'Martha Stewart's Cooking School' on Serious Eats

Cook the Book: 'Martha Stewart's Cooking School'

Words by Michele Humes | Martha Stewart doesn't do things in half measures. Whether it's cookies or canapés, Stewart aims to be comprehensive and definitive. (She succeeds—I consider her Hors d'Oeuvres Handbook to be the font of all finger-food knowledge.) Her latest enterprise, Martha Stewart's Cooking School, is downright encyclopedic. Only Martha could pull off a textbook that looks like a glossy magazine and reads like a conversation. And what a conversation. In this book, you'll learn how to sharpen a knife, make fresh pasta, identify cuts of meat, and master the soufflé. The book stays current by supplementing the traditional French curriculum with American and international flavors: There are detailed guides to Indian and Southeast Asian spices, dashi gets... More

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