Avowed Martha Stewart fans--and the rest of us, too--have cause to applaud. The Martha Stewart Living Cookbook, which marks the 10th anniversary of the magazine from which the book takes its name and 1,200 recipes, is a winner. A wide-ranging trove, it tackles with equal aplomb the basics--from fried chicken to apple pie--and "newer" dishes such as Roasted Eggplant and Red Pepper Soup, Veal Stew with Shallots and Wild Mushrooms, and Pistachio Gelato. Both daily cookbook and stylish culinary guide, Living should prove useful to cooks facing the what-should-we-have-for-dinner dilemma and those seeking delicious dishes for entertaining. The book's 19 chapters cover every dish type. Ranging from hors d'oeuvres to desserts (there are three chapters on sweets, plus candy-making formulas), and including sections devoted to vegetarian main courses, salsas, sauces, and dips, Living's world-spanning dishes are imaginatively conceived and meticulously presented. A few standouts among many include Pappardelle with Osso Buco Sauce, Chunky Vegetable Potpie, and Ginger Pecan Cake. Also at hand are comprehensive ingredient and equipment glossaries; cooking tips and techniques; "101" recipes (basic formulas such as Omelet 101); extensive lists of food and equipment sources; and 32 pages of color photos. Like its parent publication, the book strikes just the right chord for those who want to cook along with Martha. --Arthur Boehm