The Martha Stewart Cooking Collection - Martha's Guests - Master Chefs
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Actor: Bobby Flay, Brook Altman, Keegan Martin, Martha Stewart (II), NobuDVD: Region Code 1
Audio: English (Unknown), Dolby Digital 2.0 Stereo; English (Original Language), Dolby Digital 2.0 Stereo
Format: Closed-captioned, Color, DVD, NTSC
Picture Format: 1.33:1
Running Time: 130 minutes
DVD Release Date: 2006-07-11
Audience Rating: NR (Not Rated)
Studio: Warner Home Video
DVD Reviews of The Martha Stewart Cooking Collection - Martha's Guests - Master Chefs
DVD Review: get by with a little help from my 5 Stars
Martha, Martha, Martha!!! Well done, our good friend!! This time, she has invited some of the most well-known and powerful chefs to join her and share their kitchen gems!!Of course I would have loved for this to have been longer and with more video and recipes and such, but how can I possibly complain? It has the markings of Martha quality and perfection that is her trademark and she has once again, delivered some of the very best. Only this time, she has shared the spotlight with some of the cooking greats!
There are 15 recipes that compromise 5 major cuisines, which include American, Italian, French, Mexican, and Asian. And she has some of the top chefs within each joyful international fare to teach us, with the assist of Martha's reputation of superb filming quality and perfection of delivery.
AMERICAN:
Oven-Roasted Ribs with Bobby Flay/ Olive-Stuffed Flank Steak with Tom Douglas/ New England Clam Chowder with Jasper White
ITALIAN:
Spaghetti alla Carbonara with Mario Batali/ Spiedini alla Romano with Lida Bastianich/ Lemon Chicken with Frank Pellegrino
FRENCH:
Cote de Boeuf with Daniel Boulud/ Shrimp with Orange Dust with Jean-George Vongerichten/ Coq au Vin with Riad Nasr
MEXICAN:
Tamales with Diana Kennedy/ Chiles Anchos Rellenos with Roberto Santibanez/ Calamari with Jose Hurtado
ASIAN:
Pad Thai with Su-Mei Yu/ Pork Buns with Eileen Yin-Fei Lo/ Hand Rolls with Nobu
As per usual, there is the ability to print recipes and instructions for all of these classic foods. Trying to pick a favorite is very difficult because there is a time and occasion for each of these gastronomic delights and it would be very weak to cry ignorance in knowing how to prepare any of them.
The joy (or shall we say the secret) of Martha's success lies in her knowledge that if you give all the steps and instructions to make something, be it food or crafts or gardening, the masses will return to you again and again. And we do. This DVD is no exception to her steadfast rule. We are very grateful for her step-by-step, detail-oriented teaching style and this has become her hallmark. She requires this of her guests as well. And when it comes to cooking and baking, it is essential; if you want a following, teach them well and with patience.
I was please to see that she went back into some of her earlier shows to bring up this menu of guest chefs and recipes. To see a very young Bobby Flay and Mario Batali as well as the most elegant Lidia Bastianich. She has even more treasures from her earlier shows which I hope she brings to DVD as well, perhaps to buy as a series. Ah yes, I
I was trying to decide which was my favorite but that became impossible as each recipe had some aspect of desire that made it difficlt to decide. The Clam Chowder was soooo very good but that is for my fall and winter settings; for summer, I rely on the Pad Thai with its slight kick of flavor to get us in the mood for sun and fun, not to mention the superb Shrimp with Orange a must!!! And if you need something just a wee bit special for dinner, go with the Olive-Stuffed Flank Steak because it is as beautiful to serve as it is to eat.
This is a definite Top Ten Martha----enjoy!!!
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Description of The Martha Stewart Cooking Collection - Martha's Guests - Master Chefs
Fifteen master chefs from New York and around the United States share their culinary expertise and recipes from around the world with Martha Stewart and her viewers in this Martha Stewart Living Television compilation. Three recipes are featured in each of American, Italian, French, Mexican, and Asian cuisines and include everything from Italian Calamari with José Hurtado to the French classic Coq au Vin with Riad Nasr and American Oven-Roasted Ribs with Bobby Flay. Each featured chef prepares his or her own special recipe with Martha Stewart's help while the two chat about everything from favorite restaurants to the chefs' latest cook books and most helpful kitchen tips. In addition to specific recipes, the master chefs impart "secrets" of their specific cuisines: for instance, chefs Diana Kennedy and Roberto Santibanez declare the use of white onion (versus yellow onion) essential in Mexican cooking, Nobu touts the bacteria-killing benefits of Wasabi in hand rolls, and Lidia Bastianich expresses a distinct preference for whole milk mozzarella over Buffalo mozzarella in Spiedini alla Romano (the Italian version of grilled cheese). Martha Stewart also offers the occasional novel tip like how to keep the food processor blade securely in place when pouring from the processor bowl and that adding a hint of lemon to barbecue sauce yields maximum flavor. While the majority of the featured recipes require multiple steps and a fairly substantial investment of time, Mario Batali's Spaghetti alla Carbonara and Su-Mei Yu's Pad Thai are of a simpler nature and take only minutes to prepare. Closed captioning is available in addition to Spanish and French subtitles, a nice feature for those who struggle with deciphering strong accents, and a link to printable recipes is provided on the DVD. This Master Chefs compilation is perfect for Martha Stewart fans who love to cook and want to master a smattering of recipes from around the world under the tutelage of some of the United States' most accomplished chefs. --Tami HoriuchiBestsellers in DVD
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