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Williams-Sonoma Reference Books
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Williams-Sonoma 'wichcraft CookbookThe 'wichcraft story began in Manhattan, where the first of these sandwich shops was founded by Tom Colicchio, award-winning chef and head judge of Bravo TV's popular Top Chef. Presenting casual classics with artisanal flair, 'wichcraft quickly became famous for its made-from-scratch menu and innovative flavor combinations. Today, the 'wichcraft cookbook shares the secrets to the shops' best-loved menu offerings, providing 85 step-by-step recipes that make it easy to whip up these signature sandwiches in your ...Read MoreDetails on Williams-Sonoma 'wichcraft Cookbook
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Williams-Sonoma Essentials of Breakfast & BrunchAttention breakfast and brunch lovers: Your ultimate cookbook has arrived. From our Essentials series, this volume is filled with inspiration, advice and more than 130 recipes with color photos. All the classic, comforting breakfast favorites are here - from eggs to French toast to pastries - along with fresh new ideas for salads, sandwiches, main dishes and drinks for Sunday brunches casual and elegant. Detailed tips on shopping, cooking and entertaining will enrich your culinary know-how, and there's a full ...Read MoreIn Stock
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Williams-Sonoma Plain Recipe Cards, 5" x 7", Set of 25For use in recipe boxes or with our Recipe & Entertaining Journal, these ivory-colored, cards are acid-free paper with printed lines. 5" x 7". Set of 25. A Williams-Sonoma exclusive.Read MoreDetails on Williams-Sonoma Plain Recipe Cards, 5" x 7", Set of 25
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Williams-Sonoma Food Made Fast: VegetarianFrom our Food Made Fast series, this volume focuses on fresh seasonal produce for light, healthful meals. Each of the 40 recipes can be prepared in no more than three steps, many in less than 30 minutes. The chickpea and sweet potato curry and pappardelle with zucchini and lemon are just two of the delicious choices for a quick supper. You'll also find big-batch recipes for two or three satisfying meals. A color photograph of the finished dish accompanies each recipe. Hardcover, 112 pages. A Williams-Sonoma ...Read MoreDetails on Williams-Sonoma Food Made Fast: Vegetarian
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Williams-Sonoma Food Made Fast: One PotOne-pot meals are a time-saver that this cookbook makes even easier. From our Food Made Fast series, it presents 40 recipes for savory one-pot dishes. In each one, the few ingredients are quickly prepared, then the dish simmers or bakes while you do other things. Hungarian Beef Stew and Chicken Posole take only 15 minutes to assemble, while a spicy Cajun Shrimp Boil or Pork Chops with Cider Glaze is ready to serve in less than 30 minutes. Creative ideas for one-pot leftovers simplify weekly meal-planning. For ...Read MoreDetails on Williams-Sonoma Food Made Fast: One Pot
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Williams-Sonoma Food Made Fast: Simple SuppersAt the end of a day on the go, reach for this volume from our Food Made Fast series. Its 40 simple recipes allow you to not only bring a tasty meal to the table but also enjoy it. Each dish can be prepared in no more than three steps, using a handful of readily available ingredients. Many are ready in just half an hour, including favorites like veal piccatta, steak au poivre and sesame chicken. You'll also find a variety of recipes that become the basis for two or three different dinners. Color photographs ...Read MoreIn Stock
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Williams-Sonoma Food Made Fast: WeeknightHaving a hectic schedule doesn't mean you need to forgo delicious, healthful home-cooked meals. From our Food Made Fast series for busy cooks, this collection offers recipes for 40 main courses, each calling for only a few ingredients. They're made in three easy steps, and many can be completed in only 20 minutes. With a simple side dish or crisp green salad, dinner is ready to serve. Among the wholesome, flavorful dishes are Thai chicken satay, lamb chops with garlic and rosemary, and fennel-crusted pork ...Read MoreDetails on Williams-Sonoma Food Made Fast: Weeknight
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Williams-Sonoma Food Made Fast: PastaNow it's faster and easier than ever to put piping-hot bowls of pasta on the dinner table. This volume from our Food Made Fast series is filled with 40 pasta recipes that call for only a handful of ingredients and are ready to serve in 30 minutes. You'll find hearty and flavorful Italian classics like spaghetti alla carbonara and rigatoni with mushroom ragu as well as lighter fare such as summery fusilli with zucchini and goat cheese. Learn how to make the most of fresh seasonal ingredients and how to prepare ...Read MoreDetails on Williams-Sonoma Food Made Fast: Pasta
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Williams-Sonoma Food Made Fast: Slow CookerThe beauty of a slow cooker is the way it frees the cook while a meal quietly simmers to succulent perfection. From our Food Made Fast series for busy cooks, this book shows you how to reduce the prepping time to fewer than 30 minutes, then let the slow cooker take over. You'll find such effortless and wholesome meals as chicken-sausage gumbo, braised short ribs, Indian vegetable curry, and Italian chicken cacciatore - 40 recipes in all. Learn how to prepare basic sauces to use as foundations for slow-cooked ...Read MoreDetails on Williams-Sonoma Food Made Fast: Slow Cooker
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Williams-Sonoma CupcakesYou never outgrow cupcakes. A delight for dessert lovers of all ages, this book by former pastry chef Shelly Kaldunski offers more than 60 tempting recipes. Included are such diverse varieties as peanut butter and jelly cupcakes, classic yellow cupcakes with chocolate buttercream and, for the epicurean, salted caramel cupcakes. You'll also find recipes tailored to holidays and special occasions, along with dozens of ideas for mixing and matching cupcakes with fillings and toppings. Detailed instructions for ...Read MoreDetails on Williams-Sonoma Cupcakes
