Williams-Sonoma Tools & Techniques

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An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus ...

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2007 Hardcover 1st ptg Fine in as new jacket 1934533033 AS NEW as new dj.

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San Francisco, CA 2005 Hard cover Good. Sewn binding. Paper over boards. With dust jacket. 350 p. Contains: Illustrations.

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Overview

An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus variations, and a wealth of how-to tips. H A Williams-Sonoma exclusive.

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Product Details

  • ISBN-13: 9781934533031
  • Publisher: Weldon Owen Reference, Inc.
  • Publication date: 7/1/2005
  • Pages: 368
  • Product dimensions: 8.25 (w) x 10.25 (h) x 1.25 (d)

Meet the Author

Jennifer Newens, Executive Editor, has been involved with the Williams-Sonoma cookbook program since 2001, conceiving and developing more than 25 branded titles. After earning a degree from UC Santa Barbara, she graduated from the Culinary Institute of America in Hyde Park, New York. Jennifer has co-authored two cookbooks and has taught cooking classes around the country.

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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews
  • Posted April 6, 2009

    I Also Recommend:

    The first tool of the trade.

    If you're aspiring to be a chef or just want to get through a few dinners, this is definitely the place to start. This books gives you all the in depth knowledge of all the kitchen needs, the different types, which are better or worse. From baking needs to different type of pots or knives, it lists them all and tells you what to look for when picking the right ones for you. It also gives you a few of the basics to cooking, like carving ham or poultry, how to correctly cut and clean fish, perfectly poaching eggs, making the best tartlet crust, and soooooooo many others. Like making the best hollandaise sauce. A great reference book to get the right tools and learn the basics to cooking. It has a few simple recipes that is like a practice on the techniques it shows you but is more of a reference book than a cook book.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted March 19, 2010

    No text was provided for this review.

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