[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-115833-en":3,"doc-seo-115833-105":31,"detail-sidebar-cat-0-en-105":93},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30},115833,549768072016,"River Wang","https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d",10,"Lifestyle","The Martha Stewart Living Cookbook - The New Classics","A modern recipe collection drawing on Martha Stewart Living test-kitchen expertise and a curated selection of favorites. The book emphasizes quality ingredients and practical techniques, bringing together a wide range of categories including pantry staples, equipment guidance, menu organization, and recipe chapters spanning starters, soups, salads, sandwiches, savory pies, pasta, grains, meats, poultry, fish, shellfish, meatless main dishes, sides, fruit, desserts, frozen desserts, custards, puddings, pies, tarts, cakes, pastries, cookies, candy, breads, breakfast and brunch, drinks, and finishing sauces and dips.","[OceanofPDF.com](OceanofPDF.com)  \ncontents  \nTITLE PAGE ACKNOWLEDGMENTS INTRODUCTION  \nPANTRY  \nEQUIPMENT  \nMENUS  \nSTARTERS SOUPSAND STEWS SALADS SANDWICHES AND SAVORY PIES PASTA, RICE, AND GRAINS MEAT POULTRY FISH AND SHELLFISH MEATLESS MAIN DISHES SIDE DISHES FRUIT DESSERTS  \nFROZEN DESSERTS CUSTARDSAND PUDDINGSPIESAND TARTS CAKES PASTRIES COOKIES AND CANDY BREADS BREAKFAST AND BRUNCH DRINKS  \nSALSAS, SAUCES, DIPS, AND MORE BASICS  \nFOOD SOURCES EQUIPMENT SOURCES  \nDIRECTORY  \nCOPYRIGHT  \n[OceanofPDF.com](OceanofPDF.com)  \nacknowledgments  \nTHE RECIPES IN THIS book represent the creativity and hard work of many people, over many years. A special thank you to our very talented editorial director of food and entertaining, Lucinda Scala Quinn, who leads the team that creates the recipes in Martha Stewart Living, as well as to food editor Jennifer Aaronson and deputy food editor Sarah Carey, who offered careful guidance throughout the creation of this book. Thank you also to the many other food editors, recipe testers, and kitchen assistants who have worked in the Martha Stewart Living test kitchens since 2001, among them Christine Albano, Sara Backhouse, John Barricelli, Tara Bench, Shira Bocar, Frances Boswell, Stephana Bottom, Monita Buchwald, Samantha Connell, Carolyn Coppersmith, Kristine Croker Fiordalis, Stephanie Fletcher, Yolanda Florez, Amy Gropp Forbes, Allison Hedges, Aida Ibarra, Heidi Johannsen, Carmen Juarez, Shelly Kaldunski, Anna Kovel, Judith Lockhart, Rachael Macchiesi, Denise Mickelsen, Claire Perez, Melissa Perry, Elizabeth Pilar, Gertrude Porter, Lori Powell, Darlene Schrack, Nicole Slaven, Susan Spungen, Susan Sugarman, Susan Testa, Laura Trace, Brittany Williams, and Avery Wittkamp.  \nTheir food always looks as delicious as it tastes, as you can see in the photographs in this book. For creating those images, thank you to the brilliant photographers as well as Martha Stewart Living design director James Dunlinson and deputy creative director Ayesha Patel and their teams of art directors and stylists. Thanks also to our photo department, including Heloise Goodman, Andrea Bakacs, Joni Noe, and Alison Vanek Devine.  \nProducing this book required the dedication of special projects editor in chief Amy Conway, executive editor Ellen Morrissey, and assistant managing editor Robb Riedel. Heartfelt thanks to Evelyn Battaglia, who  \nbrought expertise and enthusiasm to every stage of the project and whose considerable talents are reflected throughout the book. Under the direction of art director William van Roden, associate art director Amber Blakesley created the book’s elegant, modern cover, and worked with Mary Jane Callister on an overall design that is fresh but timeless. Thank you, too, to Denise Clappi, Lori Key, Matt Papa, and Emily Burns for their help with so many details.  \nAs always, our executive team of Gael Towey, Lauren Podlach Stanich, Margaret Roach, and Eric A. Pike lent valuable support to the project. And thanks to our colleagues at Clarkson Potter: Jenny Frost, Lauren Shakely, Doris Cooper, Jane Treuhaft, Amy Boorstein, Mark McCauslin, and Derek Gullino.  \n[OceanofPDF.com](OceanofPDF.com)  \nintroduction  \nThe Martha Stewart Living test kitchens are always exciting and inspiring. There, on the ninth floor of the Starrett-Lehigh building in Manhattan, you will find a big team of talented cooks busy at the stoves and the workstations, mixing, stirring, measuring, chopping, kneading, sautéing, tasting, and fine-tuning. Right next door in our photo studios, more food is being prepared and “styled” for the photographs being taken. And just down the hall, editors are at their computers writing recipes or debating the best way to phrase a step.  \nThis big, bustling operation evolved from a very small start, back in 1990. But the most important things have not changed: I and all of our food editors have always shared a dedication to quality, a passion for the very best ingredients, a thirst for knowled","cbCaif4RIZBTnjXu","https://ap.wps.com/l/cbCaif4RIZBTnjXu","pdf",3314649,9,1,1250,"English","en",105,"# Pantry\n## Staples\n# Equipment\n# Menus\n# Starters\n# Soups and Stews\n# Salads\n# Sandwiches and Savory Pies\n# Pasta, Rice, and Grains\n# Meat\n# Poultry\n# Fish and Shellfish\n# Meatless Main Dishes\n# Side Dishes\n# Fruit\n# Dessert\n## Frozen Desserts\n## Custards and Puddings\n## Pies and Tarts\n## Cakes\n## Pastries\n## Cookies and Candy\n## Breads\n# Breakfast and Brunch\n# Drinks\n# Salsas, Sauces, Dips, and More\n# Basics\n## Food Sources\n## Equipment Sources","[{\"question\":\"What does the book emphasize when introducing recipes and ingredients?\",\"answer\":\"It centers on quality ingredients, practical know-how, and a strong commitment to the best results from reliable techniques.\"},{\"question\":\"How are recipes organized to help readers find what they need?\",\"answer\":\"Recipes are grouped into major sections such as pantry staples, menus, and dedicated categories spanning appetizers, mains, sides, and multiple dessert styles.\"},{\"question\":\"What guidance is given for using pantry staples like anchovies?\",\"answer\":\"It provides storage and handling advice, including how to choose anchovies, manage saltiness, and avoid cooking mistakes that affect texture and flavor.\"}]","The Martha Stewart Living Cookbook - 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