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Williams-Sonoma Cooking for BabyMaking your baby's or toddler's food needn't be time consuming or complicated - and it allows you to control the quality of ingredients, taste and freshness. Written by Lisa Barnes, this cookbook takes all the guesswork out of cooking for young children. Each age-specific chapter features fresh and wholesome ingredients that are perfectly tailored to a growing child's needs, from 6 months onwards. This essential volume begins with cereal grains and simple vegetable and fruit purees, then moves on to chunkier ...Read MoreDetails on Williams-Sonoma Cooking for Baby
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Williams-Sonoma Cooking TogetherTo inspire creativity in cooks of all ages, author Erin Quon developed and taste-tested a medley of kid-pleasing recipes with an enthusiastic young chef: her five-year-old daughter, Tatum. The playful result is a cookbook featuring 37 delicious recipes that kids aged four to eight can prepare with just a little help from their favorite adults. Teaching children to cook as part of an efficient team, recipes are divided into grownup and kid-appropriate tasks that can be adapted to suit your child's age and skill ...Read MoreDetails on Williams-Sonoma Cooking Together
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Williams-Sonoma on the GrillBuy now and get a 32% discount! Discover the limitless potential of fire and smoke for cooking outdoors with this fresh, informative cookbook by veteran grill master Willie Cooper. Choose from more than 125 recipes, including a vegetarian grilled eggplant, pepper and scallion salad, traditional barbecued brisket and halibut wrapped in fig leaves. Also included are recipes for a wide variety of sauces, rubs and glazes. The author also shares his secrets for planning tailgate parties, pig roasts, summer picnics ...Read MoreDetails on Williams-Sonoma on the Grill
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Williams-Sonoma New Flavors for VegetablesThe vibrant flavors and colors of seasonal vegetables make them natural candidates for creative preparation. In this volume from our New Flavors series, you'll learn how to imbue classic vegetable dishes with fresh sophistication by using unexpected combinations of ingredients. The book's more than 40 easy-to-prepare recipes are grouped by season, focusing on vegetables at their peak of freshness. Delight diners with such innovative dishes as sauteed garden peas with green garlic and sesame, grilled sweet corn ...Read MoreDetails on Williams-Sonoma New Flavors for Vegetables
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Williams-Sonoma New Flavors for AppetizersAppetizers present the perfect opportunity to experiment with creative flavors. This volume from our New Flavors series features more than 40 easy-to-prepare recipes, each an innovative combination of ingredients and a delicious twist on tradition. Grouped by season, they include cucumber-avocado summer rolls, wild mushroom cornmeal tartlets and truffled fonduta with winter vegetables. Each is accompanied by a color photograph of the finished dish, along with notes about the ingredients. Informative ...Read MoreDetails on Williams-Sonoma New Flavors for Appetizers
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Williams-Sonoma New Flavors for ChickenChicken is one of the world's most popular choices for a home-cooked meal because it's so easily adapted to different preparations and seasonings. In this volume from our New Flavors series, you'll learn how to transform the familiar bird into a delicious array of new dishes. Grouped by season, the more than 40 easy-to-prepare recipes include poached chicken in lemongrass broth with baby spring vegetables, grilled chicken with jalapeno-plum relish and roasted chicken with pumpkin seed sauce. Each recipe is ...Read MoreDetails on Williams-Sonoma New Flavors for Chicken
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Williams-Sonoma New Flavors for SaladsWith recipes for appetizers, main-courses and side dishes, this volume in our New Flavors series explores fresh ways to prepare salads without losing touch with classic recipes. Learn to enliven your everyday salads using adventurous ingredients. Organized by season, the more than 40 easy-to-prepare recipes include shaved raw asparagus salad with lemon and Parmesan, grilled potato salad with a green herb-anchovy dressing and spinach salad with warm pancetta dressing. Each recipe is accompanied by a color ...Read MoreDetails on Williams-Sonoma New Flavors for Salads
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Williams-Sonoma Foods of the World, ParisParis has long been the gastronomic heart of France, and this vividly photographed volume in Williams-Sonoma's new Foods of the World series explores the many reasons for the city's internationally recognized culinary reputation. Dozens of stories reveal the secrets of making long-cherished foods and profile people, places and trends that have shaped the Parisian food scene. More than 45 recipes allow you to sample traditional dishes, such as boeuf en daube, steak with shallot sauce and raspberry charlotte, as ...Read MoreDetails on Williams-Sonoma Foods of the World, Paris
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Williams-Sonoma Foods of the World, FlorenceIn the Tuscan city of Florence, wine and cheese makers, bakers and chefs are equally revered as masters of their crafts. Williams-Sonoma Foods of the World Florence introduces you to these culinary artists and takes you to the Tuscan countryside, source of the prized ingredients that fill Florentine markets and trattorias. Along with dozens of stories, this richly illustrated volume contains more than 45 recipes that cover the five courses of a meal, from antipasto to dessert. Classics such as ribollita ...Read MoreDetails on Williams-Sonoma Foods of the World, Florence
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Williams-Sonoma Foods of the World, San FranciscoEnjoy this volume as a cookbook as well as a richly photographed in-depth tribute to the vibrant food scene of San Francisco, one of the world's premier culinary destination. This volume from our Foods of the World series explores the city through dozens of engaging stories about the people and places that have contributed to San Francisco's renowned culinary reputation. You'll also discover the time-honored techniques used in making some of the most beloved local foods and sample the city's distinctive palate ...Read MoreDetails on Williams-Sonoma Foods of the World, San Francisco
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