Williams-Sonoma the Best of the Kitchen Library: Meats & Poultry

by Chuck Williams and Chuck Williams

Culled from the award-winning, 43-volume Williams-Sonoma Kitchen Library, the recipes in this book cover the best of the best when it comes to meat and poultry dishes. Step-by-step photographs reveal how easy it can be to make wonderful entres. 200 photos.

• Format: Hardcover
• Language: English
• ISBN: 0848728912
• ISBN13: 9780848728915
• Release Date: April 2004
• Publisher: Oxmoor House
• Length: 336 Pages
• Weight: 2.93 lbs.
• Dimensions: 1.3" x 8.9" x 8.7"
• Grade Range: Grade 12 to Postsecondary

Customer Reviews

Well seasoned

I like this cookbook. Most of the recipes have sophisticated flavors without an all-day cooking extravaganza. Moreover, it's organized by season, so it's easy to find something that includes those items readily available during all times of the year.

Pretty good, but lots of focus on grilling

This is a pretty good book. There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal. The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ). Each recipe is accompanied with a beautiful picture of the dish. Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict: this is only meats and poultry). There also is a small section in the front for creating sauces that are used in the dishes. I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far. My only major qualm with this book is that many of the recipes are geared for grilling. I know WS has other books on grilling, and this book seems to encompass many of the recipes. I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have. Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good. Overall a good book for the money. However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you.