Synopses & Reviews
Williams-Sonoma presents its first bride and groom cookbook: a beautiful guide to everything newlyweds need to know about cooking for two, from stocking a kitchen to quick weeknight dinners to preparing a first holiday feast.andlt;BRandgt;andlt;BRandgt;Whether it was a whirlwind romance or you've known each other for years, you are entering a new stage of life. Now that you're married, it's time to think about the new life and traditions you'd like to create. Often our fondest family memories are centered around the dinner table, with the fulfilling meals and companionship it offers.andlt;BRandgt; andlt;BRandgt;To create this cookbook, Gayle Pirie and John Clark have drawn from their experience as restaurant chefs and on their shared history as a married couple. They have cooked in some of San Francisco's best restaurants for nearly twenty years, so they know how to make food taste delicious. But they also know what it's like to come home from a long day of work and want to create a comfortable haven for their family. In these pages, Gayle and John have brought together dozens of their own favorite dishes that can create hundreds of family meals.andlt;BRandgt; andlt;BRandgt;Knowing that most of their readers won't have learned the art of cooking at their grandmother's knee, they've also included the basics. The andlt;iandgt;Bride and Groom Cookbookandlt;/iandgt; explains all you need to know about setting up a kitchen and pantry with essential equipment and ingredients, combining dishes to create a meal, and even cooking methods. If you're already comfortable in the kitchen, you'll find plenty of valuable advice on pairing wine and food, serving a cheese course, and gracious entertaining.andlt;BRandgt; andlt;BRandgt;The two of you could take only one cookbook with you as you embark together into this new and rewarding stage of life, the andlt;iandgt;Bride and Groom Cookbookandlt;/iandgt; would truly be the one.
"I love to eat Gayle Pirie and John Clark's food at their San Francisco restaurant Foreign Cinema, so it is a pleasure to have their recipes at hand in this cookbook. More than that, it's a wonderful primer for any young couple just starting out, showing them everything they need to know about setting up a kitchen and pantry, cooking and serving food and wine, and entertaining with grace."andlt;BRandgt; -- Chuck Williams
About the Author
The married chefs of highly acclaimed Foreign Cinema restaurant in San Francisco, andlt;bandgt;Gayle Pirieandlt;/bandgt; and andlt;bandgt;John Clarkandlt;/bandgt; met while cooking at Vicolo, a well-loved pizzeria, and moved on from there to work with Judy Rodgers at her famed Zuni Cafand#233;. They are also the authors of andlt;Iandgt;Country Egg, City Egg.andlt;/iandgt; Gayle and John live in Berkeley, California, with their son and daughter.