Refine By
Wilton

This beginner's guide to cake decorating is the perfect way for you to start making terrific cakes for all your celebrations with ...detailed, step-by-step instructions. read more

Barnes & Noble

Do you know why the DASH diet is voted the "Best Diet" year after year? It s simple: The DASH diet is an easy and sustainable tool... for creating a healthful lifestyle. Based on research by the National Institutes of Health, and chosen by U.S. News and World Report as its number-one choice in Best Diets Overall, Best Diets for Healthy Eating, and Best Diabetes Diets, the DASH diet rises above the noise of the gimmicky weight-loss plans. Created as a way for people with high blood pressure to enjoy the foods they love while working to reduce or correct their hypertension, the DASH diet uses healthful food choices, along with more nutritious ways to prepare favorite dishes, to allow people to eat a varied, delicious, and balanced diet. And although it wasn t created as a weight-loss diet, the DASH diet often does result in weight loss, which is a huge benefit to those who have diabetes or high blood pressure, or are at high risk of developing either disease. In The DASH Diet for Beginners, best-selling health and nutrition author John Chatham provides a straightforward approach to losing weight, reducing hypertension, and improving overall cardiovascular health. More than just a brief overview of the DASH diet, The DASH Diet for Beginners compiles everything you need to know to get started on a healthful new lifestyle. ? 40 delicious and DASH-approved recipes include low-sodium versions of your favorite foods, from Creamy Spinach Dip and Beef Tostadas to Blackened Salmon Filets and Chocolate Strawberry Mousse. ? DASH Diet for Beginners outlines much more than just the basic essentials to get started; it includes DASH diet guidelines and health benefits, scientific studies, a DASH diet foods list, and a healthy fitness and meal plan. ? The Seven-Day DASH Diet Meal Plan provides an easy guide to jumpstart your health and weight loss. Lose weight, improve your health, and reduce your risk of heart disease with John Chatham s The DASH Diet for Beginners. read more

Barnes & Noble
$14.31 $19.99
at Barnes & Noble

It can be upsetting and overwhelming to learn that you can t eat gluten, or that you need to cook for someone who can t. Gluten-Fr...ee 101 is the guide to help make the transition a simple and positive change. It explains how to select and work with the best g-free foods from a now extensive (and sometimes confusing) product shelf, how to continue eating healthfully, and how to master basic gluten-free cooking techniques, such as cooking g-free pasta and rolling g-free dough. There are 175 simple recipes for everyday favorites like pancakes, pizza, fried chicken, sandwich bread, and cupcakes, with more than twenty-five beautiful recipe photos. Going gluten-free can be fun and delicious! read more

Barnes & Noble
$10.93 $16.95
at Barnes & Noble

Drying is a simple and easy way to preserve fresh fruits, vegetables, meats, and herbs. This comprehensive guide includes everythi...ng you need to know to get started, whether you are using a dehydrator, your own oven, or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you ll find solid instructions that will ensuregreat results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees. read more

Top Chef

Cookbook presents more than 100 recipes and tips from Bravo's hit show Top Chef plus original interviews and behind-the-scene stor...ies. The exclusive interviews track the show's evolution from the early days of Season I to the Season 3 Aspen finale. read more

Williams-Sonoma

Making your babys or toddlers food neednt be time consuming or complicated ? and it allows you to control the quality of ingredien...ts, 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 childs needs, from 6 months onwards. This essential volume begins with cereal grains and simple vegetable and fruit purees, then moves on to chunkier foods, and finally to real meals. Tempting photos and sound advice enhance the 80 recipes. Softcover, 143 pages. read more

Williams-Sonoma

For babies and toddlers, eating is a playful exploration of food and all its delicious possibilities. In our comprehensive guide, ...you?ll find 89 fresh, wholesome recipes to nourish your favorite little diner. Age-specific chapters are customized for key dining stages, beginning with nutritious cereal grains and fruit and vegetable purees, then moving on to heartier foods and toddler-pleasing meals. Filled with enticing photos, the book also offers a wealth of tips for making food fun and helping your growing child develop healthy and adventurous eating habits. Hardcover, 175 pages. read more

