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Williams-Sonoma Complete Entertaining Cookbook: The Best of Festive and Casual Occasions by Joyce Goldstein and Chuck Williams

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Notes about this book

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Notes about Recipes in this book

  • White fish with Moroccan spice marinade

    • fprincess on October 18, 2012

      This is a chermoula-type marinade from North Africa. It reminds me a little bit of chimichurri but is used mostly for fish. It's very flavorful and easy to make. I enjoyed this. Photo here: http://www.flickr.com/photos/50488464@N02/7418265464/

  • Gravlax with mustard sauce

    • fprincess on August 22, 2011

      I've been making this recipe for years for the holidays. It's wonderful. The fish is cured in salt, sugar and spices. It needs to be cut very thin at the end which is probably the trickiest step.

    • fprincess on September 07, 2011

      I just made a small batch of gravlax that I cured for only 24 hours. I used junipero gin which gave it a great flavor together with the spices and the lemon zest & mint. I followed the instructions from Charcuterie and rinsed the cured salmon, then dried it and kept it in parchment paper in the fridge. I felt it was better that way. If you don't rinse the gravlax it does not keep very well and the spices can be a little overpowering,

  • Roast lobster with Meyer lemon butter

    • fprincess on August 22, 2011

      This is a very elegant recipe that can be prepared in advance.

  • Tomato tart

    • fprincess on September 03, 2011

      Made this a long time ago. The flavor combination is very good (tomatoes + mint + mustard + Gruyere). The tart is very elegant so it's a good dish for dinner parties.

  • Spiced squash & apple soup

    • fprincess on December 12, 2011

      This soup felt very Chrismas-y with the spices (my husband said that it smelled like pot pourri!). Not bad, I used golden delicious apples (granny smiths would be better because they have more character) and delicata squash.

  • Radicchio, fennel & walnut salad

    • fprincess on August 22, 2011

      This is a very nice flavor combination.

  • Chocolate pound cake

    • fprincess on August 01, 2013

      I was a little skeptical of the recipe (which uses a surprisingly low amount of chocolate/cocoa powder) but it's actually very good and moist. I did not have sour cream on hand and substituted 1/3 crème fraîche and 2/3 Greek yoghurt. The chocolate was Trader Joe's 72% dark; the cocoa powder was 1/2 TJ's, 1/2 Scharffen Berger. Photo here: http://forums.egullet.org/topic/143987-your-daily-sweets-what-are-you-making-and-baking-2012/?p=1924633

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  • ISBN 10 1875999221
  • ISBN 13 9781875999224
  • Published Oct 15 2000
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia
  • Publisher Cameron House
  • Imprint Cameron House

Publishers Text

This opulent collection of fine recipes and impressive menu ideas is a collaboration between esteemed food writer Joyce Goldstein and Chuck Williams, the founder of the Williams-Sonoma kitchen stores. Their collective culinary know-how pays off in a big way - not only do their dishes look stunning on paper but they are also recipes that can be prepared with relative ease in the home kitchen. Twenty-six set menus form the heart of the book, ranging from an Al Fresco Lunch to a Heritage Christmas Dinner. Each menu, whether for an informal soiree or a black-tie cocktail party, is accompanied by beverage ideas and inspiration for decorating the table.

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