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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook Hardcover – Oct 21 2008


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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook + Martha Stewart's Baking Handbook + Martha Stewart's Homekeeping Handbook: The Essential Guide to Caring for Everything in Your Home
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Product Details

  • Hardcover: 512 pages
  • Publisher: Clarkson Potter (Oct. 21 2008)
  • Language: English
  • ISBN-10: 0307396444
  • ISBN-13: 978-0307396440
  • Product Dimensions: 21.1 x 4.1 x 26 cm
  • Shipping Weight: 1.9 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: #10,448 in Books (See Top 100 in Books)

Product Description

About the Author

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; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.

SARAH CAREY graduated from the Culinary Institute of America. In 1999, she joined MSLO, where she is food editor of Martha Stewart Living and a regular contributor to Everyday Food magazine. She is also one of the hosts of the PBS television show Everyday Food.

Excerpt. © Reprinted by permission. All rights reserved.

Prime Rib Roast
Serves 8

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°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.

For Rub
• 15dried 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°F.

Roast: Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°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.


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Customer Reviews

4.6 out of 5 stars
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Most helpful customer reviews

8 of 8 people found the following review helpful By Norma Lehmeierhartie on Oct. 23 2008
Format: Hardcover
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook is an indispensable cooking guide for beginners through mid-level cooks. By mid-level, I am referring to anyone who cooks but is not adept at the various cooking techniques or one with a firm understanding of how and what tools to use in the kitchen.

As a former caterer and chef, I see that many people lack basic cooking skills. This book does a fantastic job of teaching the skill--Stewart provides clear instructions and the accompanying photographs makes the job of learning how to cook seem simple. (And cooking is fairly simple...you just need to practice--and get good guidance!)

The book is stunning in its layout and with impeccable photography throughout. The photographs alone would entice even the most reluctant beginner to jump in and learn to cook!

Cooking School begins with the basics--what cooking supplies to stock in your kitchen. Stewart believes in keeping things simple and she lists the basic equipment to do the job. Also included are knife sharpening tips and much more. Here again, the photos assist in the show and tell method of this book.

The remainder of the book is divided as follows:

* Stocks and dips
* Eggs
* Meat, fish and poultry
* Vegetables
* Pasta
* Dried beans and grains
* Desserts

Each section provides cooking techniques and recipes, many of which are classics.

This is a wonderful book to buy yourself or anyone who wants to learn to cook--or to cook better. I bought a copy for my niece as a housewarming present!

By the author of the award winning book, HARMONIOUS ENVIRONMENT: BEAUTIFY, DETOXIFY & ENERGIZE YOUR LIFE, YOUR HOME & YOUR PLANET.
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6 of 6 people found the following review helpful By KYLIE TANKE on Jan. 25 2011
Format: Hardcover
This book is full of information, however it was not what I expected. It is exactly as it says a "cooking school" book. It reminds me of a course book from a class. It is great to help you learn the basics and how to's of stock and other bases for food, and how to roast a chicken etc. Since I already consider myself to to know most of the basics, and be a good cook, this book is not as valuable to me for its information, but for a person just learning to cook, it would be a greatl! The pictures are great as well. I just expected it to be more about recipes than a teaching tool.
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5 of 5 people found the following review helpful By Lyn Tris on Oct. 21 2008
Format: Hardcover
Martha does not fail with this book, it has everything any home cook would need a how-to for. Great instructions and easy step by step pictures, this is a definate must, I bought it for a friend and ordering a second one now for myself. This is a keeper, to have on hand for any quick reference.
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1 of 1 people found the following review helpful By Ana Jovanovic on Dec 9 2013
Format: Hardcover Verified Purchase
I really love this cookbook and even though I am not a beginner cook, I really appreciate the explanations behind the processes of cooking that I have been doing without knowing why for all these years. I feel more confident now that I have read the cookbook, especially when it comes to making pastries and cakes, I think she really explained well why should you mix the butter and sugar in one way and not the other and what would each method mean for a finished product.
The cookbook gives an introduction to cooking for beginners with a decent amount of basic recipes, for all occasions, as well as an explanation of the chemistry of cooking for more experienced cooks.
The quality of the book is great, hardcovers, thick, glossy pages that can't tear easily and can handle a few cooking stains along the way.
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2 of 2 people found the following review helpful By Cindy Martin on Jan. 23 2013
Format: Hardcover Verified Purchase
It was a christmas gift for my son,I took a peek amd loved it even copied some recipe's.Great book!would recommend it to everone.Martha Stewart's cooking school!
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By D. Puczko on Jan. 25 2009
Format: Hardcover
This latest offering from Martha Stewart is a wonderful addition to any kitchen. It's beautifully presented with clear and concise explanations of culinary terminology and techniques from the most basic to the more advanced. Anyone with any interest in learning "how to cook" should definitely not miss this one. The photos are a great addition to the text and as usual in true Martha teaching style, are a pleasure to see.
I'm about to purchase my 4th one since its publication, it's a great gift.
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