The Martha Stewart Cookbook: Collected Recipes for Every Day

By Martha Stewart

2,398 ratings - 3.83* vote

The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen. The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen.

... more

Book details

Hardcover, 620 pages
October 10th 1995 by Clarkson Potter
Original Title
The Martha Stewart Cookbook: Collected Recipes for Every Day
0517703351 (ISBN13: 9780517703359)
Edition Language

Community Reviews

Lorna Casavant

I've gotten several of my go-to recipes from this book. Lexie's Favorite chocolate cookies are to die for, the banana bread is absolutely decadent. The pancake and the waffle recipes are THE best. I keep trying others and my family protests... loudly. There's is also a carrot soup in there with coriander which is wonderful. Yes, there are some recipes that call for more exotic ingredients, but many do not. Also, you can substitute in most cases. What I have found from this book is there are quite a few basic recipes that are done very well. These are the treasures in this book.

Katy German

Avoid this book. Do not use the recipies in this book. Do not give this book even to your enemies; it is possible they might use it to feed a good person. There are no good basic, intermediate or advanced recipies. There are no good catering-level, feed-many-dozens-of-people recipies here. My advice: Go camping and use this book to fuel a fire and roast the fish you caught earlier in the day over it.

Steven Peterson

This book, published just a bit over a decade ago, contains recipes from her earlier works. Thus, this is a "one stop shopping" guide, if one is interested in Martha Stewart's recipes. And, in fact, this is a fine cookbook. It won't be for everyone. I'm not interested in large parties or dishes featuring caviar, and so on. But I do found a lot of neat recipes in this volume. Of course, this is more than just a cookbook. The lifestyle represented by Stewart's enterprise underlies this book. The little hints for making a dinner party special would not be of much concern to many who simply want a set of recipes from which to choose. But that is a key piece of what this cookbook is about.

As usual with better cookbooks, there are some nice extras besides the recipes. This volume features suggestions as to what should be in one's pantry, a few notes to cooks (including one that I have come to learn as true after taking shortcuts [Page xv:]: "When you cook with wine, use a wine you would like to drink. Your dish will only be as good as the ingredients you use." And cooking wine doesn't measure up to the real deal.), and a brief conversion chart at the close.

However, of course, it's the recipes that are the centerpiece.

There are 21 chapters, each covering some different aspect of cooking, starting off with "the basics" (basic stocks, pastry for further cooking, etc.) and "hors d'oeuvres." And let me take a moment to talk about one of those that she describes--the redoubtable "croque monsieur." Those few (and special) times that I have been in Paris, I had a lot of lunches featuring this classic. I have also served it as an hors d'oeuvre at some of the relatively few dinner parties for bunches of people that I've organized over the years. My version features a ham and Swiss cheese sandwich, with plenty of butter on each side. Then, you grill both sides on the stove until brown. Yummy. Stewart adds one wrinkle, though, that I aim to incorporate the next time I make this dish--Dijon mustard. Seems to me that that addition would add a nice bit of bite to the croque monsieur. Next section? Eggs. Here, there are a series of nice recipes. I like making frittata's from time to time, and she provides several recipes for this classic that look pretty inviting to me. I suspect I'll experiment with one of those in the not-too-distant future.

Just listing the rest of the 21 sections would take way too much Amazon space, but I'll mention a few other recipes that seem interesting to me. Under "Vegetables," she has a nice turn on my standard recipe (from the Berghoff Cookbook, as a matter of fact) for red cabbage. I add Granny Smith apples, cut up into small pieces, to the cabbage. She suggests, in addition, some onions (which, by the way, the Berghoff Cookbook refers to as well). But it does sound like it would add an extra dimension to the cabbage, so I'll add onions the next time I make the cabbage (which goes very well, by the way, with Chicken Schnitzel). Salads? One that she includes in this book looks intriguing to me: hot salad of escarole and pancetta. Simple to make--escarole, pancetta, balsamic vinegar, olive oil, Kosher salt, and freshly ground pepper.