Williams-Sonoma

A book youll turn to again and again, this encyclopedic volume celebrates the pleasures of cooking in all its forms. Among its mor...e than 370 recipes are time-tested classics, fresh new favorites gleaned from restaurant menus, popular ethnic dishes customized for the home cook and dozens of breakfast and dessert choices. Youll also find inspiration for every occasion, from a fast weeknight supper to an elegant dinner. A reference section answers essential cooking questions, includes dozens of basic recipes, and provides measurement equivalents, ingredient substitutes, cooking charts and a glossary. Hardcover, 464 pages. A Williams-Sonoma exclusive. read more

Williams-Sonoma

Step up your lunchbox game with this creative cookbook. Its packed with smart strategies for on-the-go lunches that are healthy, g...reat-tasting ? and super-fun to eat. Youll find recipes and tips for portable foods kids love ? from playful sandwiches, salads and hot lunch favorites to sensational snacks. Authors and moms Kate McMillan and Sarah Putnam Clegg also provide kid-approved menus, presentation ideas and lots more. Recipe highlights include: Zesty Chicken Salad Pita Pockets, Fruitwiches, Fiesta Veggie Wraps, Make-Your-Own Taco Salad, Teriyaki Rice Bowl and Homemade Granola Bars. Hardcover. The digital version of The Lunch Box contains all of the spectacular content of the original, available on your iPhone, iPad, or iPod Touch. Download from the iTunes store. read more

Williams-Sonoma

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four eponymous London restaurants and a weekly... newspaper column that?s read all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight eaters looking for a sparkling new take on vegetables. Ottolenghi?s approach is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Hardcover, 288 pages. read more

Williams-Sonoma

Explore the genius of legendary chef Ferran Adrià?and the culinary creativity that made elBulli one of the most famous restaurants... of all time. Essential for lovers of modern gastronomy, this collectible set offers a last chance to discover the secrets of the worlds most innovative kitchen, now closed forever. Signed by the author and beautifully presented in an elegant Perspex slipcase, the set includes seven volumes, one for each season that the Michelin three-star restaurant was open. Each volume begins with gorgeous photographs of every dish served at elBulli during a particular year, then follows with detailed recipes explaining how to make every component. Youll also find notes on hard-to-find ingredients, new techniques, finishing and presentation. The 700 recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings. The final volume, Evolutionary Analysis, focuses on elBullis creative evolution, covering new culinary products, techniques and technologies on a year-to-year basis. Seven-volume set, signed by the author. Hardcover, 2720 pages total. read more

Williams-Sonoma

A comprehensive guide to the art and science of cooking, Modernist Cuisine at Home is destined to become a classic kitchen referen...ce. Authors Nathan Myhrvold and Maxime Bilet have collected in this 456-page volume all the essential information any home cook needs (and what you don?t need) to equip a modern kitchen, to master essential cooking techniques and to make stunning recipes. The lavishly illustrated book applies scientific innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes and variations are included, most with step-by-step photos that make it easy to bring food of the highest quality to your own dinner table. The book includes a 230-page Kitchen Manual that reproduces the book?s recipes and reference tables in a spiral-bound, waterproof companion. Hardcover, 456 pages. read more

Williams-Sonoma

The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greek culinary authori...ty Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas? renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece?s historic food culture. Seventeen chapters organized by ingredients, such as lamb, herbs, artichokes and cheese, touch down all over the country?s dramatic geography of mountains, coastal lands and fertile alluvial plains. This ingredient-driven book at once meets a growing interest in Greek cooking and serves as a homecoming for those of Greek descent. Hardcover, 384 pages. read more

Williams-Sonoma

We are pleased to present the debut cookbook of award-winning chefs and brothers Bryan and Michael Voltaggio, stars of the Emmy-wi...nning sixth season Top Chef. In this unique collection of ideas, insights and recipes, the Voltaggios explore 20 ?families? of ingredients and show you how to bring out their best flavors in your own kitchen. Each of the twenty chapters introduces a different theme, from citrus to crustacean and mammal to mint, and each brother selects two related ingredients to inspire his creativity. The result of their culinary adventure is 80 recipes (40 from each brother) for preparing everything from escargots to perfectly cooked lake and ocean fishes ? and a fascinating journey through the minds of these two uniquely talented chefs. The brothers focus on sustainable farming and seasonal produce, presenting simple ingredients in extraordinary ways. More than two-hundred images show finished dishes and the Voltaggios in the kitchen, developing the recipes and sharing their tips and techniques for the modern American cooking they serve in their restaurants and share with their families. Hardcover, 335 pages. The enhanced digital version of Volt Ink Cookbook contains all of the spectacular content of the original, available on your iPhone, iPad, or iPod Touch. Download from the iTunes store. read more

