The Martha Stewart Living Cookbook: The Original Classics
Format: PDF / Kindle (mobi) / ePub
There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well into the magazine’s second decade, the editors of Martha’s flagship magazine have revisited this landmark cookbook, adding new content such as suggested menus, an updated pantry and equipment section, a revised source list, how-to photos, and nutritional information to reflect the way we cook today.
From basics to breakfast, from poultry to pastry, The Martha Stewart Living Cookbook–The Original Classics is filled with recipes for every cook and every occasion. Whether it’s a special dinner party, a sit-down luncheon for a bride-to-be, or a casual weeknight supper, this updated collection offers wonderful options across 22 categories, including Starters, Meat, Poultry, Fish and Shellfish, Salads, Soups, Meatless Main Dishes, and Desserts. Throughout, there are essential classes (cooking 101s) for dishes that should be in every cook’s repertoire: roast turkey, whole poached salmon, glazed ham, prime rib roast, macaroni and cheese, fried chicken, and mashed potatoes, as well as recipes that invite you to stretch your cooking knowledge and expertise.
Helpful tips and techniques, comprehensive equipment glossaries, plus a guide to finding unusual ingredients make the kitchen-tested recipes accessible to home cooks everywhere. The Martha Stewart Living Cookbook–The Original Classics belongs on every kitchen counter in America.
chickpea pimiento crostini · 8 9 cherry tomato and avocado canapés · 9 0 radishes with flavored salts and butter · 9 5 twice-baked cheese strudel · 8 0 basic quesadillas · 8 5 pear pecan toasts · 9 0 FANCY CHRISTMA S DINNER SER V ES 1 0 blood-orange champagne cocktails · 6 0 2 chilled oysters on the halfshell · 7 5 gougères · 9 6 louisiana crab salad with lemon vinaigrette (double the recipe) · 1 5 8 boeuf bourguignon with golden mashed potato crust · 2 2 8 braised fennel
piece of beef in the soy-sauce mixture, and place on a clean surface. Season with the salt and pepper. Place 1 piece of the scallion and 2 asparagus tips across one end of the beef, so the vegetables extend over the edges; roll. Set aside. Repeat with the remaining beef and vegetables. 5. Grill or broil the negamaki, brushing with the sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve. STA R T E R S 69 pork and vegetable dumplings M A K E S 2 1 ⁄2 T O 2 8 1 1 1
take up to an hour to cook, it is important to watch it carefully toward the end; overcooking produces starchy results. S A LT The two most common types are kosher (coarse) salt and table (iodized) salt. Kosher salt is a good choice for cooking (and brining) and for use at the table. Since coarse salt does not contain any additives or iodine, it has a cleaner flavor and is not as strong or sharply acidic as table salt; it also dissolves quickly in cold water. When seasoning foods, the larger
and stews. rice-wine vinegar, made from fermented rice wine, is much milder and faintly sweeter than other winebased vinegars. Look for unseasoned rice-wine vinegar (seasoned vinegars are clearly labeled as such). sherry vinegar, produced in Spain from fermented fino sherry, is prized for its concentrated, balanced flavor. It is essential in gazpacho and wonderful in vinaigrettes, but it can also be used sparingly in cooking to give dishes depth of flavor. This dark, piquant sauce is usually made
extra-virgin olive oil Freshly ground black pepper 1. Cover and bring a medium saucepan of salted water to a boil; prepare an ice-water bath. Cook the asparagus in the boiling water until bright green and just tender, about 3 minutes. Transfer immediately to the ice-water bath. Drain; place on a clean kitchen towel. 2. In a large bowl, combine the asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine. 3. In a small bowl, whisk together the red-wine vinegar and