Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook

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Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
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

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Product Details

  • ISBN-13: 9781416575924
  • Publisher: Free Press
  • Publication date: 10/21/2008
  • Pages: 464
  • Sales rank: 208,815
  • Product dimensions: 8.30 (w) x 9.90 (h) x 1.70 (d)

Customer Reviews

Average Rating 4.5
( 10 )
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  • Posted December 1, 2008

    Nice combination of everyday recipes and extraordinary ones!

    Williams Sonoma Essential Recipe Collection for Today's Home Cook is a beautiful book with color photographs on every, single page. It's an interesting collection of recipes that ranges from very basic, standard recipes like Chicken Pot Pie and Proscuitto-Wrapped Melon Balls to very unusual, exotic ones like Peach and Pistachio Cobbler and Duck Lasagne with Chianti Wine Sauce. Here's what I've tried so far: Polentina with Bananas and Maple Syrup - Wow! This recipe alone makes the book worth having. This is the most amazing warm breakfast cereal, and the bananas and maple syrup are the perfect finishing touches. I used 1% milk and it was a very healthy and filling breakfast. This has become my snowy Colorado morning standby.<BR/>Lamb Chops with Balsamic Sauce -Another wow recipe. The sweetness of the balsmic compliments the gaminess of the lamb nicely. It's quick and easy and definately company-worthy. My husband devored his and requested that it be put in the regular rotation.<BR/>Roasted Asparagus with Hazelnut Vinaigrette- I made this walnuts and walnut oil because I had them on hand. Yet another winner! I'm always looking for new ways to cook asparagus. The rich nuts and tangy vinegar gave this dish a nice depth of flavor. I'll make it with hazelnuts next time.<BR/>Corn Bread with Dried Blueberries - My first less than amazing recipe from this cookbook. Nothing wrong with it, I just didn't really care for the sweetness of the blueberries in the cornbread. <BR/>All-in-all a great cookbook! I may start giving this as a wedding present or as a house warming for first time home owners.

    1 out of 2 people found this review helpful.

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  • Posted October 30, 2008

    One of the Best I've found for easy cooking

    I like the recipes and the ease of reading and preparing. One of my favorites so far!

    1 out of 1 people found this review helpful.

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  • Posted February 15, 2010

    Good book for your personal cooking library

    The book is broken into sections by type of meal, making very easy to use when it comes to find a recipe. Some of the recipes require some expertise in the kitchen to be able to duplicate. Nevertheless, I love the book, and if you want to impress friends and family with a nice meal, this book will deliver it for you.

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  • Posted February 9, 2009

    Another Excellent and Beautiful Book By Williams Sonoma

    Williams Sonoma has a history of producing beautiful cookbooks and this is no exception.<BR/>The recipes are easy to follow and the results are always delicious and crowd/family pleasers.<BR/>I highly recommend this and the entire specialty series of William Sonoma cookbooks.

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