The recipes for meats and seafood also contain a goodly number that look well worth making, too.

So, in short, a good cookbook. I'm not much interested in the lifestyle aspects of the cookbook, but I just pass that stuff on by and consider the recipes. Some are not so easy to make, but there are plenty that will work. Anyhow, a good cookbook that has been added to my little kitchen library.


I have been using this book for about five years and it has always been great for looking up basics and easy ways to prepare them. The other day I picked up some lovely Norwegian salmon filets and then fennel was haunting me so I got that too, once I got home this was one of the cook book choices that I had laid out in front of me, and even I was shocked to actually find a recipe called "Salmon with Fennel" on page 232. I usually buy bits and pieces and try to throw them together in an edible way, but this book always comes to my rescue. You can look up virtually any ingredient and find a "correct" standard recipe to make, that ingredient follows up with more options for more varied meals with similar undertones on next page.

The "White corn chowder" on page 141 has been my favorite soup for the past few years, I also made artichokes for the first time using this book, and it was for a room full of hungry guests; that turned out great as well. There are countless yummy potato recipes in here as well; it pleases my little Polish heart to see so much love given to this starch.

This book has so many side dishes that my head is spinning when I try to think about what to make, obviously they are easy recipes, with a handful of ingredients. All I have to do is look up my favorite thing and viola, a whole world of recipes unfolds before me.

This book has following chapters with full detail and dedication of preparation:

- Introduction
- The Pantry
- The Basics
- Hors D'oeuvres
- Eggs
- Breads, Biscuits and Sandwiches
- Soups
- Meat
- Poultry and Game Birds
- Fish and Shellfish
- Vegetables and other side dishes
- Salads
- Potatoes
- Pastas, Grains and Rice
- Entertaining a crowd
- Desserts
- Pies and Tarts
- Ice Cream and Sorbets
- Cakes and Cookies
- Wedding Cakes
- Dips, Sauces and Butters
- Preserves, Vinegars and more
- Beverages

This book is great for looking up basic ways of preparing just about anything, but it has many variations. Many cookbooks will only have 3-4 recipes for Salmon lets say, but this has a few pages. And besides, this can be purchased used for a laughable price, this book pays for itself with even one use.

- Kasia S.


this is a pretty comprehensive basic cookbook. it's full of Martha's advice, and you can practically hear her talking to you so distinctive is her voice. you have to appreciate her brand of pretension, but I do and I enjoy it. some of the things in here are pretty basic, and some are things I'm never going to make but it's still very informative. one wierd thing about this one though is that it's a compilation of her previous (before 1995) books, which included entertaining books, so there are recipes to feed 20 and recipes to feed 4-6. it's a wierd dichotomy. it's definitely a useful book though and one I'm happy to have. my one real complaint is that in the jams section she doesn't really give canning instructions, and in fact mentions using the hot wax method (something you really shouldn't do and we knew that when the book was published). but it's such a small section that those parts don't bother me.


This is one of two cooking books i use daily. I love how she uses both advanced and intermediate techniques. I would recommend this book to anyone who wants to learn more about advanced cooking, but also likes simple and fresh recipes. Some recipes are very hard (French rolls), while others super simple (banana bread). I found this at half price books and on a whim bought it. It's a kitchen staple as is the "Joy of Cooking." Stewart's sugar cookie recipe is a modern classic.

Silagh White

My copy is regularly referenced. It's appropriately stained and dog-eared (although I'm sure the author would not appreciate it). Recipes are well written, and straight forward. Try the marshamallow recipe. It's delicious.


This has some recipes that look really good, but many recipes that I won't ever make.

Dawn Wells

Not the easiest recipes but most tested turned out well

Nicki Syx

Uniquely Martha. Updated favorites along with classics. Simple to the advanced cook can find a dish to create! ?