Buy Used
$4.64
FREE Shipping on orders over $35.
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: Fast Shipping - Safe and Secure Bubble Mailer!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Williams-Sonoma Foods of the World: New York: Authentic Recipes Celebrating the Foods of the World Hardcover – May 1, 2005


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$9.90 $0.01
Best%20Books%20of%202014

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Series: Williams-Sonoma Foods of the World
  • Hardcover: 192 pages
  • Publisher: Oxmoor House; 1 edition (May 1, 2005)
  • Language: English
  • ISBN-10: 0848730054
  • ISBN-13: 978-0848730055
  • Product Dimensions: 9.8 x 0.8 x 10.8 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #243,916 in Books (See Top 100 in Books)

Customer Reviews

3.7 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

21 of 26 people found the following review helpful By Bradley Lacke on December 10, 2005
Format: Hardcover
I'm a huge fan of the WS cookbooks, a huge fan. Taught me how to cook. But after reading this latest entry in Authentic Cuisines of the World, I'm starting to feel some nagging vibrations from my BS-meter.

Granted, I'm no culinary expert or professional, but one of the most recognizable trends of the past few decades (and all due props to WS for its influential part in the grand scheme)--has been a back-to-the land approach originating our of San Francisco (WS-HQ) called, quite appropriately, "California Cuisine". California Cuisine traded in the fancy-schmoopy cuts of meat and elaborately prepared sauces we'd learned from French cooking in favor of the Tuscan approach--fresh in season produce, simply prepared to display the inherent deliciousness of the source ingredients. And California cuisine is delicious, and fresh, and utilized (with some degree of artful ingredient combination) in most contemporary restuarants. This is why restaurant menu entries now make a point of telling you the origin and species of every tomato and leaf in the dish. Out with pretentious cooking techniques, in with plain old tasty ingredients, in season and arranged simply--who can argue with that?

Well--anyone who enjoyed food from NYC before 1980...or French food...or the local cuisine of New Orleans, or London...which happens to represent about 1/2 of the Cuisines of the World Williams-Sonoma has claimed to "cover" in separate books in which it really just applies the California Cuisine standard to a couple indigenous novelties. Case in point-- I picked up their New York book and was expecting some fittingly gritty and greasy New York-style food. You know, pizzas and other Italian fare, bagels, Jewish and kosher recipes, sushi, Vietnamese, etc.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
The book was bent, torn and had a sticky residue on it. I appreciated the timely arrival of it, but the condition of the book was certainly not as good as advertised.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
I was excited to get this book, as we have eaten in NY many times, however the food in this book is not very appealing to us. There is way to much meat in this book. The main courses section has all meat such as veal, duck, and steak, while only having about 2 fish recipes. Overall, the other recipes in this book are not really worth the cost of the book, as they are all a bit too fancy for the average home cook with a job and a family to worry about, let alone hours being spent in the kitchen making such fancy dishes. I have many Williams Sonoma cookbooks, and this so far is my least favorite by far.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again