The Williams-Sonoma Cookbooks are excellent. They are hardbound and open flat—important for cookbooks one actually uses. They have comprehensive recipes for the topics covered. They are not, in the end, as affordable as larger, more comprehensive cookbooks, I suppose, but for handy references for holiday fair or specifics such as hors d’oeuvre, pasta, or salad, they still seem to me a good choice. The writers are expert cooks and they write well.
Posted on: Sun, 22 Sep 2013 11:12:23 +0000
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