You don't have to attend cooking school to learn the secrets of culinary success. With Williams-Sonoma's Mastering Series, you can achieve top-of-the-class status in your own kitchen. Each of these instructive volumes is a complete course that covers a specific topic. It's like having a professional cooking teacher working alongside you.
The series takes a hands-on approach to cooking, combining friendly, accessible text with detailed photographs that guide you through every step of preparation. Each book begins with a thorough overview of its subject, progressing to basic recipes and key techniques that lay a solid foundation for the dishes to come. In later chapters, you'll work with master recipes and variations that allow you to practice your newfound skills while helping you build your confidence and a comprehensive culinary repertoire.
Like the best instructors, these books anticipate your questions, explaining the hows and whys of each recipe. You'll find insider information detailing shortcuts used in commercial kitchens, along with down-to-earth advice about topics that other cookbooks often overlook, such as how to taste and season dishes as you cook. Troubleshooting tips help you avoid common mistakes—and remedy any mishaps that do occur without having to start all over again. All books include an ingredient glossary as well as a guide to important tools and equipment.
Start your culinary education with the fundamentals: Sauces, Salsas & Relishes. Recipes include classics like beurre blanc, mayonnaise, béchamel and hollandaise sauces, which will enhance a myriad of dishes.
Hors d'Oeuvres will teach you to prepare party foods with the ease and skill of a professional caterer. Versatile white bean dip and tapenade share the pages with hot offerings, such as bacon and onion tartlets and skewered chicken with spicy peanut sauce.
Soups & Stews provides a wealth of delicious options for first courses as well as entrées. Begin a dinner party with ginger-spiced carrot soup, make a meal of hearty pasta and bean stew, or warm up a chilly day with old-fashioned chicken soup.
The foolproof recipes in Beef & Veal include dishes suitable for quick weeknight suppers as well as sophisticated entertaining. You'll find everything from simple stir-fries to grilled veal chops and filets mignons drizzled with truffle oil.
Pasta, Noodles & Dumplings conveys all the information you need to create satisfying homemade pasta dishes, including creamy gnocchi gratin, delicate butternut squash ravioli, and traditional spaghetti and meatballs. You'll also master authentic Asian specialties, such pad Thai and pot stickers.
In Cakes, Fillings & Frostings, you'll learn how to bake basics like genoise or sponge cake and transform them into lavish special-occasion desserts. You'll also find recipes for such decadent favorites as flourless chocolate cake and pineapple upside-down cake.
Williams-Sonoma's Mastering Series contains all the culinary wisdom and practical information you need to savor the pleasures of cooking—from appetizers through dessert. These essential volumes are destined to become kitchen classics.
The series takes a hands-on approach to cooking, combining friendly, accessible text with detailed photographs that guide you through every step of preparation. Each book begins with a thorough overview of its subject, progressing to basic recipes and key techniques that lay a solid foundation for the dishes to come. In later chapters, you'll work with master recipes and variations that allow you to practice your newfound skills while helping you build your confidence and a comprehensive culinary repertoire.
Like the best instructors, these books anticipate your questions, explaining the hows and whys of each recipe. You'll find insider information detailing shortcuts used in commercial kitchens, along with down-to-earth advice about topics that other cookbooks often overlook, such as how to taste and season dishes as you cook. Troubleshooting tips help you avoid common mistakes—and remedy any mishaps that do occur without having to start all over again. All books include an ingredient glossary as well as a guide to important tools and equipment.
Start your culinary education with the fundamentals: Sauces, Salsas & Relishes. Recipes include classics like beurre blanc, mayonnaise, béchamel and hollandaise sauces, which will enhance a myriad of dishes.
Hors d'Oeuvres will teach you to prepare party foods with the ease and skill of a professional caterer. Versatile white bean dip and tapenade share the pages with hot offerings, such as bacon and onion tartlets and skewered chicken with spicy peanut sauce.
Soups & Stews provides a wealth of delicious options for first courses as well as entrées. Begin a dinner party with ginger-spiced carrot soup, make a meal of hearty pasta and bean stew, or warm up a chilly day with old-fashioned chicken soup.
The foolproof recipes in Beef & Veal include dishes suitable for quick weeknight suppers as well as sophisticated entertaining. You'll find everything from simple stir-fries to grilled veal chops and filets mignons drizzled with truffle oil.
Pasta, Noodles & Dumplings conveys all the information you need to create satisfying homemade pasta dishes, including creamy gnocchi gratin, delicate butternut squash ravioli, and traditional spaghetti and meatballs. You'll also master authentic Asian specialties, such pad Thai and pot stickers.
In Cakes, Fillings & Frostings, you'll learn how to bake basics like genoise or sponge cake and transform them into lavish special-occasion desserts. You'll also find recipes for such decadent favorites as flourless chocolate cake and pineapple upside-down cake.
Williams-Sonoma's Mastering Series contains all the culinary wisdom and practical information you need to savor the pleasures of cooking—from appetizers through dessert. These essential volumes are destined to become kitchen classics.