THE MARTHA STEWART LIVING COOKBOOK
- THE NEW CLASSICS
Review by Barb & Ron Kroll
The Martha Stewart Living Cookbook - The New Classics
Clarkson Potter) ISBN 978-0307393838 0307393836
The original Martha Stewart Living Cookbook - The Original Classics compiled 1,100 recipes published between 1990 and 2000 in Martha Stewart Living magazine. This companion volume contains an index for both books and 1,200 additional recipes published since 2000.
The 22 easy-to-read sections contain recipes for beginners and experienced cooks. Each of Martha Stewart's recipes includes number of servings, step-by-step instructions and garnish details.
Sidebars feature panini ideas and useful tips on how to test or proof yeast, peel hard-cooked eggs and toast oats before cooking to bring out the nutty flavor.
Grouped into one section are color images of selected recipes. Some of the difficult-to-describe techniques, like extracting lobster meat, are illustrated in a detailed sequential series of black and white images.
The introduction to The Martha Stewart Living Cookbook - The New Classics includes seasonal menus for holidays, brunches, buffets, parties, picnics and afternoon teas, with page numbers for the recipes. A list of staples describes ingredients like hoisin sauce and couscous. A specialty items list describes harissa paste, mirin, pepitas, quinoa and other ingredients.
The back of the huge 704-page cookbook describes techniques such as toasting nuts, seeds and dried peppers, caramelizing onions, making yogurt cheese and peeling mangoes. Readers, looking for ingredients like galangal, orange blossom water and truffle oil, can find them in the food sources section. An equipment directory lists sources for items like baking stones, Japanese mandolines and popover frames.
Warm eggplant salad. Fried catfish sandwiches. Orzo with peas and mint. Crisp mustard-glazed chicken breasts. Broiled black pepper tofu. Polenta. Yogurt-plum pie. Pecan torte. Citrus cookies. Banana bread with walnuts and flaxseed. Breakfast blintzes with caramelized rhubarb and sour cream.
- Soups and Stews
- Sandwiches and Savory Pies
- Pasta, Rice and Grains
- Fish and Shellfish
- Meatless Main Dishes
- Side Dishes
- Fruit Desserts
- Frozen Desserts
- Custards and Puddings
- Pies and Tarts
- Cookies and Candy
- Breakfast and Brunch
- Salsas, Sauces, Dips and More
- Food Sources
- Equipment Sources
Co-authored by the editors of Martha Stewart Living magazine. Martha Stewart is the author of dozens of books.