the basics you have learned and create your own stuff.

[Minna · Rating 4 out of 5]

As with 95% of Martha's recipes, this book was very pretty to look at and everything sounded delicious, but I still felt that I had neither the time nor the patience to make most of it. This cookbook was a significant improvement over most others, though, as pictures were included for almost every recipe (very helpful when you're not sure what the in-progress or finished product is supposed to look like) and there were some somewhat-achievable recipes included (I actually copied two down to try out). Overall, this book made Martha's cooking look more-or-less doable: a significant feat!

[Katherine · Rating 4 out of 5]

Great on technique, but most of the recipes involve a few ingredients that the ordinary cook won't have around. This book isn't so much for the person who can't cook as for someone who's comfortable following a recipe and wants to move up to the next level. Lots of photos though, and everything's spelled out pretty well. Wish the recipes had the prep time listed at the top instead of having to go through each step & add it up, but that might be Martha Stewart trying to teach us to read the recipe before beginning.

[Debra Arthur · Rating 4 out of 5]

I own and have read about 178 cook books and another 30 on entertaining. I never cook the same thing twice, which drives ny husband nuts since his mother always made the same dishes over and over. One does not read cook books cover to cover. I read them while I eat lunch each day and plan out menus for upcoming tailgates or parties. This book will make a great gift for anyone looking to improve their cooking. A good kitchen reference. Enjoyed it!

[Leena · Rating 4 out of 5]

If you are like me and need to start from the beginning, at least for cooking, this is a good book to start with. It is really a cooking school full of lessons on things like what tools are necessary in your cupboard, information on stocks, sauces, and all the other basics you need as a new cook. While I've only been able to get through a few of the lessons, I appreciate the level of detail, step by step instructions and detail she goes into.

[Kendall · Rating 5 out of 5]

Love, love, love this book by Stewart and her entourage...a book that is exclusively cooking techniques. It's not a recipe book...it shows how to do things step-by-step with photographs to accompany each step. Explains complicated processes and a few simple ones that are hard to master as well--cutting, slicing and cooking techniques. Great, great book for those who haven't been formally trained as chefs or who want to know more.

[Rachael · Rating 5 out of 5]

I was astounded by how amazingly detailed this book was. I checked it out of the library to see if it was worth buying. Now I most definitely will be adding it to my bookshelves permanently. One might not even need culinary school after reading the techniques and tips in "Martha's Cooking School". In addition to the basics, she includes rabbit, duck, and sole meuniere! This book would be the perfect book for someone looking to learn to cook or to keep as serious reference.

[Jennifer · Rating 4 out of 5]

Just got this, came out Tues. Reading it along side Julia Child's "My Life in France." Makes me want to stay home and cook all day. Book is very informative and will be a nice reference, especially because of the instructive photos that you do not get much of in Joy of Cooking, my main go-to cooking reference until this came out and I started reading about Julia Child.

[Deodand · Rating 3 out of 5]

It's not a recipe book but a technique book. I find it interesting and will try some of the recipes - but I ain't the type to go around making my own stock and such. I'm sure it is a very worthwhile enterprise but I don't have the hours in my day to devote to that level of cooking. I did find the small section on knife skills interesting.

[Mercedes Cordero · Rating 5 out of 5]

Great book to learn the basics and much more. Helps you understand simple things from utensils and what they are for to the different types of herbs, onions and spices and with what types of foods they work. Everything is explained very well, every question answer. Some things (like stocks) are just not practical for me, but it's still wonderful to know how to make them, just in case.

[Lisa · Rating 5 out of 5]

I love this step-by-step instructional cookbook. I have finally perfected scrambled eggs, and I'm working on omelettes. (I've never eaten scrambled eggs which may explain why I've never been able to get them quite right.) I have made the angel food cake several times. A great book for beginner and intermediate cooks.

[Mandy · Rating 4 out of 5]

While this book isn't my "go to" cookbook for the easy weeknight meal, it is a wonderful addition to my kitchen! In classic Martha form, the layout, pictures, and instructions are perfect. There is not a cooking question or technique left uncovered, it really is like going to a cooking class with Martha (my dream). An excellent addition to any kitchen library.