Synopsis
All the recipes from CHRISTMAS, ENTERTAINING, GARDENING, HORS D'OEUVRES, MENUS FOR ENTERTAINING, PIES AND TARTS, QUICK COOK, QUICK COOK MENUS, AND WEDDINGS--1400 in total--are gathered into this one convenient volume. For daily use, many of Martha's recipes for large-scale entertaining have been adapted for smaller yields. Like all her cookbooks, this one is lavishly and beautifully illustrated with color photographs.
| Details | | Publication Date: | 1995-11-01 | | Editor: | Roy Finamore |
| Size | | Length: | 620 pages | | Height: | 9.5 in | | Width: | 8.3 in | | Thickness: | 1.8 in | | Weight: | 46.4 oz |
Publisher's Note
The year was 1982, and Martha Stewart published her first book, Entertaining. This immediate best-seller, based on Martha's experience as a professional caterer, introduced readers to a new style of entertaining and a new style of cookbook - one that was gloriously photographed and filled with a wealth of information on the art of hospitality. In the years following, Martha wrote eight more books on food and entertaining, continuing to inspire a growing legion of fans with beautiful food, simply but elegantly presented. This book is the culmination of those years of publishing. More than 1,600 recipes and variations - all the recipes from Entertaining, Quick Cook, Pies & Tarts, Hors d'Oeuvres, Quick Cook Menus, Gardening, Weddings, Christmas, and Menus for Entertaining - are gathered together in a single volume. Thoroughly revised and updated, The Martha Stewart Cookbook includes a new introduction by Martha, new step-by-step illustrations, new menus, and sidebars and tips on subjects as varied as freezing pastry, selecting the best fruit, and setting the table.
Industry Reviews
"It is not the basic all-purpose cookbook that its heft and step-by-step drawings suggest, nor is it true to its subtitle, 'Collected Recipes for Everyday'. Truffles decorated with gold leaf, 60 pickled quail eggs, and wedding cakes are party stuff, as is the useful chapter on entertaining a crowd."
New York Times - Florence Fabricant (12/13/1995)
"[M]ay serve up leftovers with its previously published recipes, but it seems that when it comes to sauteing, slicing, and simmering, Stewart's style is rarely half-baked."
Entertainment Weekly (01/12/1996)
"[H]ere's the best kept secret about THE MARTHA STEWART COOKBOOK: Martha's not known for her minimalism, but in fact, her cookbook is filled with spare recipes that are fast and easy to prepare, perfect for the most demanding schedule. And where else are you going to find recipes for simple and erotically charged desserts that take only five minutes to prepare, like pomegranate seeds (fruity salmon roe for vegetarians) or blood oranges bathed in Grand Marnier?"
Salon - Darryl Lindsey (12/28/1999)
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