The Martha Stewart living cookbook : the original classics

641 Pages·2007·3.88 MB·English

by  Claire J. Creutzfeldt

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THE
MARTHA
STEWART
LIVING
COOK BOOK
THE
MARTHA
STEWART
LIVING
COOK BOOK
By the Editors ofMartha Stewart Living
C L A R K S O N P O T T E R • P U B L IS H E R S • N E W Y O R K
CO PYRIG H T © 2000, 2007 BY M ARTH A STEW ART LIVIN G O M N IM ED IA, IN C.

ALL RIG H TS RESERVED .

PU BLISH ED IN TH E U N ITED STATES BY CLARKSO N PO TTER/PU BLISH ERS,

AN IM PRIN T O F TH E C RO W N PU BLISH IN G G RO U P, A D IVISIO N O F RAN D O M H O U SE, IN C., N EW YO RK.

W W W .CRO W N PU BLISH IN G .CO M

W W W .CLARKSO N PO TTER.CO M

W W W .M ARTH ASTEW ART.CO M

CLARKSO N N . PO TTER IS A TRAD EM ARK AN D PO TTER AN D CO LO PH O N

ARE REG ISTERED TRAD EM ARKS O F RAN D O M H O U SE, IN C.

TH E RECIPES AN D IN TH IS BO O K H AVE BEEN PREVIO U SLY PU BLISH ED
IN SLIG H TLY D IFFEREN T FO RM IN MARTHA STEWART L IVING M AG AZIN E.
P H O T O G R A P H S T H A T A P P E A R E D I N T H E O R I G I N A L H A R D C O V E R P U B L I C A T I O N O F T H I S
B O O K D O N O T A P P E A R I N T H E E B O O K .
LIBRARY O F C O N G RESS C ATALO G IN G -IN -PU BLIC ATIO N D ATA

TH E M ARTH A STEW ART LIVIN G CO O KBO O K: TH E O RIG IN AL CLASSICS / M ARTH A STEW ART LIVIN G

M AG AZIN E.— REV. AN D U PD ATED . EARLIER ED .: TH E M ARTH A STEW ART LIVIN G CO O KBO O K, 2000. IN CLU D ES IN D EX .

1. CO O KERY. I. M A RTH A STEW ART LIVIN G C O O KBO O K.

II. M ARTH A STEW ART LIVIN G . III. TITLE.

TX 714.M 346 2007

641.5— D C22 2007006085

eISBN: 978-0-307-45335-8
D ESIG N BY AM BER BLAKESLEY, M ARY JAN E C ALLISTER, AN D M ATT PAPA

v1.0
contents
ACK N O W LED G M EN TS PAGE 7
IN TR O D U C TIO N PAGE 8 PA N TR Y PAGE 10 EQ U IPM EN T PAGE 21
M EN U S PAGE 26
S TA RT E R S PAGE 65
S O U P S A N D ST EWS PAGE 101
S A L A DS PAGE 127
S A N DW I C H ES A N D SAVO RY P I ES PAGE 165
PASTA, R I C E, A N D G R A I N S PAGE 183
M E AT PAGE 223
P O U LT RY PAGE 253
F I S H A N D S H E L L F I S H PAGE 281
M E AT L ES S MA I N D I S H ES PAGE 309
S I D E D I S H ES PAGE 323
F R U I T D ES S E RTS PAGE 369
F R O Z E N D ES S E RTS PAGE 389
C USTA R DS A N D P U D D I N G S PAGE 419
P I ES A N D TA RTS PAGE 441
CA K ES PAGE 467
PAST R I ES PAGE 497
COO K I ES A N D CA N DY PAGE 505
B R E A DS PAGE 543
B R E A K FAST A N D B R U N C H PAGE 563
D R I N KS PAGE 593
S A L SAS, SAU C ES, D I P S, A N D MO R E PAGE 605
BAS I CS PAGE 623
FO O D SO U R C ES PAGE 648 EQ U IPM EN T SO U R C ES PAGE 650 D IR EC TO R Y PAGE 651
IN D EX PAGE 656
acknowledgments
THE RECIPES IN THIS book represent the creativity Current food editors Jennifer Aaronson and
and extraordinary talents of the many food editors, Sarah Carey, two invaluable members of Lucinda
recipe developers, and testers who worked in the Scala Quinn’s talented team, lent their consider-
Martha Stewart Living kitchens, largely under the able expertise. Robb Riedel and Denise Clappi kept
direction of Susan Spungen and Frances Boswell, the project on track along the way, and Emily Burns
from the magazine’s first issue in 1990 through and Lori Key took care of countless details.
2000. I remain grateful to each of them for hav- Heartfelt thanks also to the photographers whose work
ing created such a remarkable and timeless body appears in this book, along with our photo archive manager,
of work. along with our photo archive manager,
For updating this book, I’d like thank Amy Con- Alison Vanek Devine, and the photo editors, art
way and Ellen Morrissey, who thought up ways to directors, and stylists who collaborated in the crea-
make the original edition even more useful, and tion of the images.
Evelyn Battaglia for her culinary and editorial As always, our executive team of Gael Towey, Lau-
knowledge as she implemented those changes im- ren Podlach Stanich, Margaret Roach, and Eric A.
peccably. Under the expert guidance of William van Pike lent valuable support to the project. And thanks
Roden, Amber Blakesley designed a stunning cover, to our colleagues at Clarkson Potter: Jenny Frost,
and Mary Jane Callister and Matt Papa made sure Lauren Shakely, Doris Cooper, Jane Treuhaft, Amy
the recipes are easy to read and use. Boorstein, Mark McCauslin, and Derek Gullino.
7
introduction
When The Martha Stewart Living Cookbook was published
several years ago, I was so gratified by the response of our
many longtime readers. They let us know how delighted they
were to have well over a thousand recipes from Martha
Stewart Living magazine’s first ten years in a single convenient
volume. (I know I reach for it all the time.) And new readers
were happy to have a cookbook with such depth and breadth.
When we started talking about revising this book, the
question we asked ourselves was how to make a good thing
even better. The answer: Make it more useful and inspiring
for today’s cooks. So in this updated edition, you’ll find beau-
tiful new color images of some of our favorite dishes. And
throughout, there are informative sidebars and how-to photo-
graphs to walk you through essential culinary techniques,
such as trimming an artichoke and poaching salmon, step-
by-step. (If you’ve never made pizza from scratch, don’t wait
any longer. See pages 177–79.)
8 T H E M A R T H A S T E W A R T LIV IN G C O O K B O O K