Cooking in Season

More than 90 recipes highlight the best of each season’s bounty. With four chapters – one for each season – recipes feature ingredients at the height of their flavor and freshness, inspiring light and flavorful cooking throughout the year. Lush, full-color photography beautifully illustrates the vibrancy of fresh, ripe ingredients. Special features explore seasonal approaches to easy classics such as toasts, bowls, puff pastry tarts, and cocktails.

Cooking in Season is the ultimate handbook for utilizing the best of each season’s ingredients in a collection of simple, yet sublimely flavorful, recipes. From starters, soups, and salads through main courses and desserts, freshness in flavor and preparation is effortlessly attained.

Kissed by Fire: Wood Oven Recipes from Wine Country

Like most cookbook authors, I’m very detail-oriented—some might say obsessive. I love nothing more than to describe the process of cooking for readers and cooks—I’ve done so in thirty-one cookbooks. But cooking in a wood oven is personal and intuitive rather than scientific, and involves a steep but fairly fast learning curve. Those who are new to the practice should first understand a few basic principles. Once you begin to experiment, you’ll quickly develop an instinct for the heat, and the primitive, living force of the fire itself. And you’ll learn to cook by sight and sound. These two senses must become your guides, rather than a clock or a timer.

The New Wine Country Cookbook

This gorgeous book whisks readers back to a lyrical time when California was a simpler place—before it overflowed with too many people seeking Paradise—to a fertile region nestled between Monterey and Santa Barbara.

“The New Wine Country Cookbook provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region. The Central Coast should be on every food and wine lover’s radar.”

—Rajat Parr, wine director of the michael mina group and author of the James Beard award–winning Secrets of the Sommeliers

The Relaxed Kitchen

Did you ever have a dinner party disaster? Yes, I’m afraid so. Have you ever bitten off more than you could chew by cooking a complex main course? Well, yes.  Did you ever find yourself barbecuing a large pig in your swimsuit and sarong when uninvited porn stars show up for dinner? Uh…now wait just a minute…

This intensely personal book begins “I fell in love with food before I got my first bra,” and covers three marriages on two continents, plus the dinner party disasters caused by a hyper-perfect cook with just enough training to be very, very dangerous. 

How to Roast a Lamb

A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today.

In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.Psilakis’s cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine.

The Low Carb Gourmet

When Ten Speed Press approached me to write this book, the brief was “Charlie Trotter meets low-carb.” I took it and ran. The low-carb phenom tanked just after this book was released, and it never did very well, but everyone I know over thirty still eats this way. One day, I’ll add some starches and re-release the book with a brilliant new title. Still some of my very favorite recipes—out of, literally, thousands. My husband says “the Deep-Fried Poached Egg Salad is better than sex!”

The New Slow Cooker

Awaken your tastebuds with a whole new approach to slow-cooking. Over 100 classic slow-cooked recipes are updated for today’s cook, and are bursting with fresh, bright flavors and crunchy textures. From succulent beef to melt-in-your-mouth chicken to hearty legumes, this book contains an irresistible array of recipes your family will love.

In this book, you will discover a whole new way to use your slow cooker to make more than 100 succulent dishes by enhancing them with bright fresh flavors: Tender short ribs in a sweet and spicy sauce are elevated with crunchy daikon, carrot, and fresh herb salad; zesty chicken-tortilla soup is layered with sweet corn, creamy avocado, and earthy cilantro; and sliced brisket is perked up with a verdant, herb-laden chimichurri strewn with sweet cherry tomatoes.

Pizza and Other Savory Pies

If you love pizza, consider the delicious satisfaction of making it at home using fresh, wholesome ingredients and according to your own exacting specifications. Thick, chewy crust or thin, crackery crust. Tomato sauce or sliced fresh tomatoes. Generous with the cheese or light on the toppings.

With this book in your kitchen, you can bake up Italian classics like Pizza Margherita; American favorites like Classic Pepperoni; inspired appetizers like Pizzette with Garlic, Mushrooms, and Goat Cheese; and even pizza cousins like calzone and stromboli. Fire up the oven and invite your friends and family over for an array of delectable homemade and handcrafted pizzas.

The Tavern on the Green Cookbook

You’d be hard-pressed to find my name on this book (it’s buried on the Acknowledgements page), but with the restaurant gone I can now reveal the truth: I developed 149 out of the 150 recipes with no help from anyone associated with TOTG. The editor said: “Create simple, spectacular dishes you’d serve on your twentieth wedding anniversary if you couldn’t go to TOTG.” These are some of my top crowd-pleasers of all time…with plenty of cocktails. * Mini Rare Steak Sandwiches with Horseradish Cream, Truffled Cauliflower Soup, Steamers in Pernod-Butter Broth, Five-Spice, Fig Balsamic-Glazed Duck with Plum Mojo.

Williams-Sonoma Sauce

From a barbeque sauce that imbues pork ribs with smoky flavor to a creamy hollandaise contrasting with crisp asparagus or refreshing pineapple salsa that sets off a single grilled fish, a delicious sauce can improve every dish. This is especially true when it comes to desserts—think of an almond pound cake drizzled with orange sauce, or a banana split topped with hot fudge.

William-Sonoma Collection Sauce offers more than 40 terrific recipes from familiar favorites to fresh ideas. Each versatile sauce is presented as a part of an inspired dish, and you will find tempting fare to suit every course and every occasion. This beautifully photographed, full-color receipe collection is certain to become an essential addition to your kitchen library.

Williams-Sonoma Salad

A collection of illustrated cookbooks for the busy home cook utilizes a straightforward approach to preparing tasty, healthful, and time-saving dishes for every night of the week, with easy-to-follow recipes and tips on keeping a well-stocked pantry, planning ahead, and using fresh ingredients.

Williams-Sonoma Small Plates

A collection of illustrated cookbooks for the busy home cook utilizes a straightforward approach to preparing tasty, healthful, and time-saving dishes for every night of the week, with easy-to-follow recipes and tips on keeping a well-stocked pantry, planning ahead, and using fresh ingredients.

Williams-Sonoma Bride & Groom Entertaining

Designed to help newlyweds entertain happily ever after, this inspiring book makes an ideal wedding or bridal shower gift. It’s organized in three parts – parties, outdoor entertaining, and special occasions – and lavishly photographed. The 60 recipes are geared toward young newlyweds, and each of the 12 menus features a detailed work plan accompanied by wine-pairing suggestions and advice on party organization and table decorations. Informative introductory sections cover all the basics, from event planning and invitations to the fundamentals of table setting. A Williams-Sonoma exclusive.

Polenta

Originally a peasant dish, polenta is now showing up on the best restaurant menus in the country — and plenty of home cooks are following the lead. Easy to prepare and marvelously versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty fillings, spreads, and toppings. This beautifully photographed and wonderfully inspirational volume includes 40 tempting recipes for breakfast treats, appetizers, entrees, and even desserts. Complete with tips on preparing the golden grain, Polenta is a glorious celebration of one of Italy’s most popular dishes.