Williams-Sonoma

In the award-winning Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life th...e people, countryside and delicious food of Ireland. Fast emerging as one of the world?s hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. Hardcover, 384 pages. read more

Zoku

With Zoku Quick Pops, the possibilities for creating sensational frozen ice-pops at home are endless. This collection will spark y...our creativity with more than 40 tastebud-tickling recipes designed expressly for our fast-freezing Zoku Quick Pop Maker. The whole family will love exploring fresh fruit flavors from blackberry to watermelon and luscious ice cream pops such as cookie dough, cinnamon crunch and chai ? ready in minutes! Youll also discover flavors inspired by the bake shop including key lime pie and cheesecake, and some unexpected twists like peanut butter and jelly, malted milk balls and smores. Includes key tips and techniques for making and decorating Zoku Quick Pops. Softcover, 95 pages. read more

Williams-Sonoma

Equal parts entertainment and culinary know-how, This is a Cookbook ? written by two young and cheeky brothers who happen to both ...be up-and-coming chefs ? will appeal to recent college grads and twenty-somethings looking to up their kitchen competence and confidence. The book includes more than 75 great recipes, with homey favorites like grilled meatball sandwiches, savory waffles and chocolate?peanut butter pie, along with restaurant classics like pulled pork and butter-poached cod. The Sussman brothers? tales and irrepressible humor are woven throughout the book with full-color photography and crisp illustrations. Paperback; 160 pages. read more

Williams-Sonoma

Do you VB6?that is, eat vegan before 6 pm? In this inspiring cookbook, youll find more than 60 easy recipes to enjoy Mark Bittmans... plant-based, real-food approach to eating. Drawing on a varied pantry of vegan staples, strategically punctuated with ?treat? foods that include meat and other animal products, Bittmans versatile recipes make following the VB6 plan satisfying, sustainable and fun. Youll find a full range of morning favorites, including hot cereals, dairy-free smoothies, toast toppers and brunch-worthy entrées. Lunches include soups, sandwiches, beans, grains and pastas to pack along wherever the day takes you. Dinners are flexitarian, focusing on vegetable-forward meals augmented by tasty animal products. And thanks to a chapter devoted to ?building blocks??make-ahead components to mix and match?you can be sure that a healthy, delicious meal is never more than a few minutes away. Autographed by Mark Bittman. Hardcover. read more

Williams-Sonoma

This book?s nearly 100 recipes explore authentic Asian fare as well as modern twists for the versatile ingredient in all its guise...s: soft, silken tofu, firm block tofu, cheese-like fermented tofu, noodle-like tofu skin and many more. Author Andrea Nguyen, an expert on Asian cuisine, demystifies and interprets the prized ingredient, sharing compelling personal stories and wisdom from some of the world?s renowned tofu artisans along the way. For intrepid cooks and the DIY-minded, she offers a tutorial on how to make homemade bean curd with a master recipe for soymilk along with nine different types of tofu you can make in your own kitchen. Time-pressed cooks will also find recipes to suit their busy lifestyle using purchased tofu. Guides to buying and cooking tofu, 50 full-color photographs and recipes for snacks and starters; soups and hot pots; main dishes; salads and sides; vegetarian dishes; Asian dumplings, noodles and rice dishes; and traditional sweets make this a perfect guide to a fascinating ingredient. Hardcover, 240 pages read more

