Synopses & Reviews
With over 1000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes, and dozens of charts and other reference material, this book contains everything you need to know—and nothing you don’t—about how to cook what you want to eat today.
"This upscale cookbook is a visual and tactile treat containing a comprehensive array of eclectic cooking and prep tips (two per page) presented with a sophisticated aesthetic that works right into a chef's approach to total presentation. The author, W-S founder and passionate cook Williams partners with Kidd (Thanksgiving), longtime Bon Appetit food editor, for a vast collection of recipes. A range of truly fascinating tips teach readers to fix cracks in dough or shape a meat patty (thinner in the middle), advise that 'custards should wiggle' when they come out of the oven, and inform that zakushi means 'little bite' in Russian. Excellent graphics clearly depict cuts of meat, and a comprehensive section on vinaigrettes and advisory asides ('all about capers' for instance) will aid the budding chef. Many cooks will find some of the 1,000 recipes here familiar, but each is meticulously crafted to bring the finished product to perfection. The more esoteric offerings (of which there are many) arrive with comments on ingredients and methods. This is a book for everyone, a beautiful gift, and a practical long-term tool for the coziest room in the house.
(c) Copyright PWxyz, LLC. All rights reserved." Publishers Weekly (Copyright PWyxz LLC)
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! As the food editor of Bon Appetit magazine for more than 20 years, Kristine Kidd was responsible for filling its pages with delicious, modern recipes and keeping up with food trends. Based in Los Angeles, she has written five cookbooks and is regularly sought by local and national media as an expert on food.