Stuff
Chuck Williams's Books
There are 19 books
1.
Cooking at Home (Williams-Sonoma)
By: Chuck Williams and Kristine Kidd
This edition: Hardcover, 640 pages
Publication date: October 25, 2010
With over 1000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes, and dozens of charts and other reference material, this book contains everything you need to know—and nothing you...
2.
The Williams-Sonoma Collection: Cookies
(Part of Williams Sonoma Collection)
By: Marie Simmons
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: November 4, 2003
Whether it's a classic chocolate chip cookie for an afternoon snack at the kitchen table, a tangy lemon bar as a treat after lunch, or a delicate jam-filled cutout cookie shared at a special gathering of friends, we all have...
3.
Williams-Sonoma Collection: Ice Cream
(Part of Williams Sonoma Collection)
By: Mary Goodbody
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: May 6, 2003
Vanilla, strawberry, chocolate, coffee: Everyone has a favorite flavor of ice cream. As a simple treat on a hot summer afternoon or an elegant finish to a special meal, ice cream is a versatile dessert that is delightfully...
4.
Williams-Sonoma Collection: Pie & Tart
(Part of Williams Sonoma Collection)
By: Carolyn Beth Weil
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: May 6, 2003
With the best ingredients and a little practice, baking is just as easy as pie -- and there's no better way to enjoy juicy, ripe fruit or a silky chocolate or lemon custard than with a delicious, flaky crust. And, when made...
5.
Williams-Sonoma Collection: Breakfast
(Part of Williams Sonoma Collection)
By: Brigit Binns
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: May 6, 2003
Buttermilk waffles drizzled with melted butter and maple syrup, a warm omelet filled with melted cheese and seasonal vegetables, or a helping of perfectly crisp hash browns. These classic breakfast dishes are always delicious...
6.
The Williams-Sonoma Collection: Potato
(Part of Williams Sonoma Collection)
By: Selma Brown Morrow
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: November 5, 2002
Layered in a creamy gratin, shaped into rustic gnocchi with pesto, or puréed into a comforting soup, potatoes are a versatile ingredient in any cook's kitchen. As a light summer dish or a hearty winter supper, potatoes...
7.
Williams-Sonoma Collection: Bread
(Part of Williams Sonoma Collection)
By: Beth Hensperger and Chuck Williams
This edition: Hardcover, 120 pages
Publication date: November 5, 2002
A warm slice of bread, fresh from the oven and spread with butter, is one of life's simple pleasures. Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma...
8.
The Williams-Sonoma Collection: Risotto
(Part of Williams Sonoma Collection)
By: Pamela Sheldon Johns
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: November 5, 2002
Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table. This versatile dish never ceases to please -- combining the satisfying flavors of tender rice, fresh herbs, and...
9.
The Williams-Sonoma Collection: Roasting
(Part of Williams Sonoma Collection)
By: Barbara Grunes
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: November 5, 2002
From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish...
10.
Williams-Sonoma Collection: Vegetable
(Part of Williams Sonoma Collection)
By: Marlena Spieler
Edited By: Chuck Williams
This edition: Hardcover, 120 pages
Publication date: May 21, 2002
A medley of spring mushrooms roasted with garlic and pine nuts. Grilled summer corn on the cob with chile-lime butter. Sautéed shallots in a velvety red wine sauce. What compares to the flavor of seasonal vegetables...
