1 Here is the camera crew setting up and calibrating their equipment in the kitchen.
2 Getting the perfect angle is taken very seriously by camera operator, Jill Sager.
3 Of course lighting is essential.
4 Lights were expertly setup all over the kitchen. This is the vantage point of Kim Miller, who is SVP of Video Programming.
5 Executive producer, Lisa Wagner, double then triple checks the scripts to make sure they're perfect.
6 While Kim Miller - SVP of Video Programming - directs cameras and oversees the shoots smooth operation.
7 MSL Food Editor At-Large, Sarah Carey, prepared the ingredients for each featured meal in my flower room kitchen, then brought them into the staging area when needed.
8 Sarah researched and tested many of the recipes in the book. Prior to each demonstration, she reviewed the recipe on an iPad that I follow during the taping.
9 Anduin Havens - my television set designer - comes in to ensure that everything is styled beautifully.
10 Then it's lights, camera, action!
11 The first recipe is Minestrone, which is a very hearty soup. In Italian, Minestrone means "big soup", and making it requires a big pot like this stockpot!
12 Some of the ingredients include chopped red onion, carrots, celery stalk, potato, cabbage, green beans and cannellini beans.
13 This healthy, hearty vegetable soup is a meal in itself. Just serve with freshly grated Parmesan cheese and a side of crusty bread!
14 Beautiful in the pot.
15 And on your plate!
16 Anduin styled the next demonstration - Classic Pot Roast!
17 Start with a tough cut of well-marbled chuck. Properly slow-cooked chuck results in a very tender texture and intense flavor.
18 I mashed 4 cloves of garlic to a paste and rubbed it all over the meat.
19 I added the vegetables and potatoes to the slow-cooker and additional seasonings and flavor called for by the recipe.
20 Then I placed the meat on top of the vegetables in the slow-cooker and removed the butcher's twine.
21 Next, put the lid on and cook for 5 hours (or 8 hours on the low setting) and run errands or go to work. Whatever you do, resist the urge to open and peek in the pot!
22 5 to 8 hours later, you will have the perfect pot roast! Be sure to marinate it with the delicious natural juices remaining in the pot.
23 It looked so yummy, I had to take a photo for myself!
24 The perfect pot roast, which took only 15 minutes to prepare!
25 Then I made this delicious linguine with tomato and basil.
26 It took just one sauté pan, a touch of olive oil, dried pasta, basil, tomato, garlic and 20 minutes!
27 In just one hour and one roasting pan, I made this very flavorful roasted salmon with cabbage and kale.
28 The book also includes one pot desserts! Here is a yummy fruit skillet cake that I made.
29 An enameled cast iron skillet is the perfect tool for this project. I used plums for the demonstration, but it is equally delicious made with peaches, cherries, pears, apple and even berries!
30 This took only about an hour to make!
31 In all, we taped 6 videos, all of which will be available this September on my website: marthastewart.com.
32 I’m so proud of the production of these high quality, educational videos and of all the hard work that went into producing them!
34 Or pre-order your copy here http://goo.gl/6nTlKm and please voice your thoughts and opinions in the comments section!