Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale
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Description

Product Description

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. 

This best-selling cookbook originally inspired Martha Stewart''s beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.

Amazon.com Review

Book Description
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Martha Stewart''s Prime Rib Roast

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.

Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to "marinate" in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.

Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450-degrees F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won''t develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end. --Martha Stewart

Prime Rib Roast












For Rub

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra--virgin olive oil
coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)

For Roast
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Prepare Meat

Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450-degrees F.

Roast

Cook beef for 30 minutes, then reduce temperature to 350-degrees F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115-degrees F to 120-degrees F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and Serve

Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; and produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio.

From Publishers Weekly

Starred Review. Stewart''s trademark ability to simplify everything that seems complex or overwhelming in domestic life serves her well in this excellent foundation course in cooking techniques. Like Stewart herself, its pages exude authority along with accessibility, with numerous helpful checklists, charts and boxed tips artfully arranged throughout the numbered lessons that build from essentials such as roasting chicken perfectly or wilting leafy greens just so to more involved, less frequently used methods featured as extra credit, such as grinding and binding meat into paté or producing a peerless vegetable puree. Each technique is illustrated by numerous stylish yet instructive photos, and accompanied by a few carefully selected recipes and variations that successfully aim to familiarize cooks with a basic procedure without inundating them with the full range of possibilities right away. They will also appreciate Stewart''s concise but enlightening introductions to each chapter and the lessons within, For new cooks looking to establish a core set of kitchen skills as well as for those just looking to brush up or to have a ready reference to cooking fundamentals, this impressive volume will be an ideal choice. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

This comprehensive introduction to cooking overflows with helpful instruction in all matters culinary. As with any professional, Stewart understands that kitchen success is founded on the best battery of utensils. Making no assumptions, the book displays an array of cooking tools (but no electrical appliances) to outfit a basic kitchen. An inventory of ingredient staples includes just herbs, spices, onion family members, and citrus fruits. Ever a firm believer in the French fundamentals, Stewart commences with recipes for stocks that form bases for flavorful soups and sauces. But to attract contemporary cooks, she immediately turns chicken stock into a decidedly un-French tortilla soup. She also explains the making of dashi, a basic soup from Japanese cuisine. She goes so far as to analyze the complicated task of clarifying a consommé, rarely addressed in contemporary home cooking. The sequence of recipes follows a thoughtful lesson plan so that basic techniques build on one another. Photographs show what to expect at different steps along the way. Ambitious students may pursue more advanced techniques appearing in sections labeled “extra credit.” Meat, poultry, and fish cookery forms the book’s largest section. An entire chapter addresses pasta exclusively, befitting its key role in today’s cooking. The Martha Stewart label will attract a host of readers. --Mark Knoblauch

Excerpt. © Reprinted by permission. All rights reserved.

Prime Rib Roast
Serves 8

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.

Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to “marinate” in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution.

Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450°F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end.

For Rub
• 15dried bay leaves, crumbled
• 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup finely grated orange zest (from 2 to 3 oranges)


For Roast
• 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched


Prepare meat: Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.

Roast: Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

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4.6 out of 54.6 out of 5
864 global ratings

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Top reviews from the United States

Texas Nonni
5.0 out of 5 starsVerified Purchase
If I Had To Choose Only ONE Cookbook ...
Reviewed in the United States on July 25, 2018
... This would be it. I absolutely LOVE this massive cooking tome. As the textbook Ms. Stewart''s introduction describes it to be, it''s a perfect start-from-the-beginning cookbook, from tips and tools, to essential techniques and procedures, to mouthwatering... See more
... This would be it.

I absolutely LOVE this massive cooking tome. As the textbook Ms. Stewart''s introduction describes it to be, it''s a perfect start-from-the-beginning cookbook, from tips and tools, to essential techniques and procedures, to mouthwatering recipes. The table of contents (see photos) only hints at the treasures inside. It''s filled to overflowing with beautiful photographs, charts, step-by-step illustrated instructions, and invaluable highlighted tips.

Overall, and always important to me, it''s a beautiful book. Its glossy pages, artful photography (kudos to Marcus Nilsson), superb layout and design, and exquisitely written text (Ms. Stewart and Sarah Carey) combine for a volume that''s a treasure for cooks and book lovers alike. At 504 silky pages and a massive 4.5 pounds, all inside an elegant matte black cover protected by a charming dust jacket, this book has pride of place in my lifelong collection of cookbooks.

