I dashed out at lunchtime today to pick up Martha's latest book, "Martha Stewart's Cooking School." I was pleasantly surprised to see that at 12:30 this afternoon, there weren't many copies left on the table! As I walked in the door to our local Border's Books, three people had copies of the book in their arms, obviously sharing in my excitement to open the book and get started.
Arriving home this afternoon, I sat down to begin my exploration. From the moment I opened the book, I was eager for the next page.
Cooking School is very much a text book. Starting with the basics such as a cooks golden rule, equipment, knives, herbs, seasonings, onions, and citrus, the cooking school book provides necessary information to get the home cook started.
The remainder of the book is divided into seven lessons: Stocks and Soups; Eggs; Meat, Fish and Poultry; Vegetables; Pasta; Dried Beans and Grains and ending with Desserts. Within each 'lesson' readers will find step by step 'how-to,' with beautiful photography showing each step of every technique.
Martha Stewart's Cooking School is not your typical cookbook. Instead of being loaded with hundreds and hundreds of recipes, Cooking School provides instruction on numerous cooking techniques and provides recipes to test the new found knowledge. This book is worthy of being required reading at any culinary school.
Sarah Carey, food editor and co-host of the PBS series Everyday Food co-authored Cooking School with Martha. A graduate of the Culinary Institute of America, Carey has been employed with Martha Stewart Living Omnimedia since 1999 as a food editor.
Of all the cookbooks published by MSLO, Martha Stewart's Cooking School is a departure from the others with it's text book format and focus on the 'how' instead of the 'what' to cook.
I predict Martha Stewart's Cooking School will skyrocket to the top of the charts as a best seller.