The Newlywed Cookbook: Favorite Recipes for Cooking Together

The Newlywed Cookbook: Favorite Recipes for Cooking Together

by Williams Sonoma


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If there is only one book to include in a couple's kitchen library the first few years after their wedding, the Newlywed Cookbook is it. Designed for both novice and expert cooks alike, it includes inspiring ideas for everything from weeknight suppers to Saturday dinner parties with friends and cozy breakfast in bed. With nearly 200 contemporary, easy-to-follow, seasonal recipes, this essential volume will help make every moment shared in the kitchen special.

When most people tie the knot, they probably already have some sense of their way around a kitchen. What makes the newlywed kitchen unique is the way you experience it together and what it says about you as a couple. The Newlywed Cookbook aims to help today’s couples inhabit their kitchen. The recipes are infused with global flavors, seasonal ingredients, some retro nostalgia, and lots of flexibility—most can be customized to suit your particular tastes.

Introduction includes recommendations for cooking for two, cooking for a crowd, setting the table and setting up the kitchen, as well as sections about wine and beer. Recipes are divided by Breakfast & Brunch, Starters & Snacks, Soups & Salads, Pasta, Pizza & Risotto, Main Courses, Side Dishes and Desserts, along with Kitchen Essentials, Essential Tools and Basic Recipes. Each recipe is accompanied by step by step instructions and full-color photographs to help guide you through the process.

Recipe highlights include Glazed Doughnuts, Raised Waffles with Strawberry-Rhubarb Compote, California Breakfast Bowls, Tomato & Feta Tart, Crab Cakes with Lemon Aioli, Pork Ramen with Bean Sprouts, Chicken Tortilla & Lime Soup, Grain Salads, Pizza Four Ways, Ravioli with Bitter Greens & Toasted Walnut Butter, White Lasagna with Mushrooms & Prosciutto, Lemongrass Shrimp Skewers, Korean Short Ribs, Bacon Wrapped Filet Mignons, Cheese Soufflé, Caramelized Brussels Sprouts, Scalloped Potatoes with Leeks & Gruyère, Individual Tiramisus with Espresso & Rum, Salted Caramel Apple Pie, Fresh Lemon Mousse, Coffee Crunch Ice Cream, Peanut Butter and Sea Salt Cookies, and many more!

Nominated for a 2018 IACP (International Association of Culinary Professionals) Cookbook Award!

Product Details

ISBN-13: 9781681881416
Publisher: Weldon Owen
Publication date: 01/09/2018
Pages: 256
Sales rank: 246,358
Product dimensions: 8.50(w) x 10.10(h) x 1.10(d)

About the Author

Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience.

Read an Excerpt

Mussels Steamed in Belgian Ale, Shallots & Herbs
2 Tbsp butter
¼ cup (1 oz/30 g) finely chopped shallots
1 clove garlic, minced
½ tsp chopped fresh thyme
¾ cup (6 fl oz/180 ml) Belgian ale
1 lb (500 g) mussels, scrubbed well and beards removed
1½ tsp Dijon mustard
2 Tbsp chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Crusty bread for serving
In a wide pot over medium-high heat, melt the butter. Add the shallots and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for 1 minute longer.
Add the ale and bring just to a boil.
Add the mussels, cover, and cook, stirring occasionally, until the mussels open, 6–8 minutes. As they open, using a slotted spoon, transfer them to a warmed serving bowl. Discard any mussels that fail to open after 8 minutes.
Remove the pot from the heat and whisk in the mustard and parsley. Season to taste with salt and pepper. Pour the sauce over the mussels and serve with crusty bread.

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