Williams-Sonoma Cookbook and Guide to Kitchenware

Williams, Chuck

ISBN 10: 0394544110 / ISBN 13: 9780394544113

Published by Random House, New York, 1986

About this Item

Dust jacket has heavy shelf wear with rubbing, creasing, edge tears and small edge pieces missing. Book has minor wear and soil. Binding tight. No writing. xvi + 304 pages including index. The world of cooking is full of obscure gadgets for doing things the no one does anymore or making common chores easier. This book has black and white pictures of pots, pans, mold and terrines, knives, bowls, measures, small tools, sieves, graters, mills, coffee makers, casseroles, grills, portable ovens and a lot more. It identifies each one, what it is used for, the limitations on each and how to clean it. Then it gives 155 recipes contributed by the author, his friends and customers in his store. Some of the finished dishes are photographed in color. Size: 7.5 x 9.5.

Seller Inventory # 041236

Bibliographic Details

• Title: Williams-Sonoma Cookbook and Guide to Kitchenware
• Publisher: Random House, New York
• Publication Date: 1986
• Language: English
• ISBN 10: 0394544110
• ISBN 13: 9780394544113
• Binding: Hardcover
• Condition: Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • Cooking

About this title

Synopsis

Compiled by the founder of the Williams-Sonoma cooking equipment company, the first section of this cookbook presents information and advice on both basic and specialty cooking equipment, while the second section utilizes this equipment to its best advantage in the preparation of 155 classic recipes

Reviews

Williams fires interest in good cooking with his shops and mail-order catalogues that sell cookware, kitchen accessories and gourmet ingredients. Combining his considerable knowledge of kitchenware and love of good food, he offers a compendium of advice on kitchen equipment, as well as a collection of recipes. From appetizers to desserts, the unusual combinations of ingredients produce an eclectic international flavor, with many ethnic and regional dishes represented. Williams has adapted many European cooking implements for American kitchens, and each recipe is illustrated with the appropriate utensils. It would have been helpful if he had included their volume size and capacity, especially in baking recipes. Anyone starting out to furnish a kitchen would be well advised to peruse the detailed, illustrated description of equipment, which discusses proper usage, care and drawbacks, the comparison chart of pots and pans, and list of kitchen basics. 55,000 first printing; BOMC/Cooking & Crafts Club main selection; author tour.
Copyright 1986 Reed Business Information, Inc.