- Gebundene Ausgabe: 512 Seiten
- Verlag: Clarkson Potter (21. Oktober 2008)
- Sprache: Englisch
- ISBN-10: 0307396444
- ISBN-13: 978-0307396440
- Größe und/oder Gewicht: 21,1 x 3,8 x 26,2 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 114.830 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (Englisch) Gebundene Ausgabe – 21. Oktober 2008
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Introduces common cooking methods, including techniques for making stocks and soups, eggs, pasta, vegetables, beans, and desserts, and broiling, braising, and saut eing meats and fish, along with recipes and descriptions of basic kitchen equipment, seasonings, and herbs.
Über den Autor und weitere Mitwirkende
MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
SARAH CAREY graduated from the Culinary Institute of America. In 1999, she joined MSLO, where she is food editor of Martha Stewart Living and a regular contributor to Everyday Food magazine. She is also one of the hosts of the PBS television show Everyday Food.
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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. Many of Martha's other books would be well-suited to give you a greater range of recipes in which to try your newfound or sharpened abilities.
Whether you are just starting in your kitchen skills or whether you are seasoned and want to get better, this is an excellent reference material. For those who are very advanced, you might find this repetitive, and something in the line of Julia Child's "Mastering the Art of French Cooking" could be your next line of challenge. Martha has said that she became who she was by going through Julia's books back in her very early days.
A Cook's Golden Rules, equipment, knives, herbs, seasonings, onions, citrus. (I think that just about every kitchen tool, pot, pan, and device has been photographed as well as knife sharpening skills and veggie cuts. Herbs and seasonings of all kinds have also been neatly laid out and labeled).
STOCKS and SOUPS (how to make)
White stocks, chicken soup, brown stock, fish fumet (stock), veggie stock, dashi (Japanese stock), cream soups, pureed soups, consumme (French Onion Soup and Minestrone are group favorites and are given a pedestal to show off).
Boiling, poaching, frying, scrambling,omelet, coddling, baking, frittata (poached eggs in a artichoke cup, Huevos Rancheros are 2 offered dishes).
MEAT, FISH, & POULTRY
Roasting, grilling, braising and stews, steaming, poaching, simmering, saute and fry (diagrams of beef cuts, prime rib, cleaning shellfish, gravies, leg of lamb, setting up your grill, steamed fish en papillote are a few of the fabulous presentations in this section).
Steaming, wilting, blanching, simmer, boil, poach, roast, bake saute, fry, stir-fry, braise and stew, grill, green salads (what to look for in fresh veggies. confits, veggie tian, braised spring veggies, plus vinaigrettes and dressings to enjoy those healthy salads)
Making fresh pasta, making filled pasta shapes, gnocchi, tomato sauce, ragu, baked pasta dishes (making fresh pasta has no equal to the store-bought varieties; it's fun and a great family/friend project especially in the winter months. Tortellini, stuffed ravioli with butternut squash along with the thick and hearty sauces shown you make a perfect meal anytime!).
DRIED BEANS & GRAINS
Cooking dried beans, grains (every bean you can think of with spicy to mild flavors make for a warming bowl of comfort soups or casseroles, and rice types and their cooking times help prepare the way for pilafs and risotto's. Polenta makes its debut at the end of the chapter to be an excellent accompanyment to a meat dish).
Creaming butter, cutting butter into flour, meringues, souffles, genoise, custards making Pate a Choux, sorbets and granitas (perfecting cookies, cakes, biscuits, and pies is always the grand finale of any meal and you are given a fruit galette, a tart, some pies, a few cakes, souffles, sorbets, and puddings).
This would be a great idea for a wedding shower, first apartment celebration, a birthday gift for a cooking/baking guru, or anyone who just enjoys reading all things "kitchen". Well done, Martha, as well as your wonderful staff of Sarah, Marcus, and Ditte!
My daughter was able to use the knife to chop vegetables without me. she was also able to prepare meals without me by using this book along with the videos on PBS.
I emailed about the videos, and the reply stated there were no plans to have the videos available for sale. The cooking school videos are good, but there are actually 2 versions of them!
The PBS version is clear and concise without distraction. If you look there is a guide for all 4 seasons. Each episode guide will list the recipes,and if you do an additional search, you can find most of those videos on Martha's website. It is a shame these videos are not available for purchase, and full episodes are not available to watch online.
There is yet more cooking school lessons from Martha's show outside PBS. During that first lesson, Martha says all those video lessons will be available on her website for free viewing, and be available for purchase. Those video lessons ARE NOT available for purchase. If you want to see them you really have to search to find them. The lesson videos are not as complete as you would expect, as parts are in one video, and another part in another video, you have to search to find the whole lesson. Too you have a little more distraction of a studio audience, and some scenes are not zoomed in enough.
It would be nice if they could sell the videos or take the time to put them together for people to find and see. I don't like having to piece segments together.
I refuse to purchase the ebook, just to see what videos it may or may not have!
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