Whether you''re a beginner seeking first steps first, an experienced cook seeking to perfect your knowledge and skills, or a cook at any level in between, this book offers a treasure trove of culinary information -- all in a form and package that''s delightful to experience.
33 people found this helpful
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pen pal
5.0 out of 5 starsVerified Purchase
Great for teaching beginners, refreshing skills. NO VIDEOS for print edition! 2 separate cooking school video series
Reviewed in the United States on July 30, 2016
Good instructions for those just beginning to cook, or those who needing to brush up on their skills. I struggled with explaining to my daughter how to cook, where to start. This book does all the explaining for me! It covers everything, equipment, knife skills, you name... See more
Good instructions for those just beginning to cook, or those who needing to brush up on their skills. I struggled with explaining to my daughter how to cook, where to start. This book does all the explaining for me! It covers everything, equipment, knife skills, you name it. There are even recipes explained in step by step detail to build and boost confidence. It covers the proper way to cut up a chicken, and all kinds of meat. This book does not leave you without the knowledge you need.

My daughter was able to use the knife to chop vegetables without me. she was also able to prepare meals without me by using this book along with the videos on PBS.

I emailed about the videos, and the reply stated there were no plans to have the videos available for sale. The cooking school videos are good, but there are actually 2 versions of them!

The PBS version is clear and concise without distraction. If you look there is a guide for all 4 seasons. Each episode guide will list the recipes,and if you do an additional search, you can find most of those videos on Martha''s website. It is a shame these videos are not available for purchase, and full episodes are not available to watch online.

There is yet more cooking school lessons from Martha''s show outside PBS. During that first lesson, Martha says all those video lessons will be available on her website for free viewing, and be available for purchase. Those video lessons ARE NOT available for purchase. If you want to see them you really have to search to find them. The lesson videos are not as complete as you would expect, as parts are in one video, and another part in another video, you have to search to find the whole lesson. Too you have a little more distraction of a studio audience, and some scenes are not zoomed in enough.

It would be nice if they could sell the videos or take the time to put them together for people to find and see. I don''t like having to piece segments together.