Williams-Sonoma
$27.99 $34.95
at Williams-Sonoma

Chef Ben Ford is known for wowing crowds with handcrafted feasts of epic proportions: a whole pig roast, paella for eighty or burg...ers for the block. In his complete guide to outdoor grilling, smoking, and roasting, he divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. Just choose your theme and number of guests?hell show you how to throw a party for the whole neighborhood or host an intimate dinner for four. Feasts include: Whole Pig Roast, Burger and Bratwurst Block Party, Cedar-Plank Wild Sturgeon Bake, Box-Roasted Spring Lamb, Wood-Fired Paella, Hill Country Barbecue, Southland Barrel Clambake, Lake House Fish Fry and Sunday Roast. Every feast includes recipes for main courses, sides and desserts, all reflecting Fords passion for artisanal techniques, innovative flavors and fresh, seasonal ingredients. Hailed as a "culinary MacGyver," Ford also provides DIY primers for making simple, custom outdoor cookers. Hardcover, 288 pages. read more

Williams-Sonoma

Within the gorgeous pages of Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new f...rontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents wildly successful recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations ? and to laugh out loud along the way. Hardcover; 252 pages, 96 recipes. read more

Williams-Sonoma

The egg is one of nature?s culinary miracles, adaptable to a wide variety of flavors and preparations. Quick and easy to prepare, ...this nutritional powerhouse can be enjoyed at any time of day ? from a hearty breakfast or brunch to a simple, satisfying supper. In this book, you?ll discover over 40 delicious recipes for all types of egg dishes, along with step-by-step secrets to perfect scrambled, fried, boiled and poached eggs. Delight kids with a classic toad-in-the-hole ? or impress brunch guests with eggs presented in whimsical prosciutto nests. The book also includes an enticing array of quiches, omelettes and stratas, plus creative recipes for breakfast burritos, panini and more. Hardcover, 112 pages. read more

Williams-Sonoma

This book proves that frozen desserts ? ice cream, gelato, frozen yogurt, sherbet, sorbets and granitas ? can follow the most soph...isticated meals. Its 52 recipes cover every variety, from classic vanilla-bean ice cream to a mango-ginger champagne float. Nontraditional pairings of ingredients will appeal to the adventurous ice cream lover. Also included are recipes for accompaniments: decadent toppings, homemade waffle cones and cookies. Color photography and helpful information on equipment, techniques and ingredients make this an indispensable resource for anyone who makes ice cream at home. Hardcover, 112 pages. A Williams-Sonoma exclusive. read more

Williams-Sonoma

Discover all the scrumptious flavors of ebelskivers, the puffy Danish pancakes that have become a Williams-Sonoma favorite. This c...ookbook offers more than 40 recipes that take ebelskivers from morning to midnight, with breakfast flavors such as Spiced Apple and Maple-Nut; savory bites like Fig and Prosciutto and Herbed Goat Cheese; and sweet desserts such as Molten Chocolate ebelskivers. Also included are how-to photos and steps for perfecting your technique. Hardcover, 112 pages. read more

Williams-Sonoma

Celebrating the original Italian sandwich, this book?s 45 recipes cover simple favorites like three cheese with tomato and basil o...r hearty pulled pork with slaw, as well as sophisticated combinations like nectarine, arugula and brie, or roasted peppers with goat cheese and salsa verde. Each recipe displays the ingredients like a sandwich board, making it easy to choose the bread, fillings and condiments to make your ideal sandwich. You?ll also learn tips for making the perfect grilled sandwiches: why it?s important to coat the bread with oil or butter before grilling; how to layer ingredients for maximum results; why using a weighted press for toasting will make your sandwich extra-special. You?ll find ideas for any meal of the day as well as ideas for customizing sandwiches that the whole family will enjoy. Hardcover, 96 pages. read more

Williams-Sonoma
$31.99 $40.00
at Williams-Sonoma

For 40 years, Berkeley, California restaurant Chez Panisse and its founder, Alice Waters, have had a profound influence on food, f...arming, cooking and dining around the world. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years. Her menus, works of art in their own right, capture the unique spirit of the restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus, including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov and James Beard, with notes about the menus, the artwork, the occasions and, of course, the food. Hardcover, 184 pages. read more

