Synopses & Reviews
In this exquisite and very personal book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Whether a simple blueberry breakfast on a Sunday morning in Maine or a more lavish holiday dinner at Bedford, each of the gatherings is equally memorable, for what Martha cherishes above all is spending time and sharing delicious food with her family and friends.
“A meal of substantial finger foods with ingenious cocktails, a sit-down formal dinner, a buffet supper, or something more relaxed such as a backyard barbecue—each is a welcome and inviting way to entertain,” writes Martha. Featuring elegant and casual affairs held throughout the year and a diverse collection of enticing recipes, Martha’s Entertaining shows us—in the broadest and most lovely fashion—what it really means to entertain and host today. From an afternoon Easter egg hunt for children to a festive Halloween dinner held inside her horse stable; from a sophisticated cocktail party on a friend’s yacht in New York Harbor to a spring garden fête amid the most glorious beds of peonies, Martha’s parties offer a glimpse inside her beautiful homes. Each is unforgettable and endlessly inspiring.
All of the events feature menus and stories for dreaming and planning, as well as delicious yet approachable recipes: Tomato and Gruyère Toasts, Mini Crab Cakes with Tarragon Tartar Sauce, Tiny Tuna Burgers, Leek and Porcini Risotto, Wild-Mushroom Lasagna, Braised Short Ribs, Roast Turkey Breast with Sage Butter, Rhubarb Crumbles, Blueberry Jam Tartlets, and Chocolate Honey Ice Cream with Butterscotch Sauce, plus some of Martha’s favorite drinks, including Pomegranate Cosmopolitans and Honeydew Mojitos. Mix and match the recipes to create your own distinctive occasion.
Set among Martha’s dining rooms, kitchens, gardens, and patios, this is her most intimate book yet, a new classic for hosts and home cooks of every generation.
Review
"Home cooks who love both kitchen couture and innovative simple cuisine now have a cookbook to 'sweeten their everyday life.' [Lowe] presents in stunning images both a collection of easy projects...side-by-side with delicious recipes.
When it comes to creating a homey and fashionable kitchen table, Lowe proves that the combination of whisk and glue gun adds a touch of charm to everyones kitchen."
— Publishers Weekly, starred
"Dishes such as breakfast churros with cinnamon sugar and chicken with olives and capers look luxurious but are relatively inexpensive and easy to make. Similarly, simple crafts that include fork bookends and vintage-photo napkins offer maximum fun for minimal cost. VERDICT: As its title suggests, this beautifully designed and approachable cookbook is a call to action, not just something pleasant for the eye."
— Library Journal
“A book so sweet and beautiful that you will wish yourself into the pictures. Absolutely magical.” — Brent Ridge and Josh Kilmer Purcell, stars of The Fabulous Beekman Boys
“Before you cook or bake a single homey, lick-the-spoon dish, and before you begin one of the many ingenious craft projects, youll have to stop oohing and aahing over the pictures and start thinking of what to make next. Paul Lowe has given us a book that will keep us happy for years.” — Dorie Greenspan, author of Around My French Table
“Paul Lowe has been inspiring my family and me for years with his stylish take on crafts and food. His Nordic roots and New York tastes shine in the delicious and distinctive dishes he has created in Sweet Paul Eat & Make.” - Tyler Florence, chef and television host
“Sweet Paul Eat & Make is one of those rare books that makes us yearn to jump inside its pages and live there. Leafing through, we can't help daydreaming about having friends over for homemade Finnish Rye Bread, served with Baked Snug Eggs on a DIY clothespin trivet, with Roasted Plum Bellinis on the side —and we just know we'd be happier, better people if we did." — Amanda Hesser and Merrill Stubbs, co-founders of Food52
Synopsis
Captivating one-of-a-kind recipes and kitchen-related craft projects by the creator of the website and quarterly magazine Sweet Paul.
Synopsis
It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later,
Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the
New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.
Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, theres a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, Worlds Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs.
About the Author
MARTHA STEWART is the founder of Martha Stewart Living Omnimedia, as well as 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 program. MSLO publishes several magazines, including
Martha Stewart Living; produces Martha Stewart Living Radio, channel 110 on Sirius satellite radio; produces merchandise for a broad group of retailers; and provides a wealth of ideas and information at marthastewart.com.
CHEF PIERRE SCHAEDELIN is the owner of an events and catering company based in New York, PS Tailored Events. A native of Alsace, France, Pierre began cooking at the age of sixteen. Since then he has worked as an executive chef in many notable restaurants around the world and with many esteemed chefs, including Marc Haeberlin and Alain Ducasse. He was also executive chef at Le Cirque from 1999 until 2006, when he left the restaurant to cook for Martha Stewart and to collaborate with her on the recipes and menus for this book.