Customer Reviews

Williams-Sonoma New American Cooking: The Best of Contemporary Regional Cuisines

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New American Cooking: The Best Of Contemporary Regional Cuisines is an anthology of the most flavorful neo-classic dishes prepared and served across America, from New England to the Heartland to the Pacific Northwest. Each two-page spread features a recipe with explicit, enumerated instructions, and a full-page color photograph of the finished dish. Mouth-watering creations such as Salt & Pepper Squid, Risotto with Fresh Corn & Basil Oil, Angel-Light Beignets and so much more are reasonably simple to prepare, and sumptuously scrumptious to see and taste. New American Cooking is very highly recommended for kitchen cooks of all skill levels eager to taste-test uniquely American culinary creations.

This book is something you will not regret buying. I use it on a weekly basis and it contains complete menu ideas, not just the main dish ones. Most recipes are very easy to make, take little time and preparation and are simply delicious. I have tried many of its recipes and there were no disappointment ever. Ingredients are usually easy to find and I must admit, I am not a chef whatsoever but now, my husband and guests think I can cook. Thank you Williams-Sonoma. Only warning: After getting one Williams-Sonoma cookbook, you'll want more. They look great in the kitchen and they are almost all worth buying. If you have to buy only one: this one would be it! LOTS of recipes!