Customer Reviews

On the Side (William-Sonoma Kitchen Library)

5 star:		(1)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I've had this cookbook for three or four years, and I'm surprised at how often I turn to it. There aren't all that many recipes -- perhaps 40 or 50? -- and few of them sound like a terrifically exciting and different thing to cook. Yet, the book flips open to three or four of its recipes without effort, and a few are on my Thanksgiving standards list -- the "oh, you *have* to make your cranberry chutney again!" no-brainers.

The recipes are simple without being stupid... only a little more involved than steaming that asparagus (make the "asparagus with caper and pine nuts, with shaved parmesan" instead, with not a whole lot more effort), or boiling carrots (the glazed carrots with marsala and hazelnuts recipe takes the dull veggie to new heights). Befitting the book title, you won't find a veggie main course here; they're all accompaniments.

Few, if any of the recipes, use chicken stock, so the book is suitable for vegans.

Not all the recipes are winners -- the baked ratatouille is pretty dull -- but the book's inexpensive enough to keep for its several winners.

I have yet to read a William-Sonoma cookbook that did not have wonderful pictures and equally wonderful tasting dishes. This book lived up to my expectations. I would recommend this as a must for anyone who cooks frequently, especially vegetarians out there or people who are looking to decrease the amount of meat they eat. You'll never miss it with this recipe!

go with williams and sonoma vegetable and debbie madison's vegetarian cooking for everyone. for some of the old 1960's standbys like in the book up above.. believe it or not look up a book from helen corbitt.