Williams-Sonoma Williams-Sonoma Bride and Groom Boxed Cookbook Set

This special set includes two hardcover volumes that every young couple will appreciate: our Williams-Sonoma Bride and Groom Cookbook and Williams-Sonoma Bride and Groom Entertaining. Handsomely paired in a box, they make a perfect shower o...r wedding gift. The 272-page cookbook covers everything a young couple needs to know about setting up a kitchen and embarking on a life of cooking together. Its 150 recipes run the gamut from quick, everyday meals to festive menus for entertaining. Designed to help newlyweds entertain happily ever after, the 192-page guide to entertaining is organized in three parts ? parties, outdoor entertaining and special occasions. The 60 recipes are geared toward newlyweds, and each of the 12 menus features a detailed work plan. Lavishly photographed, both provide invaluable information and tips on cooking techniques, key ingredients, meal planning, stocking a pantry, party planning and wine pairing. Boxed set of two books. A Williams-Sonoma exclusive. read more

Williams-Sonoma

Explore the genius of legendary chef Ferran AdriÓ?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

Experience the art and science of food from intriguing new perspectives as you explore dramatic scenes like the time-frozen chaos ...inside a spice grinder, the intricate inner details of a blueberry and the levitating layers of a Modernist grilled cheese sandwich. From the creators of the award-winning Modernist Cuisine series, this dramatic showcase features a collection of 150 extraordinary photographs culled from The Cooking Labs own archives. The vibrant, full-bleed color photos are expertly reproduced on heavy art paper, highlighting every captivating detail. This innovative compilation is their largest and most luxurious volume to date?and the ultimate coffee-table book for food lovers and photography buffs alike. Hardcover, 312 pages. read more

Le Creuset
$100.00 $140.00
at Williams-Sonoma

These petite covered casserole dishes are perfect for baking soups, pot pies, pastas or desserts and then serving them in style. L...e Creuset stoneware is an extremely durable and versatile choice for one-dish baking, serving and storing. For cooking inspiration, the included Mini-Cocotte Cookbook features 25 sweet and savory recipes created exclusively for these stoneware pieces. Set of 4 lidded mini cocottes and the Le Creuset Mini-Cocotte Cookbook. Tight-fitting lids seal in moisture so foods emerge tender and juicy. High-fired stoneware is exceptionally strong and ensures even heating. Safe for oven, broiler, freezer and microwave. Durable porcelain enamel-glaze finish is easy to clean and resists chips, scratches and stains. Will not absorb odors or flavors. Vibrant, colorful exterior for oven-to-table presentation. Loop handles offer a steady grip. Colors coordinate with Le Creuset enameled cast-iron cookware. Hardcover cookbook includes recipes for French onion soup, chicken pot pie, cinnamon apples and more, each with a color photo. Cocotte: 5 3/4" x 4" x 6" high; 8-oz. cap. Made in Thailand and China. read more

Williams-Sonoma

This special set includes two hardcover volumes that every young couple will appreciate: our Williams-Sonoma Bride and Groom Cookb...ook and Williams-Sonoma Bride and Groom Entertaining. Handsomely paired in a box, they make a perfect shower or wedding gift. The 272-page cookbook covers everything a young couple needs to know about setting up a kitchen and embarking on a life of cooking together. Its 150 recipes run the gamut from quick, everyday meals to festive menus for entertaining. Designed to help newlyweds entertain happily ever after, the 192-page guide to entertaining is organized in three parts ? parties, outdoor entertaining and special occasions. The 60 recipes are geared toward newlyweds, and each of the 12 menus features a detailed work plan. Lavishly photographed, both provide invaluable information and tips on cooking techniques, key ingredients, meal planning, stocking a pantry, party planning and wine pairing. Boxed set of two books. A Williams-Sonoma exclusive. 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

In this cookbook inspired by the menu of his casual eatery Ad Hoc, award-winning chef Thomas Keller showcases more than 200 family...-style recipes. While best known for his highly acclaimed restaurants French Laundry and Per Se, here the haute-cuisine icon points his toque toward the comfort foods closest to his heart. You?ll find accessible recipes for flaky biscuits, chicken pot pies and cherry pies alongside heartier fare like beef Stroganoff and roasted spring leg of lamb ? all meant to be served from big bowls and platters and passed hand to hand at the table. A chapter devoted to homemade tapenades, chutneys, mustards and jams will keep you well stocked with all you need to elevate a simple meal in seconds. Stunning full-color photographs accompany step-by-step shots of specific techniques, providing both novice and experienced cooks the ultimate source for America?s favorite fare. Hardcover, 359 pages. 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

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

The tastes of childhood have always been a touchstone for Thomas Keller, and now they?ve been collected into a dazzling amalgam of... American and French baked goods. Youll find recipes for the beloved TKOs and Oh Ohs (Kellers takes on Oreos and Hostesss Ho Hos), plus all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Coauthor Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining his techniques. Every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes and dazzling photographs make perfection inevitable. Hardcover; 400 pages. read more

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