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

This book is truly amazing. I found it in a small warehouse type store by my home, peered through it, then jumped at buying it. I was not passing this up... I am a beginner cook. I know relatively nothing, beyond my spanish seasonings, on how to make food. Different foods. And I am intimidated by the kitchen. Aside from that, my interest of the science of cooking has been peeked, through the numerous books that my mother and I have purchased, mostly she (i'm not the cook). Whether it be cooking, baking and/or decorating/displaying foods. It has all grown so interesting to me.

To the book... Martha Stewart has created a book filled with step by step pictures of all of the recipes presented here, for those of us who like reading. And her explanations and definitions are so clear and comforting, you can not help but want to get in the kitchen and whip up a Martha Stewart dinner. I have never been a fan of these celebrity cooks or cookbooks, but with Ms. Stewarts books there seems to be a pattern, one of a teacher. For example, pictures + clear instructions and definitions of terms (domestic and foreign) of everything, cooking instruments and food, equaling a no fail and safe environment in the kitchen. For those learning to cook and those who do not have the privelage of Parent as Teacher model, this book is definately worth the time and effort, which is not much. Martha makes it all so simple. Now I know what other chefs are speaking about in my other cookbooks. If not, I will always refer back to Martha Stewarts Cooking School. I highy praise and reccommend this book.

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

200 recipes arranged by cooking technique
Hardcover, 480 pages
Over 500 photographs
Tips on equipment, ingredients and every other aspect of the kitchen

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

Class is in session, and Martha Stewart is your instructor! This amazingly informative cookbook features over 200 delicious recipes with step-by-step photographs that don't just teach you what to cook, but how to cook it.

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

Book Description
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 Stewart

Prime Rib Roast

For Rub
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)

For Roast
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Prepare Meat

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.

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Customer Reviews

a little disappointed - NAE -
I was a little bit disappointed with this cookbook. I had wanted to get it for so long that I just caved. I consider myself a beginner to intermiediate cook but there were a lot of techniques and recipes that a beginner would be intimidated by. I expected to see things like homemade meatballs and bread and all the tips and techinques that go along with it. Instead of that there were recipes for things like duck and rabbit and caviar topped egg cups. I don't even think there is a place anywhere near me that sells caviar let alone duck. However, there are a few recipes I would like to try such as homemade angel food cake. Another thing I liked about the book is how it discribed the herbs and what they worked best with and what they tasted like. If I could do it all over again. I would have checked it out from a library instead of buying it.

Good refrence to have in the kitchen - T. Nickel - Seattle WA
This recipe book has loads of lessons and recipes to make that demonstrate each lesson. It is a great way to learn simple (and some advanced) cooking techniques. Each chapter has pages of refrences that you always need in the kitchen - information on different cuts of meats, how to choose and store vegetables, internal cooking temperatures, etc., and beautiful full page colour photographs of different kinds of foods. Very useful.

Excellent Book!! - Ieasha Akins - Georgia, USA
This book is great!!! It is wonderfully created and designed. The techniques are wonderful and explain everything you need to know for cooking. This is a great book to introduce someone into the world of cooking. Easy to follow, step-by-step instructions and great illustrations. The book provides essential information for cooking. I really enjoyed this book!!! Great purchase!!! Should be in every cooks library!!

*** Product Information and Prices Stored: Aug 31, 2010 22:19:05

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Tuesday, August 31, 2010