Martha Stewart's Cooking School

Starred review from August 18, 2008
Stewart's trademark ability to simplify everything that seems complex or overwhelming in domestic life serves her well in this excellent foundation course in cooking techniques. Like Stewart herself, its pages exude authority along with accessibility, with numerous helpful checklists, charts and boxed tips artfully arranged throughout the numbered lessons that build from essentials such as roasting chicken perfectly or wilting leafy greens just so to more involved, less frequently used methods featured as “extra credit,” such as grinding and binding meat into paté or producing a peerless vegetable puree. Each technique is illustrated by numerous stylish yet instructive photos, and accompanied by a few carefully selected recipes and variations that successfully aim to familiarize cooks with a basic procedure without inundating them with the full range of possibilities right away. They will also appreciate Stewart's concise but enlightening introductions to each chapter and the lessons within, For new cooks looking to establish a core set of kitchen skills as well as for those just looking to brush up or to have a ready reference to cooking fundamentals, this impressive volume will be an ideal choice. Color photos not seen by PW
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August 15, 2008
This huge new cookbook is the result of what Stewart refers to as her "mission to teach the methods of home cooking." Chapters are organized by technique, from "How To Make White Stock" to "How To Make Pâte à Choux." Master recipes are followed by others that build on them, and there are hundreds of color photographs, including many step by steps for essential techniques. The illustrated "Basics" section that opens the book covers equipment, knife skills, herbs and spices, "the onion family," and citrus fruits. Charts, buying guides, and sidebars are featured throughout, along with dozens of tips on ingredients, special techniques, and more. The "Dessert" chapter, at slightly fewer than 60 pages, seems a bit skimpy, but most libraries should already have Martha Stewart's "Baking Handbook". Highly recommended.

Copyright 2008 Library Journal, LLC Used with permission.

September 1, 2008
This comprehensive introduction to cooking overflows with helpful instruction in all matters culinary. As with any professional, Stewart understands that kitchen success is founded on the best battery of utensils. Making no assumptions, the book displays an array of cooking tools (but no electrical appliances) to outfit a basic kitchen.An inventory of ingredient staples includes just herbs, spices, onion family members, and citrus fruits. Ever a firm believer in the French fundamentals, Stewart commences with recipes for stocks that form bases for flavorful soups and sauces. But to attract contemporary cooks, she immediately turns chicken stock into a decidedly un-French tortilla soup. She also explains the making of dashi, a basic soup from Japanese cuisine. She goes so far as to analyze the complicated task of clarifying a consomm', rarely addressed in contemporary home cooking. The sequence of recipes follows a thoughtful lesson plan so that basic techniques build on one another. Photographs show what to expect at different steps along the way. Ambitious students may pursue more advanced techniques appearing in sections labeled extra credit.Meat, poultry, and fish cookery forms the books largest section. An entire chapter addresses pasta exclusively, befitting its key role in todays cooking. The Martha Stewart label will attract a host of readers.(Reprinted with permission of Booklist, copyright 2008, American Library Association.)