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Williams-Sonoma’s culinary legacy began in 1956 when Chuck Williams opened his original cookware shop in Northern California. Since then, Williams-Sonoma has become a global kitchenware brand, with more than 250 stores in the U.S., Canada, and beyond. Re-released in celebration of Chuck Williams’ 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck’s personal recipe collection.
For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking At Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than 2 decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how.
The book’s 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion.Throughout this newly updated edition, you’ll find stunning photographs and special stories that highlight 100 of Chuck Williams’ personal recipes. New recipes include: quiche lorraine, deviled crab, fettucine with prosciutto and peas, poached salmon, curried shrimp with rice, meat loaf, braised endive, potato and onion gratin, giner-apple crisp, simple chocolate truffles and more!
Be sure to check out “Chuck’s Finds,” which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public.
"synopsis" may belong to another edition of this title.
A lifelong passion for good food led Chuck Williams to open the first Williams-Sonoma store in the California wine country town of Sonoma in 1956. Since then, he has devoted much of his time to encouraging people to explore the world of cooking. Over the years he steadily sought out new techniques, equipment, and ingredients to feature in his stores, catalog, an cookbooks, with the mission of spreading the pleasures of cooking at home Now more than 250 Williams-Sonoma stores are open across the United States and beyond, and Chuck is widely recognized as a pioneer who revolutionized cooking in America.Excerpt. © Reprinted by permission. All rights reserved.:
Fettuccine with Prosciutto and Peas *Chuck’s personal recipe
2 tablespoons unsalted butter
1⁄2 cup (21⁄2 oz/75 g) finely chopped yellow onion
4–6 thin slices prosciutto, cut into narrow strips
1 cup (8 fl oz/250 ml) heavy (double) cream
2 cups (10 oz/315 g) shelled young, tender peas
1 lb (500 g) fresh or dried fettuccine
1⁄2 cup (2 oz/60 g) grated
*Makes 6 servings
Bring a large pot three-fourths full of water to a rolling boil over high heat.
Meanwhile, in a large sauté pan over medium-low heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Add the prosciutto and cream and simmer, stirring, for 3–4 minutes longer. Season with salt, remove from the heat, and keep warm.
Add 1tablespoon salt, the peas, and the pasta to the boiling water. (If using dried pasta, add the peas when the pasta is almost done.) Stir a few times to separate the pasta and keep it from sticking to the bottom of the pot. Cook, stirring once or twice, until al dente, about 2 minutes for fresh pasta or 8–10 minutes for dried, or according to the package directions.
Just before the pasta is ready, return the sauté pan to high heat. Drain the pasta, add it to the sauté pan, and toss briefly until well blended with the sauce. Transfer to a warmed serving bowl or individual plates and serve right away. Pass the Parmesan cheese at the table.
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Book Description Weldon Owen 9/15/2015, 2015. Hardback or Cased Book. Condition: New. Cooking at Home. Book. Seller Inventory # BBS-9781616289621
Book Description Simon and Schuster, 2015. HRD. Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9781616289621
Book Description Weldon Owen, Incorporated, 2015. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # H8-9781616289621
Book Description Weldon Owen, 2015. Hardcover. Condition: New. Never used!. Seller Inventory # 1616289627
Book Description Weldon Owen. Hardcover. Condition: New. 664 pages. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Seller Inventory # 9781616289621
Book Description Condition: New. pp. 664. Seller Inventory # 373624263
Book Description Weldon Owen, United States, 2015. Hardcover. Condition: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>Dishes and Meals. Book: NEW, New. Bookseller Inventory # 06978161628962100. Seller Inventory # 06978161628962100
Book Description Weldon Owen, United States, 2015. Hardcover. Condition: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>General. Book: NEW, New. Bookseller Inventory # 02978161628962100. Seller Inventory # 02978161628962100
Book Description Hardcover. Condition: New. Hardcover. Re-released in celebration of Chuck Williams' 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program.--Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 664 pages. 2.359. Seller Inventory # 9781616289621
Book Description Weldon Owen. Hardcover. Condition: New. 1616289627. Seller Inventory # Z1616289627ZN