- Hardcover: 512 pages
- Publisher: Clarkson Potter (October 21, 2008)
- Language: English
- ISBN-10: 0307396444
- ISBN-13: 978-0307396440
- Product Dimensions: 8.3 x 1.5 x 10.3 inches
- Shipping Weight: 4.2 pounds (View shipping rates and policies)
- Average Customer Review: 406 customer reviews
- Amazon Best Sellers Rank: #15,155 in Books (See Top 100 in Books)
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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook Hardcover – October 21, 2008
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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.
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.Martha Stewart's Prime Rib Roast
Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.
Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to "marinate" in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.
Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450-degrees F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won't develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end. --Martha StewartPrime Rib Roast
15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra--virgin olive oil
coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450-degrees F.Roast
Cook beef for 30 minutes, then reduce temperature to 350-degrees F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115-degrees F to 120-degrees F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.Carve and Serve
Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; and produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio.
From Publishers Weekly
Starred Review. Stewart's trademark ability to simplify everything that seems complex or overwhelming in domestic life serves her well in this excellent foundation course in cooking techniques. Like Stewart herself, its pages exude authority along with accessibility, with numerous helpful checklists, charts and boxed tips artfully arranged throughout the numbered lessons that build from essentials such as roasting chicken perfectly or wilting leafy greens just so to more involved, less frequently used methods featured as extra credit, such as grinding and binding meat into paté or producing a peerless vegetable puree. Each technique is illustrated by numerous stylish yet instructive photos, and accompanied by a few carefully selected recipes and variations that successfully aim to familiarize cooks with a basic procedure without inundating them with the full range of possibilities right away. They will also appreciate Stewart's concise but enlightening introductions to each chapter and the lessons within, For new cooks looking to establish a core set of kitchen skills as well as for those just looking to brush up or to have a ready reference to cooking fundamentals, this impressive volume will be an ideal choice. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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My daughter was able to use the knife to chop vegetables without me. she was also able to prepare meals without me by using this book along with the videos on PBS.
I emailed about the videos, and the reply stated there were no plans to have the videos available for sale. The cooking school videos are good, but there are actually 2 versions of them!
The PBS version is clear and concise without distraction. If you look there is a guide for all 4 seasons. Each episode guide will list the recipes,and if you do an additional search, you can find most of those videos on Martha's website. It is a shame these videos are not available for purchase, and full episodes are not available to watch online.
There is yet more cooking school lessons from Martha's show outside PBS. During that first lesson, Martha says all those video lessons will be available on her website for free viewing, and be available for purchase. Those video lessons ARE NOT available for purchase. If you want to see them you really have to search to find them. The lesson videos are not as complete as you would expect, as parts are in one video, and another part in another video, you have to search to find the whole lesson. Too you have a little more distraction of a studio audience, and some scenes are not zoomed in enough.
It would be nice if they could sell the videos or take the time to put them together for people to find and see. I don't like having to piece segments together.
I refuse to purchase the ebook, just to see what videos it may or may not have!
I absolutely LOVE this massive cooking tome. As the textbook Ms. Stewart's introduction describes it to be, it's a perfect start-from-the-beginning cookbook, from tips and tools, to essential techniques and procedures, to mouthwatering recipes. The table of contents (see photos) only hints at the treasures inside. It's filled to overflowing with beautiful photographs, charts, step-by-step illustrated instructions, and invaluable highlighted tips.
Overall, and always important to me, it's a beautiful book. Its glossy pages, artful photography (kudos to Marcus Nilsson), superb layout and design, and exquisitely written text (Ms. Stewart and Sarah Carey) combine for a volume that's a treasure for cooks and book lovers alike. At 504 silky pages and a massive 4.5 pounds, all inside an elegant matte black cover protected by a charming dust jacket, this book has pride of place in my lifelong collection of cookbooks.
Whether you're a beginner seeking first steps first, an experienced cook seeking to perfect your knowledge and skills, or a cook at any level in between, this book offers a treasure trove of culinary information -- all in a form and package that's delightful to experience.