Spices Online

Description

Whether it's a classic chocolate chip cookie for an afternoon snack at the kitchen table, a tangy lemon bar as a treat after lunch, or a delicate jam-filled cutout cookie shared at a special gathering of friends, we all have a favorite cookie or two that we just cannot resist. Williams-Sonoma Collection Cookies offers over 40 delicious recipes, including time-honored favorites as well as fresh new ideas. Brighten up a rainy day with chocolate cookie sandwiches, tempt guests with light hazelnut meringues after a dinner party, or celebrate the holidays with sweet and sparkly cutout stars. Here, you will find all the classics as well as cookies for making with and enjoying with kids or for sending to faraway friends. If you are planning a party or searching for a cookie to establish new holiday tradition, you'll find plenty of recipes with style inside these pages. In addition, a chapter devoted entirely to decorating provides you with simple ideas for transforming cookies into little works of art. Full-color photographs of each cookie recipe help make it easy to decide which one to bake, and photographic side notes throughout highlight key techniques or essential ingredients, making this book the ideal source to have on hand for making cookies. An informative basics section and glossary fill in all you need to know to create a wide array of irresistible cookies.

Features

• ISBN13: 9780743226837
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Savor the difference! Taste this custom seasoning blend of Southwest Chipotle. Unique seasoning blends are ideal flavorings for meats, vegetables, soups and stews. Or add a few simple ingredients to create delicious marinades, dips and dressings.

Features

• Quick-and-easy recipes included with each package.
• Kosher and Gluten-free
• Seasoning packet is 2-oz. wt. (56.8 gms). 43 servings per bag
• Smoked jalapeño pepper, cilantro, garlic, onion, salt and tomato blend.
• Kosher dairy.

Description

For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades. Testing, tasting, and cross-testing to ensure that every cook achieves the same superb results, they selected more than 1000 recipes. The Gourmet Cookbook is encyclopedic but eminently accessible. With it, cooks can go back to the days when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. Those in a hurry who want simple dinners with flavor and flair will find hundreds of possibilities, including Seared Salmon with Balsamic Glaze and Skirt Steak Fajitas with Lime and Black Pepper. At the same time, The Gourmet Cookbook is the perfect volume for entertaining, full of adventurous recipes for special occasions: Blini with Three Caviars, Fragrant Crispy Duck, and Tiramisu Ice Cream Cake. Throughout the book you'll find hundreds of valuable tips from Gourmet's eight test kitchens. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster.

When Gourmet magazine opened shop in 1941, it addressed a small epicurean audience. In those days, fine dining was French, seafood specialties always seemed to include cream and sherry, and game made the meal--or so the magazine preached. The bill of fare has changed since then, and fine dining now includes dishes from the world's four corners, commanded by a broad, food-aware audience. Over the years, Gourmet has chronicled all this, changing to reflect a wider, more democratized food scene that has also, paradoxically, raised the bar on what's expected of the average, too-busy cook. The Gourmet Cookbook is the most comprehensive of the magazine's recipe anthologies--a mega-tome offering more than 1,000 formulas drawn from Gourmet since its birth. The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement. Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive. For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm