Williams-Sonoma: Savoring Italy by Michele Scicolone, edited by
Chuck Williams. Menlo Park, CA: Oxmoor, 2005. First softcover edition. 236 pages. Oversize softcover. Filled with color photos of food and Italian landscape. The detailed recipes are authentic and step-by-step.
A complete cooking course in a single volume,
this compendium offers recipes, explanations of key techniques, and advice on everything from selecting a cut to testing for doneness. Author: Denis Kelly Format: hardcover Number of pages: 144
The Williams-Sonoma Cookbook and Guide to Kitchenware, by
Chuck Williams. Random House, 1986. First edition. Hardcover with dust jacket. Color and black-and-white illustrations throughout. 304 pages. From appetizers to desserts, the unusual combinations of ingredients produce an eclectic international flavor ...