Synopses & Reviews
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.
About 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.