Martha Stewart's Pies and Tarts by Martha Stewart
I can't decide what's more fun: make the delicacies featured
in Martha Stewart's Pies and Tarts or just to read about them.
The cookbook is organized according to type of filling, terrifically
convenient if you've got an abundance of say, apples or squash,
and need several ways to use them up. The other chapters include
pears, berries, and chocolate. All the recipes using peaches,
plums, apricots and nectarines are in the same chapter. The
recipes for pastries and crusts, used throughout the cookbook,
are found at the end, along with a primer on techniques. Can't
say no to Martha's buttery nut crust.
Martha Stewart's Quick Cook by Martha Stewart
With an emphasis on fresh ingredients, Martha Stewart was
one of the first cookbook writers to recognize the need for
menu planning for busy people. Quick Cook -- designed for
family meals, small dinner parties, and dinners for one or
two people -- features 52 menus that can be prepared in an
hour or less. The cooking time does not include shopping or
preparing a pie crust to be pulled out of the freezer at the
cook's convenience.
Stewart's basic techniques are steaming, grilling, sauteing,
roasting and baking, and to a lesser extent, frying. The meals
are generally prepared by portion, rather than measurement,
which, says Stewart, is more economical because there are
no leftovers.
You'll notice that the main dishes tend toward the meaty side
- pork chops, rack of lamb, smoked turkey, duck, filet of
beef. Yet there are still plenty of intriguing menus featuring
vegetarian and seafood entrees, such as Salad Nicoise, mussels
with pesto, angel-hair pasta with broccoli. Just watch out
for the butter.
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