x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart and Roy Finamore

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on Lexi's favorite chocolate chip cookies and Gingerbread cookies from this book.

  • ellabee on March 24, 2016

    An outstanding reference: all the well-tested recipes from MS' first decade of books in one place, with no "lifestyle" or Martha photos (beyond the cover, and even that's more subdued than the norm). Caution re building shopping list from recipes without checking the book, as it was indexed in the earliest era of EYB indexing: The standard for 'store-cupboard ingredients' was different, so garlic, onion, milk, butter, flour, etc are very rarely listed.

  • FeastsandFestivals on June 22, 2012

    A go-to book when I can't find what I'm looking for somewhere else. I find the portions much too big and usually drastically resize the recipes downwards

  • Breadcrumbs on June 04, 2011

    Martha played a key role in fuelling my passion for cooking and this book replaced my well-worn copy of the Good Housekeeping Cookbook as my go-to reference book. I know some folks say they've had issues w Martha's recipes, saying they are hit and miss however that hasn't been my experience. Over the years I've come to count on Martha for some of what we'd consider to be our house recipes. Martha's Giblet Gravy for instance, is a must-have standard w our Christmas turkey and there are so many hits in this book that make regular appearances on our dinner table. Love this book.

Notes about Recipes in this book

  • Venison Bourguignon

    • cthdawn on February 07, 2010

      don't need 2 flour venison; very good and rich

  • Cucumber salad

    • PennyG on November 07, 2010

      This was okay. I'm going to use the extra vinaigrette on salads this week. I think I'll try the recipe for Cucumber Salad with Creme Fraiche Dressing from this same book next time.

  • Laura's maple-nut Hubbard squash purée

    • Couture911 on September 20, 2010

      I love this. I make it every year for Thanksgiving.

  • Cranberry-orange muffins

    • HazukaPie on December 13, 2017

      So the recipe says this makes 60, 1 1/2 inch muffins... More like 12 standard muffins.

  • Green enchiladas

  • Polenta with mascarpone and pesto

  • Persimmon pudding

    • anya_sf on February 20, 2019

      I made 1/2 recipe in a 1 quart pudding mold. The steaming time seemed quite long, but it did take nearly the whole time to cook through. The pudding shrank upon cooling and became fairly dense, but still soft and very moist. The flavor was good with a pleasant amount of spice and sweetness. The sour lemon sauce complemented it well.

  • Sour lemon sauce

    • anya_sf on February 20, 2019

      I made 1/2 recipe to accompany 1/2 recipe of persimmon pudding. Recipe states that it cannot be made ahead nor reheated (due to the cornstarch, I would guess), but the sauce is very quick and easy to make at the last minute. I used Meyer lemons, but the sauce was still nicely tart and went well with the pudding.

  • Black-eyed pea salad

    • angrygreycat on July 21, 2018

      Made 2 changes to the recipe, used cooked black eyed peas rather than canned and added some honey to cut the mustard in the dressing. This was delicious just decide how much you like mustard/how strong your mustard is when deciding how much to put in. The recipe calls from 1 to 2 tablespoons.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0517703351
  • ISBN 13 9780517703359
  • Published Aug 01 1996
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

ALL the recipes-1,400-from her original books, plus her invaluable tips, organized for everyday use, to help you plan everything from a wedding for 100 to an intimate dinner for 4.

Other cookbooks by this author