Martha Stewart's Menus for Entertaining Review

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(More customer reviews)This is my favorite Martha Stewart book - and I have several. The menus are original but yet not over the top. I have actually tried and used the recipes - and have been asked for them - which to me is the ultimate compliment. The pictures are great - this is a book you will actually use - instead of just reading and putting back into your cookbook library. Buy this book, you won't be disappointed.

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Great Parties: The Best of Martha Stewart Living Review

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(More customer reviews)Now I know that we can't all go to Texas to have an authentic Tex-Mex fiesta, but the ideas are great none the less. Who care's if no one comes dressed the part? This book is all about themes. Themes that you can manipulate and call your own. Each party is beautifully photographed and the recipes are delicious. They even offer her infamous "Good Things" as a sidebar for many of the parties. Don't let the perfection overwhelm you. This book delievers.

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An inspiring source of ideas for creating a variety of celebrations, from fun and festive to elegant and refined, Great Parties features fully illustrated, step-by-step instructions to help readers throw a party that is as special as it is memorable. Full-color photos.

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The Martha Stewart Living Cookbook: The New Classics Review

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(More customer reviews)As others have noted, the index in this book contains entries for both this book, in black ink, and for The Martha Stewart Living Cookbook: The Original Classics in blue. Well, since this book has a blue cover, you would (as least I did, and continue to) think the blue ink entries are for the blue-covered book. Not so. The index is pretty good; much better than my old stand-by, the New Cook Book (Better Homes & Gardens New Cookbooks). Many index entries have useful "see also" entries.
There are a few (often just a few per section) helpful black and white photos, and some gorgeous color photos of some recipes. Like other reviews, I've noted some easy and some quite difficult recipes. The print on the pages extends into the gutter (the margin in the binding of the book) too much; when the book is open on the kitchen counter, part of the print is curved down into the binding a bit, making it a little less easy to read.


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A culinary treasure, The Martha Stewart Living Cookbook—The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook—The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since 2000. From the practical to the inspirational, from quiet suppers for two to dinner parties for ten, The Martha Stewart Living Cookbook—The New Classics has options for every meal and every cook, with family-pleasing classics, new fare, and twists on both. Whether you're looking for an easy weeknight dinner such as Tuna Steaks with Mint Sauce or a sophisticated hors d'oeuvre like Prosciutto Crostini and Fresh Figs with Gorgonzola or a rich dessert like the Ultimate Malted Brownie Sundae, The Martha Stewart Living Cookbook—The New Classics provides excellent choices across 22 categories. In addition to recipes for all-time favorites such as Lasagne Bolognese, Chicken Soup with Dumplings, the Best Onion Rings, and Apple Pie with Cheddar Crust, you will find helpful how-to photographs that demystify preparations for piecrust, gnocchi, soufflés, and more. Here, too, are cooking tips and techniques, nutritional information for healthy choices, comprehensive pantry and equipment glossaries, menu ideas, and a resource guide for finding ingredients. With the same stunning color photography and easy-to-follow, comprehensive format that grace the pages of Martha Stewart Living and The Martha Stewart Living Cookbook—The Original Classics, this new volume is a must-have reference that will become a loved and oft-used favorite of every home cook.

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The Book of Great Hors d'Oeuvre, Updated and Expanded Review

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(More customer reviews)Intended for people who want to cook food rather than gaze at pictures, Terrence Janericco's "Book of Great Hors d'Oeuvre" is one of the most useful cookbooks I own (and I have several hundred of them). Written by a caterer and from a caterer's perspective, this book is equally valuable for home cooks. There is no fussiness; Janericco would rather inspire readers to cook than to daydream. The book takes a no-frills approach which crams in as many first-rate recipes as the author can manage, with no digressions or stories or fluff. There are no photographs, but key techniques such as dumpling folding are illustrated with clear line drawings. The recipes themselves are excellent and wide-ranging, but more than that, they are written from a practical perspective, with clear instructions about how far in advance they can be made, and whether or not they can be frozen. I am, myself, an inveterate cookbook buyer and reader, but this really is the only book you would ever NEED for a lifetime of party-giving.

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The Book of Great Hors d'Oeuvre, Updated and ExpandedTerence Janericco
Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of The Book of Great Hors d'Oeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion—from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for:
Spreads and dips
Marinated and pickled foods
Dim sum
Pastries
Canapes and toasts
Patés and terrines
Croquettes
Cheese balls, fish balls, and meatballs
Stuffed vegetables, meats, and breads

Want to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party,the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils—you'll know exactly what you need simply by opening this "menu-to-success." Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.

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Special Occasions: The Best of Martha Stewart Living Review

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(More customer reviews)Well done and illustrated, these are features from the early days of the magazine. I can personally vouch for the pear bread pudding and the torta di riso--a lot of work but like a lot of things, WELL worth the effort. I don't know if I could do all of those things at once for one activity, especially the wedding at home. But in addition to all the recipes and chapters, it's idea-inspiring. Which is what Martha is all about (that, and the stock market!)

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Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods Review

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(More customer reviews)I purchased this book because oftentimes my standard pigs-in-a-blanket or deviled eggs just won't do. A little frightened at first glance of this book, Martha being the domestic elitist and all and the cover depicting nothing less than perfection, one quick read-through convinced me that even I could handle creating something I still have a hard time spelling. The book divided by events, ranging from casual to formal, such as "Tea Party in the Library," "Outdoor Barbecue," "Seafood at the Beach" and "Grand and Elegant Party." My lifestyle isn't so "event" structured, with most of my gatherings relatively casual, so I wanted to make sure there were recipes available and adaptable to my kind of living. Early in the book, Martha lists some required equipment, which includes Japanese paring knives, a Chinese cleaver, a pain de mie pan (?), a porcelain coeur a la creme mold, crimping tools, paper frills, etc. Daunting as it was, I found that this equipment is not really required for her miniatures to be quite palatable. Martha is also keen on presentation, as you all well know, and much of the book focuses on displaying the beautifully prepared hors d'oeuvres on antique silver platters, Depression glass stands and black lacquer trays, with elaborate garnishes of fresh flowers, herbs, or themed bric-a-brac. For instance, an eighteenth century lacquered Chinaman accompanies her small slices of Sauteed Foie de Canard, served with a chive topping on a triangle of toasted pain de mie (hence the abovementioned pan). The presentation is wonderfully represented in the photographs, but remember, for those of you who consider paper plates adequate for exhibition, these are merely suggestions to assist you in your assemblage. All this fluffy stuff aside, I found the recipes to generally be easy and quite tasty. The only thing that makes them complicated is when Martha asks you to use special equipment to make fancy edges or special decorative touches. This, again, is not required, and if you take the recipe for what it is and remove all the bells and whistles, you'll find there are many options ranging from simple to elegant, all within the "normal" (non-Martha) person's skill level. For instance, Martha includes a classic recipe for Deviled Eggs, and on the same page a recipe for Hard-Boiled Quail Eggs with Seasoned Salt, and another for Pickled Quail Eggs. Other simple recipes include Skewered Tortellini, Asparagus Wrapped with Proscuitto, and Pesto Pasta, as well as guacamole and rib recipes. Recipes that I initially thought would be difficult surprised me at their relative ease -- Brie en Croute, Fresh Crabmeat Empanaditas, and Grilled Tiger Shrimp with Dill. I rate this book fairly high for it's good base of quality, customer-friendly recipes that I can actually make trouble-free. I ignored much of the frills and decoration guidance, but should you be partial to Martha's sometimes hard-to-find equipment and time-consuming presentation, you'll enjoy this book.

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Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.

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