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The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook, by Williams-Sonoma
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Williams-Sonoma has compiled over 370 of the best recipes and 200 photographs from the top selling Williams-Sonoma Collection to create the ultimate cookbook.
Cooking today is multidimensional: it's about creating soul-warming comfort food for friends and family; making healthy, flavorful meals in a limited amount of time; inviting the flavors of ethnic cuisines into our kitchens; and preparing tasty, sumptuous meals for holidays and special occasions. The increasing availability of high-quality, local, and exotic ingredients has transformed the way we cook with delicious results. This comprehensive volume, with its tremendous breadth of recipes, reflects this new diverse interest in food. Among its more than 370 recipes are time-tested classics, fresh new favorites gleaned from restaurant menus, popular ethnic dishes customized for the home cook, and dozens of breakfast and dessert choices, from the simple to the spectacular. In short, The Williams-Sonoma Cookbook celebrates the pleasures of cooking in all its forms.
Whether you are stir-frying a spicy basil-scented chicken dish for a simple weeknight supper, grilling fish steaks for a summer cookout, preparing a standing rib roast as the centerpiece for a multicourse special-occasion meal, or simply looking for a recipe for classic chocolate chip cookies or the ultimate cheesecake, this book is the perfect resource. The recipes are organized into twelve chapters so you can easily find the right dish for your needs. These include: Appetizers; Soups; Salads; Fish and Shellfish; Poultry; Beef and Veal; Pork and Lamb; Vegetables; Breads; Desserts; and Breakfast and Brunch. Sumptuous photographs for every recipe will show you how the finished dish should look. Dozens of photographed sidebars throughout the book illuminate cooking techniques, explain how to work with unfamiliar ingredients, and suggest flavorful sauces or condiments to accompany the main recipe.
Among the recipes are classics that you will come back to again and again, like stuffed mushrooms, Cobb salad, potato gratin, Louisiana-style gumbo, bistro-style roast chicken, eggs Benedict, and devil's food cake. You will also find many dishes inspired by international flavors, such as pot stickers, gazpacho, tabbouleh, carnitas, tandooristyle chicken and tiramisu -- all destined to become new favorites in your home. Look, too, for plenty of kid-friendly recipes such as baked macaroni and cheese, chicken potpie, spaghetti and meatballs, and chocolate brownies, all of which could become some of the most-requested dishes in your cooking repertory.
In addition to the recipes, a comprehensive reference section in the back of the cookbook offers dozens of the basic recipes you'll need for stocks and sauces, bread, pasta, and pie doughs, and dessert sauces and frostings. Also included are a full glossary of cooking terms and ingredients as well as cooking charts that will make it easy for you to find ingredient substitutes, doneness temperatures for meat and poultry, measurement equivalents, and more.
No matter the occasion, The Williams-Sonoma Cookbook will provide the perfect recipe and plenty of inspiration for many years to come.
- Sales Rank: #117347 in Books
- Brand: Brand: Simon n Schuster
- Published on: 2008-10-21
- Released on: 2008-10-21
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.70" w x 8.00" l, 4.05 pounds
- Binding: Hardcover
- 464 pages
- The Williams-Sonoma Cookbook
Review
I have always admired Chuck for his relentless drive to find the perfect piece of equipment and his commitment to the art of the kitchen. From teaching classes at his store on Rodeo Drive to buying equipment at his flagship San Francisco store in the late 1970s, I have always considered Chuck Williams and his company an integral part of my culinary journey. The Williams-Sonoma Cookbook, extensive, thorough, and lavishly illustrated, reflects that search for quality that is the trademark of its founder. -- Jacques PÉpin, PBS-TV cooking series host, cookbook author, and teacher
Chuck Williams is an American icon for a reason. He truly understands the relationship between simplicity and style. For decades, his store, Williams-Sonoma, culled through hundreds of coffee makers and roasting pans to offer the only one that you really need to own. It was always simple, beautiful, and of the best quality. Chuck's cookbooks do the same thing. His recipes are exactly what you want to eat, use simple ingredients, and they're delicious. This is a wonderful book! -- Ina Garten, author, Barefoot Contessa cookbooks
About the Author
A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Peter S
pleased
26 of 27 people found the following review helpful.
Great solid cookbook
By A. Champ
I have a ton of cookbooks, but this one is my favorite. The ingredients are not hard to find; they dont require fancy set-up for the recipes, and the give great little tips on the side bars. Not to mention, I have never tried a recipe from Williams-Sonoma that hasn't been a hit with my guests. I have done an all-WS Thanksgiving for the past three years, and everything is always fantastic.
19 of 19 people found the following review helpful.
great basic cookbook for budding foodies!
By asparagirl
Just got this cookbook for my bridal shower last weekend, and so far we have made three recipes: the chicken with tomatoes and zucchini, the steamed salmon with charmoula (we used tilapia instead), and the banana bread. All were excellent and simple to make. There is a good mix of simple and relatively quick recipes for weeknights, and more involved dishes for weekends or when you have guests over. The book is beautiful, directions are easy to follow, and there is a diverse selection of recipes in all categories. A previous reviewer noted that this is not a basic "everyday" sort of cookbook; she is right - in a good way. No casseroles, cake mixes, canned cream of mushroom soup or any of that junk used as ingredients here; it's written for the WS customer who values interesting and quality food. I'm already planning for my next WS cookbook purchase!
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