Entertaining

by Martha Stewart

Book Overview

With 500 glorious full-color photographs, 300 original recipes, and hundreds of innovative ideas, Entertaining is the book that revolutionized the way people entertain today. 500 full-color photographs.

• Format: Hardcover
• Language: English
• ISBN: 0517544199
• ISBN13: 9780517544198
• Release Date: December 1982
• Publisher: Clarkson Potter Publishers
• Length: 310 Pages
• Weight: 3.55 lbs.
• Dimensions: 1.1" x 10.0" x 10.0"

Customer Reviews

Wrong book sent

I am not upset because the second edition is nice, but I was supposed to get the 1st edition. Not what I ordered.

Not in "very good condition" as described.

Clear water damage with warped pages.. Book was not attached to its binding.

A Classic, Martha at her best.

This book was published over 20 years ago. It is the foundation of Martha Stewart's reputation, the starting point of her magazine, TV shows, and Kmart product line. The book is worthy of that reputation, as I am hard pressed to think of how any book could do a better job at its chosen task.I chose to review this old, now classic volume because I recently reviewed two new books on entertaining menus and I felt I could not do the subject justice without consulting the established authority on the subject. I also felt compelled to visit this book because in spite of Martha's well-publicized problems, I have believed she is very good at what she does. Her success is not built on hype, marketing, or fluff. This book demonstrates that fact.As pointed out by a recent biographer, Christopher Byron, in the book `Martha, Inc.', Stewart has largely invented her persona of talented amateur who happens to be very good at classic `homemaking' tasks. This `handmade' aspect of her character comes through in all her works, and it is not seen as phoniness or pretend knowledge. I believe it is seen as an attitude of `Look, even I, an untrained (fill in what you will) can do this. You can too.' In fact, on one of her TV shows, Martha says her job is really `learning fast' from experts. She constantly praises and quotes from genuine experts such as Julia Child without assuming any credit for having the smarts to have borrowed from such a well-recognized source. In decorating, a constant theme is doing clever things with inexpensive materials to achieve a `Wow' effect. Many of her recommendations can lead one to a fairly hefty price tag, but then, you are foolish if you plan a party for 12 or 24 or 48 or 100 and wish to have it come off well, and not expect a pretty sizable cost. Stewart's first priority is for you to succeed. And, for her, success, is that you please your guests and have fun yourself. She succeeds in providing ample materials for doing that. Her second priority is to be smart in finding economical solutions, such as in hiring help for both wait staff and musical entertainment.The talented amateur persona is entirely genuine. The best thing about her Food Network show is not what she does, but the quality of her guests and what they can do. That did not stop her from assembling a first rate book with professional grade instruction in some very important cooking and baking skills. There are, for example, exceptionally well done full page illustrated tutorials on making pie crusts, making French bread, creating wedding bouquets, building a gingerbread mansion, and creating a crudite platter. The general quality of these instructions surpasses most features in her magazine and rival step by step instructions by Jacques Pepin.One may think that if Martha is copying recipes from Julia Child, why not simply get `Mastering the Art of French Cooking' and be done with it. This would work if you had the time, as Martha did, to work your way through this book a

Martha Stewart's first and best

As a neighbor of Martha Stewart's in the charming town of Westport, Connecticut, I have had the pleasure of being invited into her home several times. Granted, that ended around the time she became so well-known, but Martha is a truly wonderful woman who is an encyclopedia of entertainment know-how. Fortunately for the rest of the world, this book is *the* next best thing to having Martha in the kitchen and at the party with you. Creative recipies, table settings, and other ideas which help to enhance the environment of any party- large or small.I feel that this book should be a part anyone's home library who can appreciate the fine art of entertaining and wishes to take their gatherings and functions to the next level.

Inspiration for bored homemakers

This book is a staple in my kitchen. Do I cook all the upscale, gourmet recipes? I'd love to say yes, but in all honesty I haven't the time! I *have* tried the sugar cookies, and they went over well with my three little boys! The reason I love this book is that I can read a bit, look at the lovely pictures, and gain fresh inspiration to make my little home a lovelier place. Also, for any Martha-phile, this book is a good place to peek inside Martha's life and hear her thoughts for more than just a five minute segment on her show.

A necessity for every kitchen

This book is incredibly helpful and full of great recipes. As for the person who wrote the bad review about the recipes... well, the grapes aren't stuffed, they're 'coated' (big difference)... as per the comment about the new potatoes, not being able to pick up the toppings with the potatoe? You're not supposed to pick up the toppings 'with' the potatoe... you use a small appetizer plate and eat with a fork. As for the Phylly dough... it's always greasy, that has nothing to do with this recipe. I almost didn't buy this book because of that review, but decided to try it anyway and I'm so glad I did! Martha Stewart is very down to earth with her stories about the mistakes she's learned from etc. Very enjoyable.

This book is a staple in my kitchen.

I bought my first copy of Entertaining in 1984 when I still lived in a house large enough to give big parties. It worked for me then, and it still works for me years later now that I've downsized my life. I guess I'd have to call this book "art" if one relies on words such as inspiring and beautiful to define art. For instance, one of my favorite recipes is the Iced Lemon Souffle. It is a light, tart, refreshing end to a heavy meal and there are rave reviews each time I serve it. I've served it in a clear bowl like a trifle with raspberry puree and I've used it as an emergency pie filling in a frozen, store-bought pie shell (forgive me, Martha). Either way, I was inspired to try new things by this very useful book.