Vegetarian: The Best of the Kitchen Library

by Chuck Williams

A delectable variety of more than two hundred vegetarian recipes, representing the best of the Williams-Sonoma Kitchen Library, includes a wide array of vegetable, pasta, bean, egg, rice, and cheese dishes, along with a comprehensive, illustrated glossary and a practical guide to basic recipes and cooking techniques. 50,000 first printing.

Genres: Cookbooks, Reference, Vegetarian

320 pages, Hardcover

First published March 1, 2005

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: Chuck Williams

Charles Edward Williams (October 2, 1915 – December 5, 2015) was the American founder of Williams Sonoma and author and editor of more than 100 books on the subject of cooking. Williams is credited for playing a major role in introducing French cookware into American kitchens through his retail and mail-order business. He became a centenarian in October 2015 and died two months later on December 5, 2015, in San Francisco, California.

In 1947, Chuck Williams settled in Sonoma, California, and opened his first shop as a hardware store. In 1953, Williams took his first trip to France, where he quickly fell in love with French kitchenware such as copper cookware, and is quoted as saying, "I knew this was something that wasn't found in America, but thought people would want." Shortly after returning home, he formulated a plan to import French cooking and serving equipment into America and eventually converted his store into a cookware shop in 1956. Thus, Williams Sonoma was founded, selling professional and restaurant-quality kitchenware for home use, leading to founder Chuck Williams being recognized as one of the titans of the American food revolution.

source: Wikipedia

Reviews

[Nancy · Rating 3 out of 5]

This is a handsome volume, with all recipes having a color photo, whether full-page or thumbnail. The recipes, while not ground-breaking, range from the very basic, such as Hummus and Baked Onions, to the more interesting, such as Wild Rice and Blue Cheese Skillet Soufflé. None of the recipes is terribly complicated, although some require advance preparation and are not necessarily quick to prepare. Instructions are clear and well laid out. If you are looking for low-fat recipes, this book may not be your best bet, as there is liberal use of butter & cheese in certain sections.

[Theresa · Rating 5 out of 5]

I use this cookbook frequently. Love it.

[Lauren · Rating 4 out of 5]

Picked this one up at a used book sale - one of the best 50 cents I have ever spent. Great recipes and beautiful photographs.