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The Martha Stewart Living Cookbook: The New Classics Hardcover – October 23, 2007


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The Martha Stewart Living Cookbook: The New Classics + Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends
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Product Details

  • Hardcover: 672 pages
  • Publisher: Clarkson Potter; Complete Numbers Starting with 1, 1st Ed edition (October 23, 2007)
  • Language: English
  • ISBN-10: 0307393836
  • ISBN-13: 978-0307393838
  • Product Dimensions: 9.4 x 7.6 x 2.1 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #502,319 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Glazed Ham 101 and Mrs. Kostyra's Babkas
From Martha Stewart, Author of The Martha Stewart Living Cookbook: The Original Classics and The Martha Stewart Living Cookbook: The New Classics

Throughout my childhood in Nutley, New Jersey, holiday meals--and even summer picnics--often included a delicious smoked ham. My father would take special trips into Manhattan to Mr. Kurowycky's shop on the Lower East Side, which specialized in Eastern European-style cured meats. When Dad returned home, we’d score the ham, brush on a thick layer of brown sugar, and bake it in the oven.

I've made many of my own trips to Kurowycky's until very recently, when the store closed. As for the ham’s preparation, I tinkered with the family recipe, incorporating different spices and sweeteners to create my own glaze. In this version, the spice from the yellow mustard and fennel seeds balances the brown sugar and molasses, while the fresh bay leaves wrapped around the shank bone add an ornamental and flavorful finish. --Martha Stewart

See the recipes for Glazed Ham and Mrs. Kostyra's Babkas in the Fall into Cooking store.


About the Author

Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.

Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

More About the Author

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on her website.

Customer Reviews

Great recieps that are easy to prepare.
Candice Rich
This book is a must for every passionate home cook who is willing to expand her/his repertoire.
G. Harrison
Martha Stewart cookbooks are a must have in my collection.
redbirdsfan

Most Helpful Customer Reviews

19 of 21 people found the following review helpful By M. Stewart VINE VOICE on February 11, 2008
Format: Hardcover Verified Purchase
As others have noted, the index in this book contains entries for both this book, in black ink, and for The Martha Stewart Living Cookbook: The Original Classics in blue. Well, since this book has a blue cover, you would (as least I did, and continue to) think the blue ink entries are for the blue-covered book. Not so. The index is pretty good; much better than my old stand-by, the New Cook Book (Better Homes & Gardens New Cookbooks). Many index entries have useful "see also" entries.

There are a few (often just a few per section) helpful black and white photos, and some gorgeous color photos of some recipes. Like other reviews, I've noted some easy and some quite difficult recipes. The print on the pages extends into the gutter (the margin in the binding of the book) too much; when the book is open on the kitchen counter, part of the print is curved down into the binding a bit, making it a little less easy to read.
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15 of 17 people found the following review helpful By E. Tenney-Domanski on December 28, 2007
Format: Hardcover Verified Purchase
This cookbook is extremely useful, as long as you know how to use it. The index is straightforward and helpful, whether you have one or both of the snazzy new cookbooks. The recipes are fabulous, but just keep in mind that some are for casual everyday meals, while others are much more complicated and require a bit more experience to make. I think the book works well, giving less adept cooks new things to try out, while also giving challenges to more advanced and adventurous cooks.
The cooking "necessities" lists in the front are helpful and presented well, and the layout of the book makes it easy to locate the recipes you need and their accompaniments.
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7 of 7 people found the following review helpful By Candice Rich on May 24, 2008
Format: Hardcover Verified Purchase
This is by far one of the best cookbooks I have used. My husband who only cooks one day a week will only use this book. Great recieps that are easy to prepare.
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5 of 5 people found the following review helpful By Rarin" 2 Go on March 29, 2009
Format: Hardcover Verified Purchase
I purchased this book as a wedding present. When it arrived, I had to take time to look through it before passing it on to the young bride. I have been cooking since I was seven years old, even had my own catering business and taken a few lessons at the Geenbrier Resort. I am sixty-eight years old and am now retired with time to devote to cooking. I no longer want to "wing" it. This marvelous book has given me the impetus needed to enhance my food preparation skills. It is never to late to learn!
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12 of 15 people found the following review helpful By alex smith on December 23, 2007
Format: Hardcover
there are two volumes for this book...hence some people's confusion regarding the index...it seems clear to me, some are in blue and some in black(those recipes are found in the orange volume)
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4 of 4 people found the following review helpful By Novel Lover on May 11, 2010
Format: Hardcover
Thank goodness I read the other reviews just now, and I can see I'm not the only one who's suffered over the ridiculous Index in this book. Martha, why would you include recipes from another book in the Index for this one? It's horribly confusing. The recipes do look delicious though - when I can actually find them!!
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3 of 3 people found the following review helpful By ABF on January 25, 2013
Format: Hardcover Verified Purchase
Everyone raves about Martha and her recipes so I thought I would try it out. It underwhelmed.
She calls this the New Classics but it's already somewhat dated (2013). There a few interesting recipes but nothing extraordinary for an experienced cook. In that sense, these are classics that won't offend anyone. There's not much on technique here so might not be the best for most novice cooks. Also,many items are meant for large groups so if you are cooking for a small family, you will need to pare down. I paid $2 plus $3 shipping but I would not have paid more. I am considering reselling.
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3 of 3 people found the following review helpful By Nancy E. Huffman on December 22, 2011
Format: Hardcover
I love many of the recipes and it has served me well. Its challenging but can be extremely frustrating for someone just learning to cook and just starting out. The cookbook assumes that you are experienced and have a well stocked kitchen. It often calls for lots of unique ingredients and obscure tools. I first got this book at the age of 19 living where the only cooking store and grocery store with in 10 miles was Walmart. Most of the recipes can not be made with a $50 dollar set of pots and pans that included the knives. I am 24 now with a kitchen equipment that put most kitchens to shame and Fresh Market and William Sonoma are just down the road. I still find myself running to the store at night to find that special ingredient or tool. This book has many twists, you will be 3/4 of a way into a recipe before you realize that you don't have the right attachment, exact size bowl, or the right kind of sugar. Make sure to read through every recipe thoroughly before diving in. Last night I made macaroons, the recipe called for super fine sugar and confectioners sugar. Then I ended up making almond flour and pistachio flour with the food processor I just got. I had to improvise to say the least but that is always happening with this cookbook. Also many of the recipes are expensive to make, they call for expensive chops of meat or rare and over priced spices like Saffron.
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