Rustic Spanish (Williams-Sonoma)


Book Description

Love the delicious, made-for-sharing native cuisine of Spain? Here's a robust collection of authentic Spanish dishes, including both traditional favorites and contemporary fare, along with suggested wine pairings and ingredient guides. Six comprehensive chapters are filled with a diverse range of beloved Spanish fare, and accompanied by beautiful and descriptive full-colour photographs and illustrations.




Rustic Mexican


Book Description

Traditional dishes from the Mexican countryside by the coauthor of the James Beard Award-nominated cookbook, Cooking with the Seasons at Rancho La Puerta. With 100+ delicious, easy-to-follow recipes, a pantry primer and more, Rustic Mexican is the perfect cookbook to help you discover the diverse cuisine of Mexico. Full-color photography, illustrations, and ingredient guides accompany recipes throughout, making it a comprehensive roadmap to discovering all the great flavors that Mexico has to offer. Recipes include: Spicy Nuts & Seeds with Michelada Cocktail Halibut Ceviche with Avocado Blackened Salmon Tacos Creamy Poblano Chile Soup with Corn & Mushrooms Saffron Rice with Clams Chilaquiles with Poached Eggs Savory Layered Tortilla Cake Red Chile Enchiladas Grilled Tomatoes with Mexican Chimichurri Sauce Jicama, Grapefruit & Avocado Salad Blistered Serrano Chiles with Caramelized Onions Roasted Habanero & Tomato Salsa Mango-Chile Ice Pops Sopaipillas “A lovely and delicious book.” —Cooking by the Book




Williams-Sonoma Collection: Potato


Book Description

The Williams-Sonoma Collection offers cookbooks that are eye-catching and irresistible, and which appeal to both novice and experienced cooks. An essential addition to every kitchen bookshelf, "Potato" reveals the possibilities of the humble spud in 40 delightful recipes. Color photos.




Williams-Sonoma Essentials of Mediterranean Cooking


Book Description

Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world‚Äôs first‚Äîand best‚Äîfusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood. Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granitv© from France. Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.




Williams-Sonoma Collection: Dessert


Book Description

More than 40 recipes, including favorite classics and fresh new ideas, are included in this collection--plus a chapter devoted entirely to chocolate! Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient.




Williams-Sonoma Collection: Salad


Book Description

Offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions.




¡Baja! Cooking on the Edge


Book Description

Combines a wealth of regional recipes with evocative stories and photographs to celebrate the cuisines of Guadalupe Valley, Tijuana, Puerto Nuevo, and other Baja California cultures, in a culinary resource that includes preparation instructions for such fare as Crispy Spicy Shrimp with Honey, Habanero, and Lime; Chipotle Grilled Chicken; and Chocolate Crepes with Dulce de Leche. 35,000 first printing.




Williams-Sonoma Essentials of French Cooking


Book Description

Long before anyone on this side of the Atlantic was devoted to eating seasonally and locally, the French were doing precisely that, just as they had been for centuries. Although the high-end haute cuisine of Paris exported itself far and wide many decades ago, the varied regional cooking styles of France continue to reveal themselves to the world and dazzle those fortunate enough to experience them firsthand. Williams-Sonoma's Essentials of French Cooking takes you on a meandering food lover's tour of France, from the windswept coastline of Brittany, where the lamb tastes of the salty fields on which it grazes, southward through Gascony, with its bracing Armagnac and rib-sticking cassoulet, to the delicious fish stews of Marseilles and the Mediterranean, and back up through Burgundy, where the wine flows from some of the world's greatest vineyards and the local Dijon mustard makes a perfect sauce for the local rabbit. In these pages you'll also explore the fascinating intersections of culture and gastronomy in Alsace, where potatoes, cabbage, and beer lend a Germanic heft to the traditional menu; sunny Provence, where dishes made with tomatoes, garlic, olives, and basil link its cooking to that of neighboring Italy; and the Basque country, where Spanish flavors and Moorish spices like saffron and cumin have seeped over the Pyrenees. In addition to presenting a wide range of traditional, regional main dishes to build meals around, this collection of more than 140 carefully selected recipes covers a full range of courses and techniques, from silky baked farm-fresh eggs to brilliantly simple preparations for every season's vegetables through the most luxurious chocolate creams and satisfying rustic fruit tarts. And while terroir plays an undeniable role in this cuisine, true French cooking is comfort food for family and friends, which translates everywhere. A comprehensive glossary and a section on basic stocks and sauces help you fill your pantry with the authentic elements and bring one of the world's most admired cuisines home to your table.




The California House


Book Description

The aura and romance of Old California lives on in this treasury of inviting homes. The California House presents the magic of the "golden state," that land of infinite promise and dreams, the most tangible expression of which can be found in the homes built by early California dreamers. Here domestic visions of tranquility and repose were inventively realized—in stucco or stone, wood and wrought iron, plaster, and glass and tile. Spanish Colonial Revival–style homes with elaborate wrought-iron window grilles, romantic, shadowy interiors, and lush courtyard gardens stand beside other particularly Californian architectural wonders such as the San Francisco Victorian Painted Lady, the Monterey Colonial, Eurekan Queen Anne, and the homey California Arts & Crafts. Including houses designed by luminaries George Washington Smith, Stanford White, Greene & Greene, and Reginald Johnson, this book will fascinate both the architecture aficionado and interior design enthusiasts, as well as the everyday lover of homes. Including, but going beyond, the much-adored Spanish style (in its many manifestations) and Mission Revival, the book features as well the Victorian of San Francisco's Painted Lady and Eureka's Queen Anne, Monterey Colonial, California Arts & Crafts, French Chateau, classic Colonial farm house, and more. All new color photography of 25 houses in California ranging in style from Spanish Colonial Revival, Mission, Victorian, Queen Anne, California Arts & Crafts, Monterey, French Chateau, Colonial Farm House. The book includes little known California work by well known architect Stanford White, known primarily for his East Coast work (designer of the original Penn Station with McKim, Mead & White, and original Madison Square Garden, and many others); as well as the Magdelena Zanone House (Queen Anne late Victorian style home in Eureka, CA); the Murphy House, San Francisco (Classic French Chateau); a Gothic Victorian 1860s home in Sonoma; Casa Amesti (Monterey style home); "El Cerrito" designed by Russel Ray and Winsor Soule and built in 1913 in Santa Barbara (an amalgam of Mission and Spanish Colonial Revival); the Frothingham House designed by George Washington Smith in 1922 (Spanish Colonial Rev.); Cuartro Ventos House by Reginald Johnson, 1929 in Santa Barbara; William Edwards House by Roland E. Coate, Sr. in San Marino, 1926; Robinson House by Greene and Greene in Pasadena, 1905; Sack House in Berkeley (California Arts & Crafts) Brune-Reutlinger House in San Francisco (classic Painted Lady Victorian); a colonial mid-19th cent farm house in Sonoma; "Mariposa," classic Spanish style in Montecito; The Marston House in San Diego (Arts & Crafts/Tudoresque); Rancho Los Alamos De Santa Elena in Los Alamos (Span. Col. Rev.); Pepper Hill Farm in Balard.




Cúrate


Book Description

The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.