Learn to COOK - Martha Stewart's Healthy Quick Cook
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List Price: $32.50
Our Price: $21.45
Your Save: $ 11.05 ( 34% )
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Manufacturer: Clarkson Potter
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641.5638
EAN: 9780517577028
ISBN: 051757702X
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 224
Publication Date: 1997-10-28
Publisher: Clarkson Potter
Release Date: 1997-10-28
Studio: Clarkson Potter
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Editorial Reviews:
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No one epitomizes the pursuit of healthy pleasures more than Martha Stewart. And nowhere is this
clearer than at home in her kitchen. Now, the millions of fans who seek her guidance can prepare the food that gives Martha her remarkable energy and vitality. Martha Stewart's Healthy Quick Cook presents an all-new collection of 52 quick, easy menus--with more than 175 sensibly lightened recipes--for the kind of food we want to eat today.
Over the years, almost effortlessly, Martha has changed the way she cooks and eats. With unparalleled style and good sense, she has trimmed the fat and intensified the flavor of her favorite recipes to create meals that are unfailingly delicious, absolutely healthy, and strictly no-nonsense. A wonderfully filling frittata, flavored with sage, "enlightened" with egg whites, and paired with herb-infused garlicky stove-top potatoes, is a terrific low-fat, nutrient-rich meal to begin--or end--the day. Simple, yet no less special, sandwiches and incredible salads of brilliantly matched ingredients--seared tuna burgers splashed with soy sauce and swabbed with fiery wasabi mayonnaise, sugar snap peas mixed with whole mint leaves, and delicate shavings of baby golden beets tossed with fresh basil--reflect Martha's genius for casual yet sophisticated cooking.
Instead of concentrating on calorie counts, fat grams, and sodium content, Martha teaches how to eat well intuitively: how to make a variety of grains, fruits, and vegetables a delicious part of everyday eating; how to create menus that are supremely satisfying and nutritionally sound; even how to indulge a sweet tooth properly by enjoying small portions of such
classic desserts as whisper-thin lemon tarts, ginger cookies, and fruit crisps. And her recipes come from all over the world, making healthy meals as exciting as they are fulfilling.
In her chapters of spring, summer, fall, and winter menus, Martha explains how to use simple low-fat cooking techniques to transform the freshest ingredients of each season into fabulous dishes. You'll find quick grills and sautés of such light delicacies as butterfish, softshell crabs, woodsy portobello mushrooms, and mangoes. There are high-heat roasts of winter root vegetables, succulent poussin, pomegranate-lacquered rack of venison, red snapper--even juicy plums. She uses flavor-raising steam for Brussels sprouts, baby spinach, and halibut packaged in grape leaves--and there's an easy stove-top smoked salmon, too.
This is inspiring food, presented as only Martha Stewart can. This book will change the way you think about healthy cooking--and what you create in your kitchen every day.
Martha Stewart is the author of 12 best-selling books on food, entertaining, gardening, and home renovation. She is chairman and chief executive
officer of Martha Stewart Living Omnimedia. Martha Stewart lives in Connecticut and on Long Island.
Martha Stewart presents a collection of brand-new recipes for the healthful foods that energize her every day. These 52 quick, easy menus represent the effortless style and practicality we have come to expect from Martha. The more than 175 sensibly lightened recipes--all exquisitely prepared and photographed--will change the way you think about healthy cooking and what you create in your kitchen every day.
Japanese Risotto
Grilled Scallops with Spring Greens
Roasted Root Vegetable Ragout
Seared Beef and Oranges with Arugula
Sage Egg-White Frittata
Mussels and Baby Artichokes Barigoule
Wine-Poached Chicken with Charmoula
Poached Salmon Trout with Poppy Seed Vinaigrette
Seared Tuna Burger with Wasabi Mayonnaise
Farmstand Salad with Grilled Turkey Sausage
Vegetable Handrolls
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Spotlight customer reviews:
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Customer Rating:
Summary: Very good book!
