| Williams-Sonoma Cookbook - With a Guide to Kitchenware
(1986)
|
| Front Cover |
Book Details |
|
| Author |
| Chuck Williams |
| David Redmond |
| Pat Haverfield |
|
| Selling Price |
$24.95 |
| Genre |
Cooking |
| Publication Date |
1986 |
| Format |
Hardcover
(250
mm)
|
| Publisher |
The Random House Publishing Group |
| Language |
English |
| Extras |
Dust Jacket |
|
| Plot |
The Williams-Sonoma Cookbook with a Guide to Kitchenware is actually two books in one: It offers expert advice on kitchen equipment plus a collection of 155 recipes treasured by the author, his customers and friends.
Chuck Williams, founder of the Williams-Sonoma Company, creator of the famous Williams-Sonoma catalog and stores, is the most respected expert on kitchen equipment in the country. His book is immensely authoritative and, at the same time, personally answers the individual needs of thousands of modern cooks.
With a thorough yet down-to-earth approach, Mr. Williams provides the best advice available on selecting equipment that suits your needs. Whether you are starting from scratch or adding to what you have, you will find information on the good qualities as well as the limitations of each item. Pots and Pans, Molds and Terrines, Electric and Hand-Powered Machines, Knives, Bowls and Measures, Small Kitchen Tools, Sieves, Graters, Mills, Coffee Makers, Casseroles, Grills, Portable Ovens ... these are among the individual pieces that are described. There are instructions for their use and care, and a clear illustration of each object. A chart is provided that makes it possible to understand the vast array of materials and shapes in which pots and pans can be purchased. Mr. Williams's list of the "basics" needed in a functioning kitchen is also enormously helpful.
The second part of this volume is a cookbook of good, classic, simple cuisine. The recipes rely on fresh ingredients and straightforward but elegant preparation and presentation. The directions are clear and easy to follow, and each recipe is illustrated with the equipment on which it relies. The section begins with a puffy baked Roquefort appetizer, and ranges through the "perfect" Sonoma souffle (touched with Madeira), chicken with eggplant and marsala, and desserts that include a conserve made of tomatoes and served with creme fraiche. Beautiful full-color photographs capture the Sonoma style.
In sum, this is a book that simply has no parallel. It is hard to imagine how any one who cooks will, from now on, be able to do without it.
Front and back of jacket photographs: Pat Haverneld
Random House, Inc., New York, N.Y. 10022
Printed in U.S.A. 8/91
© 1991 Random House, Inc.
from DUST JACKET |
| Personal Details |
| Dedication |
To Mike Sharp for his faith, support and devotedhelp to me and to Williams-Sonoma in its growing years. |
| Condition |
Fine |
| Owner |
FamilyHistorySites |
| FHS ItemID |
20040598 |
|
| Product Details |
| LoC Classification |
TX715.W72174 1986 |
| Dewey |
641.5 19 |
| ISBN |
0394544110 |
| Edition |
1st Edition |
| Country |
USA |
| Cover Price |
$45.00 |
| Nr of Pages |
304 |
| First Edition |
Yes |
| Rare |
No |
|
|
