 | Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confident, competent master of their kitchen. List Price: $ Price: $12.96   |
 | New in paperback! What’s the best way to keep half a lemon from going bad? Is it better to buy large or small eggs? All cooks have questions when it comes to the kitchen, and answering them can be a time-consuming–and often frustrating–process of trial and error. Not any more! Top cooking teacher and food writer Perla Meyers answers all the questions a cook might ask when shopping for ingredients and equipment or preparing a wide range of foods. It’s like an entire series of cooking classes in a book. Complete with 100 fabulous contemporary recipes that put the book’s advice into action, this indispensable reference will find a welcome home on every cook’s kitchen shelf. List Price: $ Price: $13.56 |
 | This book gives home chefs information they seldom find in even the best cookbooks. It’s a step-by-step guide to basic techniques for slicing vegetables and other foods...blending a variety of ingredients...making basic stocks and sauces...using and storing herbs and spices... using eggs for successful custards, crepes, soufflés, and omelets...skinning, filleting, and boning fish...tenderizing and marinating meats...preparing dried, fresh, and filled pasta...adding decorative touches to pastries and other desserts, and much more. The author gives instructions for more than 250 food preparation techniques that apply to all major food groups. Though this reference guide is not primarily a cookbook, it does include several tempting sample recipes that offer readers a chance to practice their newly acquired skills. The author’s perspective is international, bringing together the tastes and techniques of many different cultures. The spiral binding keeps pages open and flat, so home chefs can refer to instructions while performing kitchen tasks. More than 600 color photographs illustrate the techniques. List Price: $ Price: $11.86 |
 | The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout. 200+ recipes. List Price: $ Price: $29.50 |
 | Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen. List Price: $ Price: $12.96 |
 | Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen. List Price: $ Price: $13.96 |
 | Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen. List Price: $ Price: $13.96 |
 | Here’s a cookbook for the person who wants to cook but can barely boil water, who enters the kitchen only with caution and despite dire predictions of disaster by family and friends. Kim Upton is coming to the rescue with amazingly simple skills for culinary success and mouthwatering recipes that anyone can master. Her incredible “Techniques” section teaches all the basics: it’s like a series of private cooking lessons. Novices who work their way from A (aerating) to Z (zesting) will have an excellent base from which to create almost any dish. Learn blanching by making peach crostata; mincing by preparing pasta with garlic and bacon; and roasting by whipping up rosemary chicken. To top it off, there’s advice on kitchen essentials and entertaining tips. List Price: $ Price: $9.06 |
 | What’s the best way to keep half a lemon from going bad? Is it better to buy large or small eggs? All cooks have questions when it comes to the kitchen, and answering them can be a time-consuming–and often frustrating–process of trial and error. Not any more! Top cooking teacher and food writer Perla Meyers answers all the questions a cook might ask when shopping for ingredients and equipment or preparing a wide range of foods. It’s like an entire series of cooking classes in a book. Complete with 100 fabulous contemporary recipes that put the book’s advice into action, this indispensable reference will find a welcome home on every cook’s kitchen shelf. List Price: $ Price: $18.86 |
 | Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confident, competent master of their kitchen. List Price: $ Price: $12.96 |