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| Author: Martha/ Carey Stewart |
EARN 29 SUPER POINTS!
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| Format: | Hardcover |
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Brand New
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Product Summary
Format: Hardcover
Publisher: Clarkson N Potter Publishers
ISBN-10: 0307396444
ISBN-13: 9780307396440
Buy.com Sku: 206880705
Publish Date: 10/21/2008
Dimensions:
(in Inches) 10.2H x 8.4L x 1.9T
Pages:
512
Age Range:
NA
See more in Methods / General
| Arranged by technique, this resource is designed to teach someone how to cook, not simply what to cook. Thoroughly covering cooking methods, the text also includes 200 sumptuous new recipes that put the lessons to work. |
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From the Publisher:
Organized by cooking technique, a culinary master class teaches kitchen novices how to cook using a variety of common cooking techniques, including broiling, braising, poaching, and sautéing, and features two hundred all-new recipes, accompanied by helpful step-by-step photographs, that help cooks put their lessons to work. 450,000 first printing.Organized by cooking technique, a culinary master class teaches kitchen novices how to cook using a variety of common cooking techniques, including broiling, braising, poaching, and sautÉing, and features two hundred all-new recipes, accompanied by helpful step-by-step photographs, that help cooks put their lessons to work. 450,000 first printing. |
Annotation:
The grand dame of graceful living instructs readers in the art and science of cooking. Touching on subjects ranging from the differences between broiling and braising to how to choose the perfect knife for dicing vegetables, Stewart provides information that will help even the most novice chef find his or her way around the kitchen. Additionally, more than 500 color photographs take readers step-by-step through various cooking process and further explains the techniques and equipment used by the successful cook. This collection also includes more than 200 never-before-published recipes.
The grand dame of graceful living instructs readers in the art and science of cooking. Touching on subjects ranging from the differences between broiling and braising to how to choose the perfect knife for dicing vegetables, Stewart provides information that will help even the most novice chef find his or her way around the kitchen. Additionally, more than 500 color photographs take readers step-by-step through various cooking process and further explains the techniques and equipment used by the successful cook. This collection also includes more than 200 never-before-published recipes.
Author Bio
Martha Stewart
The household word and corporate icon Martha Stewart was born Martha Kostyra, the second of six children in a Polish-American family in Nutley, New Jersey. Like many girls of her generation, Martha was brought up knowing the basics of housekeeping and cooking. She was a big fan of Nancy Drew books, but she also had a literary side and, in high school, wrote for the literary magazine. She began a modeling career when she was 13, and eventually it put her through Barnard, where she majored in European history, and where she met Andrew Stewart, a student at Yale Law School. They were married in 1961--Martha made her own wedding dress (embroidered Swiss organdy)--and had one daughter, Alexis. After Alexis was born, Martha returned to work--this time as a stockbroker on Wall Street, where she learned to supplement her homemaking skills with business and financial savvy. She worked on Wall Street until, in 1972, the family moved to Westport, Connecticut and restored the 19th-century farmhouse known as Turkey Hill--a site that has figured prominently in Martha Stewart's public persona. She started a catering business and soon began publishing books, beginning with ENTERTAINING in 1982. In 1990, just as her phenomenally successful WEDDINGS was published, her husband left her. At first devastated, Martha eventually became more philosophical about her divorce ("It freed me to do more things"), but never banished the concept of traditional family life from her books. In 1991, Martha Stewart, Inc., metamorphosed into Martha Stewart Living Omnimedia, Inc., a vast enterprise that includes a cable television show, a radio program, a syndicated newspaper column, and innumerable books on every aspect of cooking, decorating, gardening, and housekeeping. In 1999, the company went public and in one day raised almost $130 million. During her rise to fame and wealth in the 1990s, Martha Stewart has managed, through the force of her personality combined with a genius for marketing, to elevate the art of keeping house to a billion-dollar business while at the same time gaining the loyalty of legions of women who consider her not only a role model but something akin to a personal friend. Even a 2004 conviction and for insider trading and subsequent prison time has not hampered her impressive and continuing success.
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Prime Rib Roast
Serves 8 Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes. Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to “marinate” in the rub overnight deepens the flavor even more. A simila |
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