Cover image for The Martha Stewart Living cookbook
The Martha Stewart Living cookbook
First edition.
Publication Information:
New York : Clarkson Potters, [2000]

Physical Description:
xlviii, 592 pages : color illustrations ; 24 cm
General Note:
Includes index.
Subject Term:
Added Uniform Title:
Martha Stewart living.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .M365 2000 Adult Non-Fiction Open Shelf
TX715 .M365 2000 Adult Non-Fiction Non-Fiction Area
TX715 .M365 2000 Adult Non-Fiction Central Closed Stacks
TX715 .M365 2000 Adult Non-Fiction Open Shelf
TX715 .M365 2000 Adult Non-Fiction Open Shelf

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Ten years ago, Martha Stewart made cooking a primary focus of her bold new magazine,Martha Stewart Living. Over the decade, each issue has been a treasure of culinary information and inspiration, bringing the pleasures of cooking and entertaining--in impeccable style--to millions of devoted readers, from novice cooks to professional caterers. At last all of Martha's favorite magazine recipes have been gathered in a single volume.The Martha Stewart Cookbookis a compendium of the best of the best from the food pages of every issue. But more than a mere collection, this specially designed volume is a major step in Martha's mission to keep home cooking traditions alive.The Martha Stewart Cookbookis filled with recipes--1200 in all--for every kind of cook and every occasion. Some recipes invite you to stretch your cooking knowledge and expertise while others provide inspiration--and instruction--for what to have for dinner. Organized, in trademark style, for maximum practicality and ease of use, this major general-purpose cookbook features nineteen classically arranged chapters, from Basics, Breakfast, and Hors d:Oeuvres to Meat, Poultry, Fish and Shellfish and Desserts. In between there are Salads, Soups, Vegetables and whole chapters devoted to Vegetarian Main Courses and Potatoes. Throughout, there are basic classes--cooking 101s--for making food that should be in every cook's repertoire: macaroni and cheese, omelets, roast turkey, fried chicken and mashed potatoes. Specialty dishes are here, too, whether the occasion calls for a casual cocktail party, dinner with the in-laws, or a sit down luncheon for a bride-to-be. Cooking tips and techniques, pantry and equipment glossaries plus a guide to finding unusual ingredients make the kitchen tested recipes accessible to home cooks everywhere. An ideal reference,The Martha Stewart Cookbookbelongs on every kitchen counter in America. Martha Stewart is the author of thirteen best-selling original books on food, entertaining, gardening, and home restoration, is the chairman and chief executive officer ofMartha Stewart Living Omnimedia. She lives in Connecticut, Maine, and on Long Island. From the Hardcover edition.

Author Notes

Martha Stewart was born on August 3, 1941, in Jersey City, New Jersey. She was raised in Nutley, where she discovered her passion for cooking, gardening and housekeeping. She won a partial scholarship to Barnard College in New York City, and earned her bachelor's degree in history and architectural history. While in school, Stewart worked as a model to pay her tuition. After graduation, she continued a successful modeling career, doing television commercials for Breck, Clairol, Lifebuoy soap and Tareyton cigarettes. In 1965, her daughter was born, and Stewart quit modeling,

In 1967 she began a successful second career as a stockbroker. When the stock market began to falter, Stewart and her family moved to Westport, Connecticut in 1972. She developed a catering business first in partnership with a friend from her college days, and then on her own. In ten years this business, which she ran out of the basement of her farmhouse, had become a $1 million enterprise. She also opened a retail store in Westport to sell specialty foods and supplies for entertaining.

Stewart wrote articles for the New York Times and was an editor and columnist for the magazine House Beautiful. In 1982 Martha Stewart published the first of many lavishly illustrated books. "Entertaining," co-written with Elizabeth Hawes, was an instantaneous success, and made Martha Stewart into a one-woman industry. Soon she was producing video tapes, dinner-music CDs, television specials and a baker's dozen more books, including books of quick recipes, books on hors d'oeuvres, pies, weddings, Christmas, gardening and restoring old houses.

