Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A CookbookImagine 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. |
Other editions - View all
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A ... Martha Stewart No preview available - 2008 |
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A ... Martha Stewart No preview available - 2008 |
Common terms and phrases
½ CUP ½ teaspoon ¼ CUP aromatics baking sheet BAY LEAF beans boil bowl braising brown butter carrots cheese chicken CLOVES coarsely chopped Cooking methods cool cream Deglaze dishes dough dried evenly fish flavor flour fresh FRESHLY GROUND PEPPER garlic GARLIC CLOVES garnish green grill herbs inch ingredients inthe juice knife lamb lemon liquid marinade meat medium heat minutes mixture ofthe olive oil onion OUNCES oven pancetta paper towels Parmigiano-Reggiano parsley pasta peas peeled PEPPERCORNS pieces poaching pork potatoes pounds prosciutto recipe reduce heat refrigerator remove ribs risotto roast room temperature salads SALT AND FRESHLY salt and pepper sauce Sauté scallions season with salt shallots side simmer skillet skin slightly slotted spoon soffritto soup spatula spinach spoon SPRIGS steam stews stirring sugar TABLESPOONS TEASPOON teaspoon coarse salt tender texture thinly sliced thyme tomatoes Trim vegetables vinaigrette whisk