View Full Version : Your Opinion: Williams Sonoma Cookbook
kentgirl
04-07-2001, 06:07 PM
I love cookbooks! I stumbled across this cookbook at Amazon at a bargain price - reg. $59 on sale $19.99 http://www.amazon.com/exec/obidos/ASIN/1892374358/ref=b_br_ts_sh_2/103-9631335-9551864
The book is called Williams-Sonoma Simple Classics Cookbook : The Best of Simple Italian, French & American Cooking (Complete Series
I've never tried a Williams-Sonoma recpie. The description doesn't say the recipes are light. Anyway, I love to get your opinon on this book and Williams-Sonoma cookbooks in general.
Thanks!!
kwormann
04-07-2001, 06:11 PM
As someone who worked as a manager at a store, I can tell you that VERY few of the recipes will be light, BUT you could probably lighten most of them up yourself, if you are interested in the book!
Kim http://www.cookinglight.com/bbs/smile.gif
ama47369
04-07-2001, 07:03 PM
I have tried a couple of the recipes off the website and thought they were great! You can lighten a lot of them by omiting or subsituting the oils and fat.
Has anyone subscribed to their new cooking magazine? I always love to look at the catologs and they have some good recipes included in the catalog, so I was wondering how the magazine is.....
[This message has been edited by ama47369 (edited 04-07-2001).]
kentgirl
04-07-2001, 09:53 PM
Thank you both for your advice. I probably won't order the cookbook. There's too many recipes out there already light.
But it's such a good price..... http://www.cookinglight.com/bbs/smile.gif
Hi,
About a year or so ago I bought a cookbook called, "Mayo Clinic Williams - Sanoma Cookbook," Subtitled "Simple solutions for eating well."
It is a fine Cookbook, and Sharon and I have used many recipes from it. If you were to look at this cookbook I'm certain you would find the recipes to fit right in with Cooking Light.
I got it at Barnes & Noble, and I was at a B&N in Rochester, MN just a week or so ago and I saw that they still had it in stock.
I paid $29.95 for mine and have felt it was worth it.
Happy Cooking,
Ed
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