Regular appearances on the Today show made her a household name. She signed an advertising and consulting contract with Kmart. For much of the 1980s, she was a contributing editor to Family Circle magazine before starting her own magazine, Martha Stewart Living. In 1993 Martha Stewart started a syndicated half-hour TV show called, like her magazine, Martha Stewart Living.

She was named one of the 50 Most Powerful Women by Fortune magazine in October 1998, as well as one of America's 25 Most Influential People by Time magazine in June 1996. She has earned two Emmy Awards for Outstanding Service Show Host for the 1994-95 and 1996-97 broadcast seasons, and Martha Stewart Living earned an Emmy for Outstanding Service Show for the 1998-99 season. Martha Stewart Living has been honored with numerous awards, including three National Magazine Awards, more than 50 Society of Publication Designers Awards, and the Acres of Diamonds Awards for Magazine Development.

In 2004, she served five months in jail for conspiracy, obstruction of an agency proceeding, and making false statements to federal investigators concerning the sale of her shares in the pharmaceutical company ImClone days before its application for a new drug was denied. She is currently the host of The Martha Stewart Show and the author of many new books. Her title Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast made The New York Times Best Seller List for 2012 and in 2013 her title Meatless also made The New York Times Best Seller List.

(Bowker Author Biography)

Reviews 2

Booklist Review

This one celebrates the tenth anniversary of Martha Stewart Living magazine with a collection of 1,500 recipes.

Library Journal Review

More or less the companion to The Martha Stewart Cookbook (which has sold close to 500,000 copies) and published in celebration of the tenth anniversary of Martha Stewart Living, this book presents more than 1500 recipes from the magazine in one handy volume. In addition to the recipes, Martha's signature "Good Things" and other tips are scattered throughout; there is one 32-page color insert. (Readers unfamiliar with the magazine may find it amusing that low-fat dishes are designated as "Fit To Eat" recipesDwhat does that make the other ones?) Essential, of course. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



