Stocks Soups Martha Stewarts Cooking School Lesson 1
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| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 203 |
| Release | : 2011-12-20 |
| Genre | : Cooking |
| ISBN | : 0307953505 |
Martha Stewart’s Cooking School Now a PBS Series Lesson 1 is a culinary master class in the techniques essential to making stocks and soups, with 7 video demonstrations to guide you on making the perfect chicken stock, creamy vegetable soups, and more, along with 14 recipes and dozens of color step-by-step photographs. Some say that the measure of a good cook is how well he or she makes a simple soup, and once you taste homemade stock, you’ll understand why it makes all the difference. The trick to delicious stocks and soups lies in using the best ingredients, combining them well, seasoning appropriately, and cooking them just enough to bring out the best flavor. In this lesson, you’ll learn the fundamental techniques for making white, brown, and vegetable stocks, fish fumet, consommé, and dashi. Video demonstrations by food editor Sarah Carey will show you how to make the perfect chicken stock and a cream soup. Then, practice your skills with more than 14 recipes and variations for tempting classics like Tortilla Soup, French Onion Soup, Minestrone, Miso Soup, Creamy Tomato Soup, and Vichyssoise. Lesson 1 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.
| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 970 |
| Release | : 2011-12-20 |
| Genre | : Cooking |
| ISBN | : 0307953580 |
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. 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.
| Author | : Martha Stewart |
| Publisher | : Potter/TenSpeed/Harmony |
| Total Pages | : 897 |
| Release | : 2011-12-20 |
| Genre | : Cooking |
| ISBN | : 0307955036 |
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. 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.
| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 314 |
| Release | : 2011-12-20 |
| Genre | : Cooking |
| ISBN | : 030795353X |
Martha Stewart’s Cooking School Now a PBS Series Lesson 4 is a culinary master class in the techniques essential to cooking vegetables, with 8 video demonstrations to guide you on prepping and cooking artichokes, pureeing vegetables, making vinaigrette, and more, along with more than 40 recipes and dozens of color step-by-step photographs. Integrating vegetables into your meals isn’t just about establishing a healthy diet—the range of flavors and textures that vegetables offer cooks is nearly infinite. Learn how to cook them properly to bring out their brightest colors and best flavors. In this lesson, you’ll find a guide on buying, storing, and preparing vegetables and more than a dozen versatile cooking methods, such as steaming, wilting, blanching, simmering, roasting, stir-frying, sautéing, frying, braising, and grilling. Video demonstrations by food editor Sarah Carey will guide you every step of the way through simple and more challenging techniques. Then, build on your skills with more than 40 recipes and variations for dishes like Steamed Artichokes with Tarragon Butter, Roasted Autumn Harvest Salad, Herbed Rosti with Wild Mushrooms, and Spicy Stir-Fried Vegetables. Lesson 4 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.
| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 543 |
| Release | : 2011-12-20 |
| Genre | : Cooking |
| ISBN | : 0307953521 |
Martha Stewart’s Cooking School Now a PBS Series Lesson 3 is a culinary master class in the techniques essential to prepping and cooking meat, fish, and poultry, with 14 video demonstrations to guide you on cutting up a chicken, filleting a fish, roasting a rack of lamb, and more, along with 64 recipes and dozens of color step-by-step photographs. Arranged by cooking technique, this lesson explores the fundamentals for roasting, grilling, braising, stewing, steaming, poaching, simmering, sautéing, stir-frying, and frying, and teaches you how to apply these techniques to various types of meat, fish, and poultry. Video demonstrations by food editor Sarah Carey will show you how to cut up a chicken, braise a pork shoulder, steam fish in parchment, pan sear a steak, and more. Then, practice your skills with 64 recipes and variations for tempting classics such as the Perfect Roast Turkey with Perfect Gravy and Chestnut Stuffing; Braised Fish with Fennel and Tomato; Lobster Rolls; and Buttermilk Fried Chicken. You’ll also find information on meat cuts and cooking temperatures, carving a chicken, frenching a rack of lamb, preparing confit (a method of salting and preserving), grinding your own meats, and preparing pre- and post-grilling flavor enhancers, such as rubs, marinades, salsas, and chutneys. Lesson 3 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and much more.
| Author | : Editors of Martha Stewart Living |
| Publisher | : Clarkson Potter |
| Total Pages | : 306 |
| Release | : 2017-11-07 |
| Genre | : Cooking |
| ISBN | : 0307954390 |
Cozy up at home with more than 100 recipes to cook for each other and for friends. The team at Martha Stewart Living has created the ultimate cookbook for the modern couple. Discover how to make your kitchen function well as the two of you whip up the meals you love—quick weeknight dinners, casual brunches, and parties big and small.
| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 434 |
| Release | : 2012-04-24 |
| Genre | : Cooking |
| ISBN | : 0770432972 |
Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.
| Author | : Martha Stewart |
| Publisher | : Clarkson Potter |
| Total Pages | : 280 |
| Release | : 2009 |
| Genre | : Cooking |
| ISBN | : |
52 seasonal menus for nearly every occasion.
| Author | : Deb Perelman |
| Publisher | : Knopf |
| Total Pages | : 696 |
| Release | : 2012-10-30 |
| Genre | : Cooking |
| ISBN | : 0307961060 |
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
| Author | : Martha Stewart Living Magazine |
| Publisher | : Clarkson Potter |
| Total Pages | : 386 |
| Release | : 2011-08-31 |
| Genre | : Cooking |
| ISBN | : 0307954943 |
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