Comment: It's a great book!! Fancy recipes, in a easy language (I'm brazilian, so...), I'm very satisfied! I did a lot of recipes and they're delicious!!
In the end of the book, there are tips, like how to do tomato sauce, a basic risotto and others. Very nice!
Customer Rating:
Summary: Not for the novice, but OK
Comment: This cookbook is not for the novice because some of the recipes could require knowledge of basic to intermediate techniques. However, if a cook has been cooking for a while, then the recipes in this book could be inspiring.
Note: There are not photos for every single recipe but enough photos to inspire. So, if you need many photos, then this book may dissapoint. Also, the title is deceiving because I found some of the recipes to not be very QUICK!
NOTE: Some of the recipes require using ingredients that most people might find "non-standard". In other words, some of the ingredients require a more advanced palate because they are not your average store-bought (and easy to find) supermarket ingredient. Example, not everybody likes watercress and radicchio or arugula---an acquired taste.
Customer Rating:
Summary: Great reading for anybody!
Comment: I bought this book as a little gift for a friend who was in the hospital. The book is not as big as the Martha Stewart Christmas book that I had previously ordered which I loved. However, the pictures are great and the overall layout makes reading it a lot of fun. As always, Martha has a wonderful flair for making cookbooks enjoyable reading even if you never try any of the recipes.
Customer Rating:
Summary: This Delivers
Comment: Most people think it is impossible to deliver on a weeknight a dinner that is elegant, healthy and quick. This book makes the impossible quite possible. The only reason I've nicked it a star is that for some, a cookbook titled "healthy" requires nutritional data, which this does not have, and quick in this instance sometimes means more simple than last-minute preparation. MS makes a case for not including the read-outs, about learning to fly without training wheels (sorry about the mixed metaphors). As for the simple vs. last-minute, a case in point: the wild rice pilaf with dried fruit is elegant and very easy to prepare, but it does require cooking the wild rice ahead and setting it aside. If you start an hour before dinner is to be served, no problem; in fact, starting the wild rice that early leaves you quite a bit of time to throw in a load of laundry or complete other chores before you pull together the rest of the recipe in the last 10 minutes. I've never had a problem with a MS recipe. Things always cook up in the allotted time, they always make the proposed quantity, they brown as they're supposed to, rise as they're supposed to . . . The charge has been made by another reviewer that dishes are underseasoned or bland. I suspect that is because the MS style is to emphasize the natural flavor of the basic ingredients. A lot depends, then, on the integrity of the ingredient.
Customer Rating:
Summary: Martha's "healthy pleasures"
Comment: This 1997 book grew out of what Martha Stewart calls her "ever-growing search for the new and different", and it has many interesting ideas and recipes for fresh, healthy eating, and menu planning. As one would expect from Martha, the appearance is almost as important as the contents, with marvelous photography, and great use of vintage plates and Depression glassware
It is divided into seasons, and as I live in California, and primarily eat fruits and vegetables, the Spring and Summer sections are of most interest to me; they have novelties like "Cool Jicama Slaw" (pg. 77), which consists of julliened jicama, minced jalapeño peppers and chopped cilantro, in a orange and lime juice dressing, and a fabulous "Corn, Fava Bean and Cucumber Succotash" which includes red bell pepper and white onion to make up this colorful and wholesome recipe.For the colder climates, there are wonderful hearty soups and stews, roasted vegetables, and rice, quinoa, and couscous dishes. There is a lot of what Martha calls "clean food", where "the flavors are clear and straightforward" and come from the "quality of the ingredients rather than elaborate techniques".
There are some unique desserts, like "Frozen Chai" (pg. 126), which can be made without an ice cream maker, using a food processor instead, and a "Rosé Gelatin with Blackberries", which I have not tried but looks lovely. Some of the desserts, like the rich chocolate sorbet pictured on page 193, are served in teacups with saucers, making an attractive table setting.
This is a beautiful book to look at, and it is full of ideas on how to add interest to a health-conscious diet, with simplicity, and a lot of flavor.
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