Williams-Sonoma
$27.99 $35.00
at Williams-Sonoma

In her love letter to cooking?and eating?Italian style, TV food personality Nigella Lawson presents more than 100 quick-and-easy r...ecipes that elevate weeknight meals into tempting feasts. With beautiful and inspiring color photographs throughout, Nigella?s recipes celebrate everything that makes traditional Italian cooking so satisfying ? impeccably fresh ingredients cooked using straightforward cooking methods. From pasta, to meat and fish, to vegetables, and, of course, dolci, this book has something for every mood, season, and occasion. Recipes include Curly-Edged Pasta with Lamb Ragu; Spaghettini with Lemon and Garlic Breadcrumbs; Meatzza, a meatball mixture pressed into a pan and finished with traditional pizza ingredients; Green Beans with Pistachio Pesto; and many more. For those with a sweet tooth, desserts include Instant Chocolate-Orange Mousse; doughnut-like Sambuca Kisses; and One-Step Coffee Ice Cream, to name just a few. Nigella also gives tips and tricks for making the most of your time in the kitchen and shows how to stock your pantry sensibly for spontaneous meals that taste boldly Italian. Hardcover, 288 pages. read more

Williams-Sonoma
$13.99 $17.95
at Williams-Sonoma

Whether youre in the mood for a classic pepperoni pizza or a deluxe pizzette with garlic, mushrooms and goat cheese, youll find it... here. Author Bridget Binns provides 50 irresistible recipes for traditional and specialty pizzas, including grilled varieties, calzones, stromboli, breakfast pizzas and fruit-topped pizza desserts. Following her suggestions for combining various doughs and toppings, you can create your own unique pizza. The beautifully photographed book also includes sections on equipment, ingredients and techniques. Hardcover, 112 pages. read more

Williams-Sonoma
$11.99 $15.95
at Williams-Sonoma

Down-home yet haute, soul-satisfyingly hearty, valued, versatile, deeply delectable, healthful, and inexpensive to boot, there?s n...othing a bean can?t do ? and nothing that Crescent Dragonwagon can?t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It?s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Paperback; 400 pages. read more

Williams-Sonoma
  • editors' notes
  • product details

This classic cookbook is a great gift for anyone on your list!

In celebration of Julia Child?s 100th birthday, we bring you the classic cookbook in its entirety?all 524 recipes. ?Anyone can coo...k in the French manner anywhere,? wrote Mesdames Beck, Bertholle, and Child, ?with the right instruction.? And here is the book that, for more than fifty years, has been teaching Americans how. There has never been a book as instructive and as workable as Mastering the Art of French Cooking. The techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors produced a magnificent volume that has claimed its place of honor in the American kitchen for half a century. Bon appétit! Hardcover; 752 pages. read more

Williams-Sonoma
$15.99 $19.95
at Williams-Sonoma

With more than 40 savory and sweet recipes, this cookbook makes it easy to create single-serving pies that the whole family will e...njoy for snacks, dinners and desserts. Former pastry chef Abigail Johnson Dodge, a respected expert and frequent television-show guest, shows you how simple it is to assemble and bake pies using an electric mini pie maker. The luscious photography will inspire experienced cooks and non-bakers alike to create meal-worthy mini pies like spinach and feta, ham-and-egg quiche and even chili. The charming desserts range from fruity fillings like apple-cinnamon, tangy cranberry-pear, plum-ginger, and strawberry-rhubarb to decadent flavors like s?mores, chocolate and caramel-banana. Of course, the classic are here, too, with recipes for seasonal favorites including pumpkin and pecan. Best of all, these delicious petite pies bake in just ten minutes without even turning on the oven. Hardcover, 96 pages. A Williams-Sonoma exclusive. read more

Williams-Sonoma
$10.99 $25.00
at Williams-Sonoma

In a unique collaboration with Williams-Sonoma, this debut cookbook by chef Chris Cosentino offers a rare glimpse into one of toda...y?s most exciting culinary minds. Beginnings presents more than 60 recipes for Italian-style first courses, organized by season. Cosentinos creative ingredient combinations exemplify the adventurous style of cooking he has perfected at his San Francisco restaurant, Incanto, and many recipes make use of his love of Italian salumi from his artisan salumeria, Boccalone. Perfect for casual entertaining as well as special occasions, Cosentinos appetizers will inspire you throughout the year, from spring-fresh Grappa-Cured Arctic Char and Charred Young Fava Beans with Mint and Aioli, to summertimes Pappa al Pomodoro and Grilled Peaches, Gorgonzola and Dandelion Greens, to autumns Dungeness Crab Fregola and Pork and Porcini Polpitini, to winters Roasted Chestnuts, Pears and Bitter Honey. Sprinkled throughout are hand-rendered sketches and personal stories, bringing to life this extraordinary collection from a modern culinary pioneer. Hardcover, 192 pages. read more

