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orange embossed cloth hardbound 4to ~ 4º (quarto). large book. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. minor rubbing, tiny nick at spine top, not price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ first edition so stated. first printing. xvi +304p. 155 recipes. 16 pages of glossy full page color photo plates. almost every page illustrated, mostly with b&w drawings. index. cookbooks. gastronomy. cucina. cocina. international cuisine. ethnic cuisine. california cuisine. san francisco cuisine. ~ "This handsome book is strictly Williams~Sonoma, which means that it is essential to any person who likes good food and good equipment for its making:" ~M.F.K. Fisher."Chuck Williams is a master of the art of giving direction with brevity, although never at the expense of precision and clarity; and as for his practical knowledge of the utensils he uses, whether it be the smallest knife or the largest soup kettle, it must be unique among food writers:' ~Elizabeth David. "One of life's joys is dinner at Chuck Williams's~simple, clean~tasting, elegant and full of flavor~like this book:' ~Barbara Kafka.The Williams~Sonoma Cookbook and Guide to Kitchenware is actually two books in one: It offers expert advice on kitchen equipment plus a collection of155 recipes treasured by the author, his customers and friends. Chuck Williams, chairman of the Williams~Sonoma Company, creator of the famous Williams~Sonoma catalog and stores, is the most respected expert on kitchen equipment in the country. His book is immensely authoritative and, at the same time, personally answers the individual needs of thousands of modern cooks. With a thorough yet down~to~earth approach, Mr. Williams provides the best advice available on selecting equipment that suits your needs. Whether you are starting from scratch or adding to what you have, you will find information on the good qualities as well as the limitations of each item. Pots and Pans, Molds and Terrines, Electric and Hand~Powered Machines, Knives, Bowls and Measures, Small Kitchen Tools, Sieves, Graters, Mills, Coffee Makers, Casseroles, Grills, Portable Ovens . these are among the individual pieces that are described. There are instructions for their use and care, and a clear illustration of each object. A chart is provided that makes it possible to understand the vast array of materials and shapes in which pots and pans can be purchased. Mr. Williams's list of the "basics" needed in a functioning kitchen is also enormously helpful. The second part of this volume is a cookbook of good, classic, simple cuisine. The recipes rely on fresh ingredients and straightforward but elegant preparation and presentation. The directions are clear and easy to follow, and each recipe is illustrated with the equipment on which it relies. The section begins with a puffy baked Roquefort appetizer, and ranges through the "perfect" Sonoma souffle (touched with Madeira), chicken with eggplant and marsala, and desserts that include a conserve made of tomatoes and served with creme fraiche, Beautiful full~ color photographs capture the Sonoma style. In sum, this is a book that simply has no parallel. It is hard to imagine how anyone who cooks will, from now on, be able to do without it.
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