The Revolutionary Cookbook of Martha Stewart

The Genesis of 'Entertaining'

Long before Martha Stewart became the household name associated with style, food, and entertaining, she penned a cookbook that would forever change the way people hosted parties. In 1982, 'Entertaining' made its debut, offering a fresh and revolutionary approach to the art of hosting. This was the foundation of Stewart's legendary status as a lifestyle icon, a status that would eventually lead to a multitude of cookbooks, tableware collections, lifestyle magazines, and fabulously-hosted gatherings.

For a 60-person omelette party, Stewart suggests serving hors d'oeuvres until everyone arrives, and then cooking the omelettes outside -- with extension cords and an extra outdoor stove ("you cannot resort to your kitchen," she instructs) as backup.

The cover of Stewart's first cookbook presents a captivating image of a perfectly set table, adorned with exquisite tableware and picturesque floral arrangements. This visual feast sets the stage for the transformative ideas presented within 'Entertaining.' Stewart's vision extended beyond the ordinary concept of a cookbook; it was a comprehensive guide to truly entertaining on a grand scale. From cocktail parties for 200 to omelette brunches for 60, and even country pie parties for 50, 'Entertaining' offered a roadmap to hosting extraordinary events.

Fresh vegetables are a necessity for a tempura party, Stewart writes.

The Art of Entertaining

Martha Stewart's foray into the world of entertaining began long before she attained her iconic status. Originally a successful caterer, Stewart's expertise in hosting and presentation caught the attention of Alan Mirken, the head of Crown Publishing. Impressed by her catering prowess, Mirken approached Stewart to write a cookbook, thus giving birth to 'Entertaining.' Beyond mere recipes, the book served as a comprehensive guide to the discipline of entertaining, emphasizing the importance of presentation, organization, and attention to detail.

Almost as impressive as the suckling pig is the method for cutting watermelon, which serves both as decor and a fun treat for guests.

Stewart's approach to entertaining was far from casual; it was a disciplined art that required meticulous planning and execution. The book delved into the nuances of setting a table, with Stewart drawing inspiration from Japanese sculptor Sofu and emphasizing the table's role as a stage set. Her meticulous instructions extended to food presentation, organization, and drink garnishes, highlighting the significance of these elements in creating a truly memorable event.

Bottles of vodka are frozen in milk cartons with flowers.

Timeless Influence and Modern Relevance

While 'Entertaining' reflects the culinary trends of the 1980s, it also contains surprisingly modern ideas that remain relevant today. Stewart's recipes, although rooted in the era of '80s cooking, exhibit elements that transcend time. Her meticulous attention to detail and innovative ideas, such as a tabbouleh recipe ahead of its time and the concept of a tempura party, continue to resonate with contemporary hosts and food enthusiasts. Despite initial controversy and accusations of recipe appropriation, 'Entertaining' propelled Stewart's career and left an indelible mark on the world of hosting and entertaining.

Decades after its initial publication, 'Entertaining' continues to be revered as an essential guide to hosting and entertaining. Its enduring appeal lies in its ability to stand the test of time, as evidenced by its inclusion in prestigious cookbook clubs and the praise it garners from readers. The book's influence extends beyond mere recipes, serving as a testament to Stewart's revolutionary approach to entertaining and her unwavering dedication to the art of hosting. From frozen vodka centerpieces to elaborate event menus, the ideas presented in 'Entertaining' have sparked a cultural revolution and established Martha Stewart as a trailblazer in the world of hosting and entertaining.