Williams-Sonoma

Nestled in the Great Smoky Mountains of Tennessee, Blackberry Farm has helped spark Americas return to the simple goodness of farm...-to-table cooking. This collection brings you more than 100 recipes from Blackberry Farms acclaimed restaurant, where traditional rustic mountain cooking meets the talents of New Southern chefs. Inspired by a reverence for the land and its fresh ingredients, these southern recipes and menus take you through a year of seasons at the farm, from summer barbecues and garden dinners to the fall harvest and winter?s cozy company meals. Home cooks can re-create many of the farm?s delicious, down-home specialties such as Roasted Hen of the Woods with Corn Pudding, Peach-Glazed Baby Back Ribs, Bourbon Apple Fried Pies, Herbed Spoonbread and Green Tomato Skillet Cake. Also included are recipes from Blackberry Farm?s celebrated pantry, including marmalades, preserves, pickles and pimiento cheese. Woven among the recipes are beautiful photographs and stories that bring this magical place to life. Hardcover, 300 pages. read more

Williams-Sonoma

Chef Thomas Keller is passionate about bistro cooking?so much so that, to satisfy a craving for the older, casual cooking made fam...ous in France, he opened Bouchon restaurant right next door to his famed French Laundry. This book features 150 of the classic recipes served in the restaurant: perfect quiche, deeply flavored onion soup, simple but irresistible roasted chicken, classic steak frites, traditional-style tarte tatin, and more. A natural teacher, Keller reveals how proper technique, respect for raw ingredients and patience to make the recipes the right way, without shortcuts, elevate the meals you prepare. He shares his deep knowledge with the reader: why you should caramelize onions for five hours before turning them into soup; how to taste for balance in your dishes; how to recognize the right hazelnut brown color for a brown butter sauce; how far to caramelize sugar for different uses. Cooking through this beautifully photographed book, which captures both finished dishes and scenes from the restaurant, is almost like being at Bouchon in person. Hardcover, 360 pages. read more

Williams-Sonoma

In this first cookbook from chef Thomas Keller, we learn the story of his iconic French Laundry restaurant in the Napa Valley thro...ugh recipes, essays, profiles and stunning photographs. The book includes 150 featured recipes based exactly on some of the French Laundry?s most popular dishes and have been thoroughly tested in home kitchens. Through dishes steeped in classic French technique, Keller advocates respect for ingredients and shunning convenience in favor of the satisfaction that comes from cooking every step of a meal with care. Keller also shares dozens of simple, yet innovative techniques as well as tips on how to re-create many of his signature dishes at home. Whether you are an accomplished home cook or just want to get a glimpse into one of the most revered restaurants in the country, this cookbook will be a treasured addition to your collection. Hardcover, 336 pages. read more

Williams-Sonoma

For the home or professional bread-maker, this is the definitive volume. It comes from a man whom many consider to be the best bre...ad baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. A hundred photographs from years of testing, teaching and recipe development provide step-by-step inspiration, while additional recipes provide ideas for using up every delicious morsel. Hardcover. 304 pages. read more

Williams-Sonoma

Television food personality Giada Di Laurentiis promises to revamp dinner in this book, which tackles weeknight cooking in her sig...nature style. The recipes include soups, sandwiches, pizzas, pastas, meat and fish dishes, and even desserts that come together quickly ? most in half an hour or less. Full-color photographs throughout and tips and shortcuts bring the recipes to life. Look for Rustic Vegetable and Polenta Soup; Lemony White Bean, Tuna, and Arugula Salad; Spicy Linguini with Clams and Mussels; Grilled Sirloin Steaks with Pepper and Caper Salsa and more simple but tempting choices that are perfect for any day of the week. Hardcover, 240 pages. read more

