Williams-Sonoma The Best of the Kitchen Library: Meats & Poultry [Hardcover]

Chuck Williams (Author)

Book Description

Series: The Best of the Kitchen Library | Publication Date: April 1, 2004

All of your favorite recipes from the award-winning, forty-three volume Williams-Sonoma Kitchen Library can now be found in four new comprehensive collector’s editions. These collector’s editions feature gorgeous, full-color images of every recipe as a finished dish, and step-by-step photographs that illuminate more challenging tasks. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

Product Details

• Hardcover: 336 pages
• Publisher: Oxmoor House (April 1, 2004)
• Language: English
• ISBN-10: 0848728912
• ISBN-13: 978-0848728915
• Product Dimensions: 8.8 x 1.1 x 8.8 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #73,548 in Books (See Top 100 in Books)
  • #15 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Poultry
  • #59 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

Customer Reviews

Most Helpful Customer Reviews

10 of 11 people found the following review helpful:

4.0 out of 5 stars Pretty good, but lots of focus on grilling, April 9, 2006

By 

Geoffrey "said_geoffrey" (Rochester, Minnesota) - See all my reviews

This review is from: Williams-Sonoma The Best of the Kitchen Library: Meats & Poultry (Hardcover)

This is a pretty good book. There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal. The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ). Each recipe is accompanied with a beautiful picture of the dish. Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict: this is only meats and poultry). There also is a small section in the front for creating sauces that are used in the dishes. I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far.

My only major qualm with this book is that many of the recipes are geared for grilling. I know WS has other books on grilling, and this book seems to encompass many of the recipes. I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have. Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good. Overall a good book for the money. However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Great Book, November 17, 2009

By 

L. A. Reynolds "Slacker Extraordinaire" (Nashville, TN U.S.of A.) - See all my reviews
(REAL NAME)   

This review is from: Williams-Sonoma The Best of the Kitchen Library: Meats & Poultry (Hardcover)

I love this book. I haven't had a bad meal yet! Recipes are easy to follow, ingredients are easy to find, pictures are great. Some meals take a long time to cook, but this is because you're really cooking from scratch! We have over 60 cookbooks, and this one is one of the favorites.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Well seasoned, July 22, 2007

By 

MB - See all my reviews

This review is from: Williams-Sonoma The Best of the Kitchen Library: Meats & Poultry (Hardcover)

I like this cookbook. Most of the recipes have sophisticated flavors without an all-day cooking extravaganza. Moreover, it's organized by season, so it's easy to find something that includes those items readily available during all times of the year.