New American Cooking: The Best of Contemporary Regional Cuisines

by Williams Sonoma

"New American Cooking compiles a six-volume series chronicling contemporary regional fare from coast to coast: California, The Pacific Northwest, The Southwest, The Heartland, New England and The South. All recipes are driven by what's locally raised, be it fruit, fish, or fowl. Regional ethnic influences play a part, too. Traditional recipes are included as they exist today--adapted over generations and attuned to the modern kitchen. The volume is decidedly contemporary, with a clean, graphic treatment throughout and stunning four-color photography that focuses on authentic regional cooking.

Genres: Cookbooks

320 pages, Hardcover

First published January 1, 2005

About the author

In 1947 Chuck Williams arrived in Sonoma, CA with the idea of building homes—first as a contractor, later as the owner of a hardware shop and finally as the founder of the first Williams-Sonoma store for cooks. Half a century later that small cookware shop has evolved into a multi-billion dollar retailing leader whose products encompass every room in the home.

Reviews

[Martin Earl · Rating 5 out of 5]

This books has never lead me astray. Every recipe turns out amazing food. Great notes on local flavors and customs.

[Catherine Woodman · Rating 3 out of 5]

This series is very well produced and the recipes do tend to work out--just not especially imainative