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December 2007 Cookbooks of the Month: Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook

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December 2007 Cookbooks of the Month: Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook

JoanN | Dec 1, 2007 03:57 AM

Welcome to the links thread for the December 2007 Cookbooks of the Month, Martha Stewart’s Baking Handbook AND Martha Stewart’s Hors d’Oeuvres Handbook You may wish to bookmark this thread for future reference, as it contains links to the threads for these two cookbooks.

Please note that there is an older book, now available in paperback, called Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods. If you have that book and would like to cook from it instead of the newer book referenced here, please begin a new thread and be sure to make clear that it is the older book.

Here's the thread for general discussion, recipe planning, links, and previous picks and pans:

http://www.chowhound.com/topics/465357

Because the contents pages for each of these books is rather extensive, and to avoid what would otherwise be seventeen individual threads, I’m combining chapters in a way I hope makes sense. And because the chapter titles in the Hors d’Oeuvres books are very, very long, I’ve listed the corresponding chapter numbers for each book in the hope it will make the correct thread easier to locate.

Here are the links for full length recipe reviews. Please select the appropriate one.

MARTHA STEWART’S BAKING HANDBOOK

Simple Baked Goods; Cookies; & Cakes
(Chapters 1, 2, and 3)
http://www.chowhound.com/topics/465356

Pies, Tarts, Cobblers, and Crisps; Pastries
(Chapters 4 and 6)
http://www.chowhound.com/topics/465355

Yeasted Baked Goods; Pastries; & Basic Recipes
(Chapters five and Back Matter)
http://www.chowhound.com/topics/465354

MARTHA STEWART’S HORS D’OEUVRES HANDBOOK

Building Blocks; Layered and Stacked; & Wrapped, Rolled, Filled, Folded, and Stuffed
(Chapters 1, 2, and 3)
http://www.chowhound.com/topics/465353

Tea Sandwiches, Classic Canapés, and Simple Crostini; Skewered and Threaded; & Bites and Pieces
(Chapters 4, 5, and 6)
http://www.chowhound.com/topics/465352

Dips, Spreads, Sauces, Relishes, and Salsas; Fondue, Frico, and a Selection of Fine Cheeses; Sips and Drinks; & Classics
(Chapters 7, 8, 9, and 10)
http://www.chowhound.com/topics/465351

Happy baking!

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