The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook by Williams-Sonoma

  • Guacamole with tortilla chips

    from The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook The Williams-Sonoma Cookbook by Williams-Sonoma

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: corn tortillas; serrano chiles; avocados; tomatoes; cilantro; limes
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Notes about this book

  • Breadcrumbs on September 20, 2010

    This is a great all-purpose cookbook. Classic recipes are used, no crazy modifications to "modernize" rather, sensible time-saving methods have been incorporated and clever variations on ingredients ultimately enhance dishes without compromising the integrity of the original dish/recipe. Excellent, beautiful, quality book with photographs of every dish.

Notes about Recipes in this book

  • Three-cheese filo triangles

    • thekitchenchronicles on January 17, 2013

      These were a hit- be careful not to overfill, as they will explode in the oven. I would take down the ratio of smoked mozzarella- it overwhelmed the flavors of the other 2 cheeses.

  • Stuffed mushrooms

    • thekitchenchronicles on January 17, 2013

      My go-to stuffed mushroom recipe when there are vegetarians in the crowd- consistently flavorful and easy to put together.

    • thekitchenchronicles on November 04, 2014

      http://www.thekitchenchronicles.com/2014/04/23/stuffed-mushrooms/

  • Lentil soup

    • LifeofPie on February 23, 2023

      This was just OK for me but I used my own frozen chicken stock which made the soup taste too chicken-y for me. I will try it again with vegetable stock. I used rainbow lentils which had a nice texture. I liked the addition of curry powder and sliced lemons which were removed at the end.

  • Roasted beets with bitter greens

    • LifeofPie on November 12, 2024

      This "salad" if you will is restaurant quality good. I do have to mention some notes though. I used pink beets that came in my weekly vegetable box. They were not easy to peel once roasted so I will need to do some learning about the best way to peel and roast beets. My balsamic vinegar is quite thick and labeled as aged 18 years. I bought it at a local olive oil store in town and it is really nice. I didn't have endive/chicory or watercress so I just used the butter lettuce from the vegetable box. I also did not have any fresh oranges so I used dried orange peel from my spice shelf. Then to finish it off I used bleu cheese which really made it. I'll definitely make this again and who knows how I will change it the second time around! It's a winner nonetheless!

  • Baked ziti with three cheeses

    • Smartgirls1949 on June 23, 2016

      This was delicious easily feeds 6 with large portions

  • Sauteed chicken breasts with whole-grain mustard sauce

    • lindseyn99 on August 30, 2012

      This is really good, but the second time I made it I didn't have cream. I used milk instead and found the mustard was a little intense. The proportions as they are written are great; if you freestyle, watch out for the mustard.

  • Coq au vin

    • Breadcrumbs on September 20, 2010

      p. 218 - Sept 2010 - first use of this recipe. This was fabulous. Loved the Zin, the shallots seemed to add a sweetness to the broth that I don't normally get from onions. DIsh came together very quickly. Broth was delicious. Loved it over the wide egg noodles. Definitely will make again. 10

  • Blueberry pancakes

    • sarahmjames on December 26, 2012

      This is our go-to pancake recipe. We make them most weekends. Generally we use sliced bananas but we do blueberries a lot too.

  • Homemade ketchup

    • Lee on October 05, 2014

      I combined this with the recipe from Mark Bittman. I didn't really like using corn syrup here, but I did. Instead of celery seed, I used celery.

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  • ISBN 10 1416575928
  • ISBN 13 9781416575924
  • Published Oct 21 2008
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Free Press

Publishers Text

Celebrate the pleasures of cooking in all its forms with more than 370 of the best recipes and 200 photographs from the top-selling Williams-Sonoma Collection--the ultimate cookbook for today's home cook.

Cooking today is multidimensional: it's about creating soul-warming comfort food for friends and family; making healthy, flavorful meals in a limited amount of time; inviting the flavors of ethnic cuisines into our kitchens; and preparing tasty, sumptuous meals for holidays and special occasions. The increasing availability of high-quality, local, and exotic ingredients has transformed the way we cook with delicious results. This comprehensive volume, reflects this new diverse interest in food. Among its more 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, from the simple to the spectacular.

Whether you are stir-frying a spicy basil-scented chicken dish for a simple weeknight supper, grilling fish steaks for a summer cookout, preparing a standing rib roast as the centerpiece for a multicourse special-occasion meal, or simply looking for a recipe for classic chocolate chip cookies, this book is the perfect resource. The recipes are organized into 12 chapters so you can easily find the right dish for your needs. These include: Appetizers; Soups; Salads; Fish and Shellfish; Poultry; Beef and Veal; Pork and Lamb; Vegetables; Breads; Desserts; and Breakfast and Brunch. Sumptuous photographs for every recipe will show you how the finished dish should look. Dozens of photographed sidebars throughout the book illuminate cooking techniques, explain how to work with unfamiliar ingredients, and suggest flavorful sauces or condiments to accompany the main recipe.

Among the recipes are classics that you will come back to again and again, like stuffed mushrooms, Cobb salad, potato gratin, Louisiana-style gumbo, bistro-style roast chicken, eggs Benedict, and devil's food cake. You will also find many dishes inspired by international flavors, such as pot stickers, gazpacho, tabbouleh, carnitas, tandooristyle chicken and tiramisu -- all destined to become new favorites in your home. Look, too, for plenty of kid-friendly recipes such as baked macaroni and cheese, chicken potpie, spaghetti and meatballs, and chocolate brownies, all of which could become some of the most-requested dishes in your cooking repertory.

No matter the occasion, The Williams-Sonoma Cookbook will provide the perfect recipe and plenty of inspiration for many years to come.

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