Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook

Where to buy Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook books online?

• 200 recipes arranged by cooking technique
• Hardcover, 480 pages
• Over 500 photographs
• Tips on equipment, ingredients and every additional aspect of the kitchen

Product Description
Class is in session, and Martha Stewart is your instructor! This amazingly informative cookbook features over 200 tasty recipes with step-by-step photographs that don’t just teach you what to cook, but how to cook it.Amazon.com Review
Book Description
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, tether a chicken, make a perfect pot heat, 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 reasonably 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 place 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 additional 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.

Martha Stewart’s Prime Rib Heat

Prime rib, or standing rib heat, has long been a mainstay at the holiday table (where it is regularly 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 heat. Remove the heat 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 covered 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 similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.

Larger roasts such as prime rib, crown heat, and a whole turkey are ongoing at a high temperature (450-degrees F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t renovate a crust straight away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end. –Martha Stewart

Prime Rib Heat

For Rub
15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra–virgin lime oil
coarse salt and freshly ground pepper
1/3 cup keenly grated orange zest (from 2 to 3 oranges)

For Heat
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Prepare Meat

Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a tiny bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plot to cook the beef, remove it from the refrigerator. Place beef, stout side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450-degrees F.

Heat

Cook beef for 30 minutes, then lower temperature to 350-degrees F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115-degrees F to 120-degrees F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and Serve

Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

Martha Stewart is the leader of dozens of bestselling books on cooking, entertaining, farming, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; and produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio.

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