Eggs: Martha Stewart's Cooking School, Lesson 2 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Eggs: Martha Stewart's Cooking School, Lesson 2 write by Martha Stewart. This book was released on 2011-12-20. Eggs: Martha Stewart's Cooking School, Lesson 2 available in PDF, EPUB and Kindle. Martha Stewart’s Cooking School Now a PBS Series Lesson 2 is a culinary master class in the techniques essential to cooking egg dishes, with 8 video demonstrations to guide you on poaching an egg, cooking a perfect omelet, making homemade mayonnaise, and more, along with color step-by-step photographs. Eggs are the basis for so many delicious culinary creations, and in this lesson you’ll learn the cooking fundamental techniques for elevating the everyday egg through soft-cooking, scrambling, baking, coddling, poaching, and frying. Video demonstrations by Martha Stewart Living food editor Sarah Carey will show you how to poach an egg, cook an omelet, and make mayonnaise. Then, practice your skills with recipes for tempting dishes such as Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise; Huevos Rancheros; and Squash and Goat Cheese Frittata. Lesson 2 also includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.
Martha Stewart's Cooking School
Martha Stewart's Cooking School - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Martha Stewart's Cooking School write by Martha Stewart. This book was released on 2011-12-20. Martha Stewart's Cooking School available in PDF, EPUB and Kindle. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, 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 quite 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 put 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 other 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. This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.
Martha Stewart's Cooking School (Enhanced Edition)
Martha Stewart's Cooking School (Enhanced Edition) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Martha Stewart's Cooking School (Enhanced Edition) write by Martha Stewart. This book was released on 2011-12-20. Martha Stewart's Cooking School (Enhanced Edition) available in PDF, EPUB and Kindle. This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, 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 quite 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 put 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 other 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.
Vegetables: Martha Stewart's Cooking School, Lesson 4
Vegetables: Martha Stewart's Cooking School, Lesson 4 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Vegetables: Martha Stewart's Cooking School, Lesson 4 write by Martha Stewart. This book was released on 2011-12-20. Vegetables: Martha Stewart's Cooking School, Lesson 4 available in PDF, EPUB and Kindle. Martha Stewart’s Cooking School Now a PBS Series Lesson 4 is a culinary master class in the techniques essential to cooking vegetables, with 8 video demonstrations to guide you on prepping and cooking artichokes, pureeing vegetables, making vinaigrette, and more, along with more than 40 recipes and dozens of color step-by-step photographs. Integrating vegetables into your meals isn’t just about establishing a healthy diet—the range of flavors and textures that vegetables offer cooks is nearly infinite. Learn how to cook them properly to bring out their brightest colors and best flavors. In this lesson, you’ll find a guide on buying, storing, and preparing vegetables and more than a dozen versatile cooking methods, such as steaming, wilting, blanching, simmering, roasting, stir-frying, sautéing, frying, braising, and grilling. Video demonstrations by food editor Sarah Carey will guide you every step of the way through simple and more challenging techniques. Then, build on your skills with more than 40 recipes and variations for dishes like Steamed Artichokes with Tarragon Butter, Roasted Autumn Harvest Salad, Herbed Rosti with Wild Mushrooms, and Spicy Stir-Fried Vegetables. Lesson 4 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.
Meat, Fish & Poultry: Martha Stewart's Cooking School, Lesson 3
Meat, Fish & Poultry: Martha Stewart's Cooking School, Lesson 3 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Meat, Fish & Poultry: Martha Stewart's Cooking School, Lesson 3 write by Martha Stewart. This book was released on 2011-12-20. Meat, Fish & Poultry: Martha Stewart's Cooking School, Lesson 3 available in PDF, EPUB and Kindle. Martha Stewart’s Cooking School Now a PBS Series Lesson 3 is a culinary master class in the techniques essential to prepping and cooking meat, fish, and poultry, with 14 video demonstrations to guide you on cutting up a chicken, filleting a fish, roasting a rack of lamb, and more, along with 64 recipes and dozens of color step-by-step photographs. Arranged by cooking technique, this lesson explores the fundamentals for roasting, grilling, braising, stewing, steaming, poaching, simmering, sautéing, stir-frying, and frying, and teaches you how to apply these techniques to various types of meat, fish, and poultry. Video demonstrations by food editor Sarah Carey will show you how to cut up a chicken, braise a pork shoulder, steam fish in parchment, pan sear a steak, and more. Then, practice your skills with 64 recipes and variations for tempting classics such as the Perfect Roast Turkey with Perfect Gravy and Chestnut Stuffing; Braised Fish with Fennel and Tomato; Lobster Rolls; and Buttermilk Fried Chicken. You’ll also find information on meat cuts and cooking temperatures, carving a chicken, frenching a rack of lamb, preparing confit (a method of salting and preserving), grinding your own meats, and preparing pre- and post-grilling flavor enhancers, such as rubs, marinades, salsas, and chutneys. Lesson 3 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and much more.