In the past ten years so much has happened in the world of food, and nothing tells the story of those changes better than a look back through the first decade of Martha Stewart Living magazine . From its premier in 1990, we have tried to reflect the changing awareness of fine cooking, excellent ingredients, exotic flavors, and healthy cooking, always with an emphasis on technique not only for advanced recipes, but for the 101 recipes essential to every cook's repertoire. During these years, I, too, have experienced tremendous growth and change in my personal approach to cooking and entertaining. Whereas once I planned my own parties with the same diligence that I catered them for others, today my time available for devising menus, shopping for ingredients, and cooking is much more limited. Entertaining will always be important to me, yet as my busy career demands more of my time, my approach has become quite streamlined. I will always care about how things taste and look, but now I rely on freshness and goodness and simplicity as the most important ingredients. This is the first time we have collected our favorite recipes from the magazine in a single volume -- the best of the decade's best. For those of you who are recent subscribers, here is an opportunity to try recipes from our earlier issues. If you are a charter subscriber, this clear and beautiful new format will help you rediscover recipes you first saw years ago. We have selected 1,200 of our favorites -- and hope you will use one recipe, or two, or three, every day Enjoy! Chewy Orange Almond Cookies Makes 2 dozen It's important to weigh the nuts for accurate amounts, as volume can differ enormously.  Extra cookies keep well, covered in plastic wrap and frozen. 4 1/4 ounces sliced almonds (about 11/4 cups) 3/4 cup granulated sugar 1/4 cup all-purpose flour Zest of 2 oranges, finely grated (about 1/4 cup) 1 teaspoon anise seed, crushed 3 large egg whites, room temperature 1/4 teaspoon kosher salt 2 tablespoons confectioners' sugar 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. 2. In the bowl of a food processor, blend 3 1/2 ounces of the almonds (about 1 cup) with 1/2 cup sugar until the almonds are finely ground.   Transfer the almond mixture to a medium bowl. Stir in the flour, orange zest, and anise seed. 3. Using an electric mixer fitted with the whisk attachment, whisk the egg whites, salt, and remaining 1/4 cup sugar to soft, glossy peaks. Fold the egg-white mixture into the dry ingredients until just blended. 4. Spoon level tablespoons of the batter 2 inches apart on the prepared baking sheets. Using the remaining 3/4 ounce of the almonds, arrange 3 sliced almonds on each cookie. Sift the confectioners' sugar over the cookies. Bake until the cookies are lightly browned along the edges, about 12 minutes. Cool slightly before removing from the sheets with a spatula. --------------------- Spoon Bread with Leeks and Corn Serves 8 Any shape of dish can be used, but spoon bread will bake best in one that is a little wider than it is high.  The baking time will be slightly different, depending on the size of the pan. Unsalted butter, for dish 3 large eggs, separated 2 1/2 cups milk 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 cup yellow cornmeal, preferably stone-ground 2 teaspoons baking powder 2 ears fresh corn, kernels shaved from the cob (1 cup) 2 leeks, white and pale green parts, halved lengthwise, sliced, well washed 1. Preheat the oven to 400ºF. Butter a 21/2 -quart casserole. Lightly beat the egg yolks in a medium bowl; set aside. 2. In a saucepan over medium heat, cover and bring 2 cups milk, the cayenne, and the salt to a boil. Sprinkle the cornmeal into the liquid, stir ring constantly, and cook until thick and smooth, about 3 minutes. Stir in the remaining 1/2  cup milk, baking powder, and egg yolks. 3. In a mixing bowl, beat the egg whites until stiff. Stir 1 large spoonful of the whites into the cornmeal mixture to lighten it, then gently fold in the   remaining whites. 4. Pour half of the batter into the prepared dish. Sprinkle on the corn and leeks. Cover with the remaining batter. Bake until set and golden brown, 35 to 40 minutes. Serve immediately. ---------------- Braised Cod with Plum Tomatoes Serves 4 A cod steak has a row of bones running down its center; to remove them, cut around them with a sharp knife, dividing the fish into two pieces. 4 7-ounce codfish steaks, skin and bones removed 1 teaspoon dried oregano leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 4 plum tomatoes, cut into 1/2 inch-thick slices 1 1/2 teaspoons olive oil 1 cup water 1/2 teaspoon minced garlic Fresh flat-leaf parsley, for garnish, optional 1. Sprinkle both sides of the cod steaks with the oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cayenne pepper. Sprinkle the tomato slices with 11/2 teaspoons salt and 1/4 teaspoon black pepper. 2. Heat the olive oil in a large skillet over high heat. When hot, add the cod and tomato slices. Cook until the cod steaks are golden on the bottom, about 41/2 minutes. Using a metal spatula, turn the cod steaks and the tomatoes. Add 1 cup water and the garlic, and bring the liquid to a simmer. 3. Simmer until the cod begins to feel firm and it starts to flake, about 4 minutes. Divide the cod, tomatoes, and broth among four shallow soup bowls. Garnish with the parsley and serve. Excerpted from The Martha Stewart Living Cookbook by Martha Stewart All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. vi
Pantry and Equipmentp. viii
Photographs: The best of Martha Stewart Livingp. xvii
Basicsp. 1
Hor D'oeuvresp. 27
Breakfastp. 61
Breadsp. 89
Soupsp. 113
Saladsp. 139
Vegetablesp. 177
Potatoesp. 217
Pasta, Rice, and Grainsp. 231
Meatp. 269
Poultryp. 299
Fish and Shellfishp. 327
Vegetarian Main Coursesp. 357
Dessertsp. 369
Cakesp. 441
Pies and Tartsp. 477
Cookies and Candyp. 509
Drinksp. 545
Salsas, Sauces, Dips, and Morep. 557
Sourcesp. 573
Indexp. 579
Conversion Chartp. 591