Free Ebook Williams-Sonoma New American Cooking: The Best of Contemporary Regional Cuisines, by Chuck Williams
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Williams-Sonoma New American Cooking: The Best of Contemporary Regional Cuisines, by Chuck Williams
Free Ebook Williams-Sonoma New American Cooking: The Best of Contemporary Regional Cuisines, by Chuck Williams
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New American Cooking compiles a six-volume series chronicling contemporary regional fare from coast to coast: California, The Pacific Northwest, The Southwest, The Heartland, New England, and The South. All recipes are driven by what`s locally raised, be it fruit, fish, or fowl. Regional ethnic influences play a part, too. Traditional recipes are included as they exist today-adapted over generations and attuned to the modern kitchen. The volume is decidedly contemporary, with a clean, graphic treatment throughout and stunning four-color photography that focuses on authentic regional cooking.
- Sales Rank: #1580913 in Books
- Published on: 2005-01-01
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.25" w x 9.63" l, 3.69 pounds
- Binding: Hardcover
- 320 pages
Most helpful customer reviews
6 of 6 people found the following review helpful.
Complete menu ideas, affordable, short and sweet to make!
By VJ Mackay
This book is something you will not regret buying. I use it on a weekly basis and it contains complete menu ideas, not just the main dish ones. Most recipes are very easy to make, take little time and preparation and are simply delicious. I have tried many of its recipes and there were no disappointment ever. Ingredients are usually easy to find and I must admit, I am not a chef whatsoever but now, my husband and guests think I can cook. Thank you Williams-Sonoma. Only warning: After getting one Williams-Sonoma cookbook, you'll want more. They look great in the kitchen and they are almost all worth buying. If you have to buy only one: this one would be it! LOTS of recipes!
13 of 13 people found the following review helpful.
An anthology of the most flavorful neo-classic dishes
By Midwest Book Review
New American Cooking: The Best Of Contemporary Regional Cuisines is an anthology of the most flavorful neo-classic dishes prepared and served across America, from New England to the Heartland to the Pacific Northwest. Each two-page spread features a recipe with explicit, enumerated instructions, and a full-page color photograph of the finished dish. Mouth-watering creations such as Salt & Pepper Squid, Risotto with Fresh Corn & Basil Oil, Angel-Light Beignets and so much more are reasonably simple to prepare, and sumptuously scrumptious to see and taste. New American Cooking is very highly recommended for kitchen cooks of all skill levels eager to taste-test uniquely American culinary creations.
0 of 0 people found the following review helpful.
A new country - a new food
By LAUNA STOUT- Children'sBooks.BellaOnline
With this book I was able to make many people happy - including myself. I enjoyed the full color photos, and recipes with good instructions and details to be successful in my baking, cooking and other successes in the kitchen. Any needed supplies listed were easy to find and I felt that the instructions were adequate for the learning opportunities and my skill level. It was fun to be able to see the different recipes I was able to create, enjoy, & then share with friends. Everything I created was so wonderful – I wanted to sit at the table surrounded by my baking before I took things around to share with my friends. Supplies listed were easy to find and I felt that the instructions were adequate for the recipes suggested by the photos. I truly wanted to make everything in the book! I loved reading about the experiences and insights that become part of the kitchen experience.
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