Williams-Sonoma Tools & Techniques [Hardcover]

Thomas Keller (Author)

Book Description

Publication Date: July 1, 2005

An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus variations, and a wealth of how-to tips. H A Williams-Sonoma exclusive.

Editorial Reviews

About the Author

Jennifer Newens, Executive Editor, has been involved with the Williams-Sonoma cookbook program since 2001, conceiving and developing more than 25 branded titles. After earning a degree from UC Santa Barbara, she graduated from the Culinary Institute of America in Hyde Park, New York. Jennifer has co-authored two cookbooks and has taught cooking classes around the country.

Product Details

• Hardcover: 368 pages
• Publisher: Weldon Owen; First Edition edition (July 1, 2005)
• Language: English
• ISBN-10: 1934533033
• ISBN-13: 978-1934533031
• Product Dimensions: 10.1 x 8.1 x 1.5 inches
• Shipping Weight: 3.4 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #85,960 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

30 of 30 people found the following review helpful:

5.0 out of 5 stars The New Kitchen Reference, April 14, 2008

By 

NuJoi "Create with me" (Chicago, IL United States) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: Williams-Sonoma Tools & Techniques (Hardcover)

Tools & Techniques.

If anyone has read my blog or any of my equipment reviews here, you know I'm a kitchen gadget junkie. I also have a number of cookbooks. Would Tools & Techniques be worth it? You betcha.

This book is wonderful! You can find beautiful food photography throughout the book. It is truly a reference worth adding to your kitchen library. You can use it to replace whatever general cookbook you're using, like the Betty Crocker Cookbook or the Better Homes & Garden's Cookbook. Trust me.

Tools
While not quite exhaustive, this book is quite comprehensive. There about 50 pages dedicated to tools. The book provides a brief description of each tool and, in some cases, instructions for use. Everything is well-written and easy to understand. This book doesn't go into the same level of detail about the "how" something works like Alton Brown's Gear. Additionally, Gear is Brown's philosophy about exactly what you need in your kitchen. Tools & Techniques makes no such recommendation. It's understood that you should buy it all (it is a Williams-Sonoma book.)

The sections are:

-Bakeware: baking sheets; pie & tart pans; cake pans; and other bakeware
-Bakeware Materials
-Baking Tools: pie & pastry tools and cake-baking tools
-Cook's Tools: general tools; bowls; graters & shredders; strainers; fish & shellfish tools; meat & poultry tools; fruit & vegetable tools; and specialty tools
-Cookware: basic cookware & specialty cookware
-Cookware Materials
-Cutlery & Accessories: basic knives; specialty tools; cutting tools; sharpeners & honing devices; and other cutlery and accessories
-Knife Construction
-Electrics: blenders, mixers & food processors and specialty electrics
-Grilling Tools: basic grilling tools and grilling accessories
-Measuring Tools & Timers: measuring tools and thermometers
-Pasta & Bread Equipment: pasta equipment and bread & pizza equipment

Techniques
The majority of the book is spent on techniques. There are 312 different techniques and recipes. These range from the basic like whipping cream to the advanced like puff pastry. I found the fish and pasta section to be robust. I would have liked to see an herb guide (pairing herbs with foods) and the meat maps that show where the various cuts are on the animals.

The sections are:
-Baking & Pastry Basics
-Breads & Batters
-Cakes
-Cookies & Bars
-Cooking Basics
-Egg Cookery
-Fish
-Fruit
-Grains & Legumes
-Grilling Basics
-Herbs & Spices
-Knife Skills
-Meat
-Pasta
-Pies & Tarts
-Poultry
-Sauces
-Shellfish
-Stocks
-Vegetables

I recommend this book to almost everyone. If you have only one cookbook, get this one. If you are a beginning cook, get this one. If you are an intermediate cook, get this one. If you're advanced and already know how to make puff pastry, French lamb and make choux pastry, you don't need this book.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Excellent Kitchen Reference!!!, August 12, 2011

By 

CB "CB" (USA) - See all my reviews

Amazon Verified Purchase

This review is from: Williams-Sonoma Tools & Techniques (Hardcover)

If you like to cook, you will LOVE this book!!! It is perfect for the beginner to advanced home cook or aspiring chef. The beautiful photographs accurately depict the clearly written instructions for an extremely wide array of techniques. It is the book I have been searching for - I highly recommend it :)

1 of 1 people found the following review helpful:

5.0 out of 5 stars Excellent Book, January 9, 2010

By 

W. Woodall (Florida) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Williams-Sonoma Tools & Techniques (Hardcover)

Tools & Techniques is a very well written book. The area on tools is very informative and the techniques areas are very helpful. The authors even provide a few receipes throught which I found helpful and have already tried. It is also a well made book with glossy pages and ample photos. Highly recommended.