Cooking at Home
Cooking at Home by Williams is a comprehensive culinary guide published by Weldon Owen on September 15, 2015. This edition, designed as a gift, spans 664 pages and is presented in English. The book showcases over 1,000 recipes from the Williams-Sonoma publishing program, along with 100 additional recipes from Chuck Williams’ personal collection, reflecting the brand’s rich culinary heritage that began in 1956.
Readers will discover a wealth of cooking knowledge through 22 chapters that cover a wide range of topics, making it a versatile reference for everyday cooking. The book not only includes a diverse array of recipes but also offers informative tips and techniques to enhance culinary skills. Enhanced by stunning photographs and special stories, Cooking at Home serves as both a practical cookbook and a celebration of Chuck Williams’ legacy in the kitchen.
Official synopsis Publisher
Williams-Sonoma’s culinary legacy began in 1956 when Chuck Williams opened his original cookware shop in Northern California. Since then, Williams-Sonoma has become a global kitchenware brand, with more than 250 stores in the U.S., Canada, and beyond. Re-released in celebration of Chuck Williams’ 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck’s personal recipe collection.
For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking At Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than 2 decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how.
The book’s 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion.Throughout this newly updated edition, you’ll find stunning photographs and special stories that highlight 100 of Chuck Williams’ personal recipes. New recipes include: quiche lorraine, deviled crab, fettucine with prosciutto and peas, poached salmon, curried shrimp with rice, meat loaf, braised endive, potato and onion gratin, giner-apple crisp, simple chocolate truffles and more!
Be sure to check out “Chuck’s Finds,” which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public.
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