Williams-Sonoma

Yotam Ottolenghi?s four eponymous restaurants?each a patisserie, deli, restaurant, and bakery rolled into one?are among London?s m...ost popular culinary destinations. Written by Ottolenghi and his head chef Sami Tamimi, this engaging cookbook showcases their signature philosophy: "Unfussiness and simplicity in food preparation are...the only way to maintain the freshness of a dish. Each individual has a clear voice." The book, available for the first time in an American edition, showcases 140 of the restaurants? most popular recipes?each true to the simple, vibrant flavors of its ingredients. Reflecting the authors? upbringings in Jerusalem, the vibrant Mediterranean-inspired recipes incorporate culinary traditions from California, Italy and North Africa. Recipe highlights include roasted butternut squash with burnt eggplant and pomegranate molasses; eggplant-wrapped ricotta gnocchi with sage butter; lamb chops with walnut, fig, and goat cheese salad; buttered prawns with tomato, olives, and arak?along with many of the restaurants? famous breads, cakes and tarts. Updated with U.S. measurements throughout, the beautifully photographed book also includes a detailed ?larder? guide to ingredients. read more

Williams-Sonoma
$31.99 $40.00
at Williams-Sonoma

What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less ...than a new, modern Moroccan cuisine inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully ?authentic? documentation of Moroccan home cooking. Yes, the great classics are all here?the basteeya, the couscous, the preserved lemons and much more. But Mourad adapts them in stunningly creative ways that take Moroccan tradition to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart and palate. Hardcover. 400 pages. read more

Williams-Sonoma
$31.99 $40.00
at Williams-Sonoma

In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprec...edented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Learn the basics of provisioning the pantry and larder and move on to making sausage pâtés, salumi, roasts, confits and all things meat. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring book is destined to become the go-to reference on charcuterie?and a treasure for anyone fascinated by the art of cooking with and preserving meat. Hardcover, 352 pages. read more

Williams-Sonoma

In these pages, you?ll find over 100 memorable recipes for brunch, from classics like cinnamon rolls, eggs Benedict and huevos ran...cheros to modern plates such as polenta with poached eggs and prosciutto, cardamom-scented almond buns and a creamy ricotta tart with fresh peas and mint. The recipes are organized into five chapters?sweet, savory, salads, sides and drinks?that reflect a brunch sensibility and simplify menu planning. Plus, every recipe includes suggestions for other dishes and beverages to help you put together a winning meal. Throughout the pages, lush, colorful photography and an engaging narrative bring the foods and settings to life. Hardcover, 176 pages. read more

Williams-Sonoma
$19.99 $25.00
at Williams-Sonoma

The dynamic culinary duo of Max and Eli Sussman take kitchen escapades to an impressive new level with The Best Cookbook Ever. The...ir signature blend of fabulous recipes, expert advice and hilarious stories creates a volume that truly lives up to its title. Drawing on their daily experiences as twenty-something cooks, the Sussman brothers serve up brilliant and delicious ideas for a myriad of occasions. Need a sure-fire cure for a hangover? No problem. Ditto for concocting the ultimate dinner party, creating the most decadent desserts, crafting extraordinary cocktails and snacks to match?or learning how to cook for vegetarians and "meatify" the recipes for carnivores (hint: just add bacon). Throughout the book, special features will demystify your DIY food adventures?like Cheese 101, Three Homemade Breads to Try, Large-Batch Cocktails, and Pig-on-a-Spit: Whole Beast Barbecuing. With over 70 straightforward, simple recipes for every course of a great meal, this is one book that cooks of all ages need for their kitchen libraries. Softcover, 160 pages. read more

Williams-Sonoma

The most delicious pizzas are the ones you make at home, and Australian chef, restaurateur and television personality Pete Evans s...how you how to make unforgettable pies, whether you bake with a backyard brick forno or a countertop toaster oven. In this book he shares recipes for classic and creative pizzas, from Italian meatball to butternut squash and gorgonzola?even chocolate-banana-hazelnut pizza for dessert. A pizza lover since childhood, he provides his tips, techniques and taste combinations for everyday meals and unique entertaining. Illustrated with dozens of beautiful photographs, the book includes sections on basics, ingredients and equipment. Hardcover, 111 pages. read more