I refuse to purchase the ebook, just to see what videos it may or may not have!
27 people found this helpful
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Traveler
2.0 out of 5 starsVerified Purchase
Outdated basic recipes
Reviewed in the United States on February 4, 2018
I enjoy Martha Stewart''s cooking classes on PBS, but this book is a reference book, so heavy I can barely lift it. I don''t think I will be using it for recipes but may look up some information for technique or kitchen equipment. It is a series of lessons, and not enough... See more
I enjoy Martha Stewart''s cooking classes on PBS, but this book is a reference book, so heavy I can barely lift it. I don''t think I will be using it for recipes but may look up some information for technique or kitchen equipment. It is a series of lessons, and not enough recipes that are popular. Most of the recipes are very basic and out of style such as veal piccata, (sp?) trout menuire, chops. Recipes an outdated restaurant would offer. Nothing new, exciting or different.
13 people found this helpful
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Sandy Sparkles
3.0 out of 5 starsVerified Purchase
Nice Cookbook But...
Reviewed in the United States on August 31, 2015
Let me start by saying what a huge fan I am of Martha Stewart and her cooking shows. Everything I make of hers turns out beautifully. She is the epitome of class and skill in the kitchen. Cooks young and old are sure to find beneficial cooking tips, as there are many. I... See more
Let me start by saying what a huge fan I am of Martha Stewart and her cooking shows. Everything I make of hers turns out beautifully. She is the epitome of class and skill in the kitchen. Cooks young and old are sure to find beneficial cooking tips, as there are many. I love everything about this book EXCEPT it was touted as a companion cookbook to the series, but is actually a thorough compilation of recipes and techniques. It is well written and the pictures are beautiful. Every recipe is explained in detail, and easy for the novice to understand. Experienced cooks will have a refresher course. I am quite disappointed that most of the recipes from the show are not represented. If you are an avid watcher of the show, and interested in obtaining recipes from the show, you will most likely have to record them, or search the internet. If you are a seasoned cook and interested in adding a well written cookbook to your collection, you might want to consider this one!!
57 people found this helpful
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Linda
5.0 out of 5 starsVerified Purchase
Crammed with Info
Reviewed in the United States on August 17, 2014
Now this booked turned out to be a total surprise for me. I ordered this book thinking it would be a "good" book to have, and when it came in and I started looking through it, I discovered that it''s more than good -- it''s actually really great. I work with recipes on a... See more
Now this booked turned out to be a total surprise for me. I ordered this book thinking it would be a "good" book to have, and when it came in and I started looking through it, I discovered that it''s more than good -- it''s actually really great. I work with recipes on a regular basis as part of my career and have a bunch of favorite reference books that I use every day. And I have a "ton" of cookbooks too. I can''t believe how much food/cooking information is crammed into this one book, and how many recipes too. I also love the layout and that it has a good number of pictures, which helps make the content easier to read and understand. I''m thrilled that I made this purchase! I have decided that I am going to read all of the "information sections" of this book cover to cover, which is something I don''t normally do with reference books. And I have been thinking that I might be buying a few more copies to give as gifts this year.
25 people found this helpful
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Sarah Vee
5.0 out of 5 starsVerified Purchase
The Cooking Bible!
Reviewed in the United States on July 30, 2018
This is THE cookbook to keep forever - it teaches you what cooking IS. You can start here if you''re new to cooking, but even experienced home cooks can learn much from this book. There are certain cooking techniques that you don''t use every day but still need to know.... See more
This is THE cookbook to keep forever - it teaches you what cooking IS. You can start here if you''re new to cooking, but even experienced home cooks can learn much from this book. There are certain cooking techniques that you don''t use every day but still need to know. There are cutting and slicing techniques to learn about, too. And lots of photos make this book great and easy to work with! How do you make a basic roux? Which cut of meat is right for which dish? And from which part of the animal does that cut of meat originate? How do you choose the best bunch of asparagus in the store, and how do you prep it? Which pots and pans are best for certain dishes and cooking methods? Which knife should you use to julienne? How do you roast a duck a l''orange? Spatchcock a chicken? Make pesto from scratch? All of these are excellent tools for the home cook to have available for all occasions. Martha put it all in one book - the basics, like a cooking bible. I LOVE YOU MARTHA, YER MY GIRL!!!
3 people found this helpful
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Amanda
1.0 out of 5 starsVerified Purchase
Disappointing
Reviewed in the United States on October 14, 2019
This was unfortunately a very disappointing choice. The book’s title seems to indicate a connection with the tv program of the same name, raising expectation that recipes and demonstrations from the show would be featured. In (slight) fairness, the 2008 copyright should... See more
This was unfortunately a very disappointing choice. The book’s title seems to indicate a connection with the tv program of the same name, raising expectation that recipes and demonstrations from the show would be featured. In (slight) fairness, the 2008 copyright should have been a clue that there’s no relation between the two.
To its credit the how-to lessons in the book offer good comprehensive basics for a beginning cook, just not very interesting
recipes for someone beyond that stage. Sadly, I will be returning this book.
2 people found this helpful
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Amazon Customer
2.0 out of 5 starsVerified Purchase
Good grief! I''d never get dinner on the table
Reviewed in the United States on May 27, 2019
I like Martha Stewart but she comes from fantasy land. If you want the hardest way to do something and own LOTS of equipment and enjoy shopping for unusual ingredients, this is for you. I gave the book away. Like is too short.
2 people found this helpful
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Top reviews from other countries

Krystal
5.0 out of 5 starsVerified Purchase
Informative
Reviewed in the United Kingdom on April 29, 2020
Excellent book, would recommend.
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HIDEYO OGASAWARA
5.0 out of 5 starsVerified Purchase
Love it !
Reviewed in the United Kingdom on September 30, 2021
I love this series. Thank you.
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arpad kallo
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on July 30, 2016
best of the best. Christmas without Martha is better with her when it comes to cooking and decorations.
One person found this helpful
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Paulo C.
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on October 24, 2016
A good school book.
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fruitcake
4.0 out of 5 starsVerified Purchase
Interesting Look into American cooking
Reviewed in the United Kingdom on May 16, 2012
This book is informative on how to cook, with some lovely recipes. It gives you a look in how the Americans bake. The only problem sometimes is, you may not be able to get all the ingredients they use, so then you would have to try and get an English equivalent. Worth...See more
This book is informative on how to cook, with some lovely recipes. It gives you a look in how the Americans bake. The only problem sometimes is, you may not be able to get all the ingredients they use, so then you would have to try and get an English equivalent. Worth having!!
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Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale

Martha online sale Stewart's Cooking School: Lessons and Recipes for the Home Cook: popular A Cookbook online sale