Martha Stewart's Cooking School

Martha Stewart's Cooking School

Lessons and Recipes for the Home Cook

Book - 2008
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Random House, Inc.
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. 

This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.

Baker & Taylor
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.

& Taylor

Introduces common cooking methods, including techniques for making stocks and soups, eggs, pasta, vegetables, beans, and desserts, and broiling, braising, and sautâeing meats and fish, along with recipes and descriptions of basic kitchen equipment, seasonings, and herbs.

Publisher: New York : Clarkson Potter Publishers, c2008
Edition: 1st ed
ISBN: 9780307396440
Branch Call Number: 641.5 STE
Characteristics: vii, 504 p. :,col. ill. ;,27 cm.


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Aug 13, 2018

big heavy book, well illustrated with hundreds of photos, very helpful --
504 pgs, very detailed index

great reference book for taking on new tasks in the kitchen, Martha is one of the best teachers;
example: how to make vegetable stock, then followed by recipe Minestrone soup

example: p25-26 on qualities of named herbs spices seasonings

ALSO -- see YouTube also for Martha's tv presentations on recipes
and see her Martha website

OrangevillePL_Staff Nov 09, 2011

One of Cooking Light Magazine's best general cookbooks published in the United States since 1987.

Jan 13, 2011

this is in the "you are too stupid to know this "catagory of cookbooks. she acts like the reader is too stupid to know how to boil water. not a good book even for beginners. i don't recomend this one at all.

Oct 20, 2010

This book was so useful and insightful that I actually went out and bought myself a copy. I would highly recommend this book to anyone who wants to start cooking and doesn't know where to start or cooks but wants to improve their techniques and know-how.

Thundymac Jul 16, 2010

Excellent clear instructions in the Martha Stewart style. Follow them for guaranteed results. Measurements are in US Imperial though.

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