Martha Stewart (1) (1941–)

I brought this book home in hopes that its subtitle "Meals you can make in under an hour" was accurate. The book fell open to a Chinese menu. Good, I understand Chinese food. The first item on the menu was dumplings, for which you are supposed to make the dough from scratch, let it rest for half an hour, then roll it out and stuff the dumplings. I've made Chinese dumplings. It's not a one-hour job. The next item involves deboning two Cornish hens! You have to do it quickly, because they have show more to bake for 45 minutes.

Ms. Stewart does not inform us of the size of kitchen staff necessary to complete these menus in an hour or less.

The one hour claim is risible, and the book does not take it at all seriously. The individual recipes lack the "Preparation x minutes, resting x minutes, cooking x minutes" information that is regularly provided in magazines, much less the parallel timeline often seen in quick menu cookbooks ("mix together ingredients for recipe A, while it is marinating mix recipe B, while that one is baking assemble recipe C"). I can never cook as fast as those estimates, but it gives an idea of what to aim for and where the stumbling blocks may occur. Not in this cookbook.

In short, this is fairly typical Martha Stewart, not to be attempted unless you have access to the specialty shops of a large metropolis, a great deal of money for exotic ingredients, and unlimited amounts of time (or a devoted staff) for shopping and cooking. show less

Of all her cookbooks, this one feels the most classically "Martha". It has everything I love about her brand from the 80s and 90s - classic design, ambitious ideas, and a clear point of view. The enjoyment I got from leafing through my mom's copy as a kid has increased now with nostalgia and from having real occasions to use it for.

Most of the recipes are practical and some are aspirational. It's unlikely I'll ever make the cassoulet that serves 100, or a wedding cake, but I appreciate that show more they're included. It wouldn't be Martha without stuff like this and that's why I pick up this book when I do, for her perspective, instruction, and inspiration. It's worth noting that some of these recipes came from her first cookbook "Entertaining", based on her experience running a catering business. But I think it's the unapologetic bluntness of Martha's personality (and therefore, writing) that makes even the more unusual recipes here appealing and feel possible, no matter the context. She makes no apologies for excess, and no assumption that the reader can't do exactly the same. show less

I've owned this book for several years, and it has quickly become one of my favorite baking books (Believe me, I own quite a few). The recipes run the gamut from simple breakfast muffins to rustic cobblers to elegant napoleons. There is even a recipe for a three-tiered wedding cake! Some recipes are quick and easy, while others tend to be very complex and involved, offering options for both the novice and advanced home baker, and allowing the user to grow with the book, trying more difficult show more recipes as one's skills expand. However, even the most complex of the recipes are laid out and explained clearly. In addition, there are beautiful photos on nearly every page (and most pages have more than one!), showing both finished baked goods and illustrating techniques.

I've made quite a few of the recipes in this book and thought I'd share a few of my favorites. There are four cupcake recipes in this book, of which I've tried three. The Maple-Walnut Cupcakes with Maple Buttercream (p. 164) are really excellent. Make more candied walnuts than cupcakes - you'll just want to grab a handful and munch on them while you're garnishing. The Carrot-Ginger Cupcakes (p. 166) were really light and fluffy, although they very mild and not all that carrot cake-y, so that may not be to everyone's taste. But the instructions for making marzipan carrots (with photos!) make them so easy. I've made the One-Bowl Chocolate Cake on p. 168 as both cupcakes and a layer cake, and it's a great go-to basic chocolate cake recipe. The Marble Cake with White Chocolate Glaze (p. 65) is super easy yet impressive - the perfect thing to have with coffee when a friend stops over.

Martha's Classic Apple Pie recipe (p. 228) is simple and excellent, and her Pate Brisée (p. 224) is my go-to recipe for pie dough - it works every time. The Tarte Tatin (p. 265) is about as easy as a "company" dessert can get, looking both rustic and fancy at the same time (and it tastes amazing - like candied apples on pie crust; how could you go wrong?) I've made the Fruit Curd Tartlets (p. 258) with both lemon and lime curd (both on p. 390), and while the tartlet molds I used were really small (about 1" - don't do it to yourself!!!) and a huge pain in my ass, everyone loved them and they were gone in a flash.

This book makes even difficult, pastry chef-caliber techniques like laminated doughs accessible. I made the from-scratch Puff Pastry on p. 359, and while it took the better part of a day and used a crapload of butter, the difference from frozen, pre-packaged puff pastry was so amazing that I don't ever want to buy it again. I also tried my hand at the Danish Dough (p. 334), and made the Prune Pinwheels and Apricot Bow Ties (p. 336 & 338, respectively). The absolute winner of the book, though, is the Chocolate Babka on p. 352. Coming from a Russian/Polish Jewish background, I've eaten a lot of babkas, but this one was PERFECT. Loaded with chocolate, covered in streusel.... you need to try it. Granted, the recipe calls for 2 rises and with several different components it takes a bit of time to complete, but it also makes three loaves and they freeze beautifully. Eat one, store the other two in the freezer, and you'll have something perfect to bring to a potluck or housewarming at a moment's notice. show less

Basically, I think Martha Stewart did this book as an excuse to give lots of parties. You can say that she presents an unrealistic example for modern women, and she does, but that isn't the point. I think the point is to help you dream a bit about giving a party of your own. In that respect, well, I, I'm trying to plan a holiday open house and I lay the blame for this mad inspiration at Martha's feet.