Hardcover: 512 pages
Publisher: Clarkson Potter; First Edition edition (October 21, 2008)
Product Dimensions: 8.3 x 1.6 x 10.3 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (361 customer reviews)
Best Sellers Rank: #9,438 in Books (See Top 100 in Books) #24 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference #24 in Books > Reference > Encyclopedias & Subject Guides > Cooking #166 in Books > Cookbooks, Food & Wine > Cooking Methods
This will be a wonderful book to add to your kitchen shelf of cookbooks, whether you own a couple or hundreds, because Martha, and Company, have put everything you need to keep yourself current and educated on kitchen abilities, into one great lavish book.Looking back at when Martha began her career in domestic-keeping instructions and education, she wanted quality in photography and instructions. Though some of the recipes back in those early days may have been a bit weak, as time has given way to insight of what her followers want, as well as now having greater access to resources, assistance, and proofing, to those who enjoy domestic skills, as many of her fans certainly do, she has come full circle, and become appreciatively demanding in clarity and instruction. This is has never been more obvious than in this latest tome.This heavy book of 502 pages makes a excellent source of hints, tips, and instruction in the kitchen. She, and her talented staff, have brought forth one of the more definitive tomes that will be within easy reach and understanding.As in most cookbooks and instruction manuals, you need clear photography to help bring the point across and to help you understand what is meant by a cut or slice or turn. Sharp, close photos are ladened throughout the book whether showing you veggies or herbs, meat cuts or souffles.In addition to the "Basics" section, there are 7 complete areas of instruction, with each subsection having a few recipes in which to practice. While this book gives full education in kitchen skills, it should not be known for having all kinds of recipes; there are definitely recipes appropriate to the instruction given, but they are basics.
My thoughts are if you're a beginning cook then this is too high end a book for you. I'm not saying that to be mean but I'm saying it because a beginner would be too intimidated by Martha Stewart's style. A beginner needs "How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart" by Pam Anderson, or even better, "Betty Crocker Basics: How to Cook and Entertain with Confidence (Betty Crocker Books)". Another great one but it has no photos is "Saving Dinner Basics: How to Cook Even If You Don't Know How" by Leanne Ely. All of which are books that teach beginners how to begin cooking. These books tell you how to make, cut, chop, dice and then actually give you the recipe so you can do all that step-by-step while preparing a complete meal. Which is what we need for everyday to bring families back to the dinner table.I have all 4 cookbooks and by far would turn to the "Betty Crocker Basics" over and over. This Martha Stewart book (while I am a Martha fan) gives you instructions for making your own lemon curd, Cassoulet, Pate a Choux, court bouillon, etc. I just don't see a beginning cook tackling these dishes.This book is for making scrambled eggs with caviar in eggshell cups which is on page 87. And for steaming eggs inside artichokes and making homemade Hollandaise Sauce which is on page 83.
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