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Williams-Sonoma Collection: Christmas Hardcover – November 17, 2003

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Editorial Reviews

About the Author

Carolyn Miller is a writier and book editor based in San Francisco. She is the author of The Christmas Table: A Holiday Menu Cookbook and coauthor of Savoring San Francisco: Recipes from the City's Neighborhood Restaurants. Her writing has also been featured in many cookbooks, including Salt and Pepper, Chocolate: A Sweet Indulgence, and Espresso: Culture and Cuisine. In addition, she has edited many cookbooks for publishers nationwide.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press (November 17, 2003)
  • Language: English
  • ISBN-10: 0743253353
  • ISBN-13: 978-0743253352
  • Product Dimensions: 8.2 x 0.5 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #281,439 in Books (See Top 100 in Books)

More About the Author

Carolyn Miller is a poet, writer, book editor, and painter living in San Francisco. Her most recent book of poetry, Light, Moving, was published by Sixteen Rivers Press in 2009. Her first full-length collection, After Cocteau, was published by the same press in 2002. She has also published two limited-edition books of poetry, and her work has appeared widely in journals including The Gettysburg Review, The Sewanee Review, The Southern Review, and The Georgia Review. Her poetry awards include the James Boatwright III Prize for Poetry from Shenandoah, and the Rainmaker Award from Zone 3. She is also the author of a number of cookbooks, including Savoring San Francisco.



Customer Reviews

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Most Helpful Customer Reviews

66 of 68 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on March 8, 2005
Format: Hardcover
There are a number of recipes that I love in theory and usually only like in practice. These recipes involve ingredients and concepts that I find very appealing, but there's just something about the way the individual recipes get executed that leaves something to be desired. Stuffed mushrooms fall into this category. Recipes like this make great test recipes when I'm evaluating a cookbook because usually their quality is highly dependent on a careful balance of flavors, good technique, and adequate kitchen-testing. So, naturally, one of the recipes we made from this cookbook was the stuffed mushroom recipe. It turned out to be the best stuffed mushroom recipe I've ever had--everything that I've always felt stuffed mushrooms ought to be but rarely were. They were buttery, slightly crispy, flavorful, easy-to-make, and absolutely delightful.

My only reservation, and it's a tiny one, is that the cookbook sometimes sticks with older, stodgier techniques when newer, faster ones do the job just as well. I'm sure it would stick in many chefs' throats to suggest that you could spray the mushrooms with olive oil cooking spray instead of painstakingly brushing them with olive oil using a pastry brush, but I did half of the mushrooms one way and half the other and honestly couldn't tell which mushrooms were which--there were no identifiable differences in the finished product.

The full-color photographs that go with the recipes are simple, elegant and lovely. The layout is easy to understand, with the different elements of the recipes set off visually from one another and the instructions broken into bite-sized chunks. The recipes are surprisingly uncomplicated, although as mentioned in some places they could be even simpler; certainly for elegant holiday fare this is easy cooking.
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3 of 3 people found the following review helpful By Flower Field on January 25, 2011
Format: Hardcover Verified Purchase
I bought this book some years ago and have used the recipes. They come out good. Some cookbooks aren't tested but these recipes have been tested, judging by the results. We like the brisket of beef recipe. It's simple and it fills the house with a delicious aroma as it cooks. I buy this book as gifts for my friends' children who have grown up and are taking an interest in cooking. It's a really good cookbook.
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1 of 1 people found the following review helpful By Vinnie's Mommy on June 12, 2015
Format: Hardcover Verified Purchase
Excellent book for preparing a beautiful dinner for family and friends! It covers holiday breakfasts, soups, salads, meat/poultry, side dishes, desserts, breads, eggnog and even how to display and serve everything. It has a section for Open Houses too. I can't wait for Christmas dinner! All for a penny, plus shipping!!
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1 of 1 people found the following review helpful By Kitty Lewis on August 30, 2011
Format: Hardcover Verified Purchase
This cookbook is well thought out, well photographed, the food is fabulous and timeless. Give a copy of this to anyone starting out on their own. This is your tradition builder. Start here, and the sky is the limit! I am so pleased with this.
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1 of 1 people found the following review helpful By jea vel on March 9, 2013
Format: Hardcover Verified Purchase
The best recipes are found in Willilams Sonoma.
And I have many, but Willilams Sonoma is bon apetite!

Great price for my Chrisitmas book!
Thank you!
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1 of 1 people found the following review helpful By sarah on December 17, 2012
Format: Hardcover Verified Purchase
Williams Sonoma's recipes have gotten better and this small book has enough great recipes to get one through the frenetic holidays with less stress and great dinners
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2 of 3 people found the following review helpful By A. Cami on October 30, 2010
Format: Hardcover
I've always wanted this book! The Williams-Sonoma recipe books never fail to impress me (this is my 3rd book) with their descriptions, recipes and delicious looking photos. In this particular book it has recipes that are traditional including eggnog, mulled wine, turkey, goose, ham, etc.
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