Williams-Sonoma

Drink in the seasons freshest, most flavorful produce with over 40 thirst-quenching recipes for the blender or juice extractor. Fr...om breakfast smoothies to cocktail-hour martinis, this book offers dozens of new ways to love juice any time of day. For a quick energy boost, try a fresh-pressed orange and carrot juice, a vitamin-packed green smoothie or an invigorating wheatgrass elixir. Sip a pomegranate cosmo or watermelon mojito; whip up icy treats like kiwi frappes and strawberry daiquiris. Have fun freezing creamy raspberry ice pops, tangerine sorbet or plum granita. Recipes are organized by color, and the gorgeous photographs provide mouthwatering inspiration. An "All About Juicing" section shares expert tips on selecting the best foods for juicing, getting the most out of your blender or juicer, and preparing simple syrups and garnishes. Hardcover, 94 pages. read more

Williams-Sonoma

In The Art of the Cookie Shelly Kaldunski, Northern-California?based food stylist and culinary teacher, presents over 40 delectabl...e recipes and inspiring decorating ideas. With a focus on transforming a simple cookie into a masterpiece, each recipe promises both exceptional flavor and visual appeal. Packed with gorgeous colorful photographs, this book has all the encouragement, easy-to-follow instructions and know-how you?ll need to create artful cookies that look as if they were purchased from a pastry shop. Hardcover, 126 pages. read more

Williams-Sonoma

A natural for entertaining, fondue inspires a convivial style of tabletop cooking and dining. This creative guide to fondue includ...es 40 easy recipes, starting with velvety cheese fondues featuring classic Swiss cheese, brie, pepper jack, fontina, smoked gouda, and bleu cheeses. Sizzled in hot oil or simmered in flavorful broth, the savory recipes include beef fondue with creamy horseradish sauce, chicken fondue with spicy peanut sauce and a traditional Thai curry seafood hot pot. For dessert, try mouthwatering fondues made with such decadent ingredients as bittersweet chocolate, toasted coconut, peanut butter, dulce de leche or bourbon-infused caramel. Hardcover, 112 pages. A Williams-Sonoma exclusive. read more

Williams-Sonoma
$15.99 $19.95
at Williams-Sonoma

With author Tori Ritchie?s guidance, you can revisit the rich, layered flavors of meals that once took all day to cook, but in a f...raction of the time. Specially created for use with a stovetop or electric pressure cooker, over 40 recipes include such comfort foods as Texas-style chili, beer-braised chicken thighs, and sticky Asian-style short ribs. Advice on selecting a pressure cooker and how to use it are included, along with inspiring photography. A Williams-Sonoma publication, 112 pages, hardcover. read more

Williams-Sonoma
$15.99 $19.95
at Williams-Sonoma

Every kitchen should contain some cast iron cookware, whether it?s a single frying pan in classic black or a full set clad in vibr...ant enamel. Along with its exceptional durability, cast irons ability to retain and distribute heat has made it a favorite among generations of cooks, who favor it for everything from quick, hearty breakfasts to long-simmered stews. Our book collects recipes for more than 40 delicious dishes, with color photographs to entice and inspire. Including entrees, sides and even desserts, the recipes are conveniently grouped by type of cookware, with sections for Dutch ovens and braisers, frying pans, grill pans and baking, roasting and gratin pans. This excellent resource also contains tips on choosing, using and caring for your cast iron cookware. Hardcover. read more

Williams-Sonoma

Filled with lush photography, Ice Pops includes 40 recipes for favorite summertime treats, from fruit- or chocolate-based flavors ...to creamy concoctions and delicious new twists. You?ll learn how to make beautiful desserts showcasing the season?s most vibrant colors and freshest fruits. Softcover, 96 pages. read more

Williams-Sonoma
$14.99 $18.95
at Williams-Sonoma

You 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. Youll 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 decorating your home-baked treats make the book complete. Hardcover, 128 pages. A Williams-Sonoma exclusive. read more

View wishlist Set Sale Alert Continue shopping
View Sale Alerts Continue shopping