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Publisher Web Link: http://www.oxmoorhouse.com/
A hearty stew of fish in a saffron-scented broth. A salad of grill-seared beef and garden-fresh vegetables flavored with Thai herbs and seasonings. Spice-crusted pork chops topped with a luscious apple-cider sauce. Zucchini, bell peppers, and fennel roasted until tender and drizzled with a warm lemon dressing. A golden-crusted cobbler combining a trio of fresh, juicy summer berries. The secrets behind making these irresistible and nutritious dishes and dozens more can be found in Williams-Sonoma Essentials of Healthful Cooking.
Reflecting the latest nutrition research, this information-packed volume opens with suggestions for stocking a kitchen with healthful ingredients and for enjoying the health benefits of grains, legumes, soy-based foods, and seasonal produce. Abundant tips cover ways to use delicious, naturally low-fat ingredients and practical strategies for maximizing flavor with well-chosen fats. Detailed written instructions and step-by-step photographs show how roasting, sauteing, stir-frying, and other techniques are ideal for preparing food that is both flavorful and nutritious. All the equipment and tools required are clearly described and photographed.
Eight chapters filled with more than 130 appealing recipes follow, ranging from elegant appetizers for entertaining to easy main dishes and side dishes for everyday dinners to desserts for any meal. Among the recipes are contemporary healthful versions of such favorites as corn chowder, beef bourguignon, potato gratin, breakfast waffles and pancakes, Key lime pie, and chocolate mousse. Beautiful photographs of finished dishes are accompanied by photographs of key ingredients and pertinent techniques.
Recipes for stocks, sauces, salad dressings, and toppings; a glossary; a nutrient guide to aid in meal planning; and the per-serving nutritional content of all the recipes complete this indispensable book -- inspiring readers to make healthful choices when preparing every meal.
Author Web Link: http://www.mariesimmons.com/
Marie Simmons, an award-winning cookbook author, recognized food writer, talented cooking teacher and a lively story teller has made a love of cooking, teaching and writing into a career rich in breadth and scope. Marie is the former senior food editor at Cuisine magazine and test kitchen editor at Woman’s Day magazine. She has a degree in foods and nutrition from Pratt Institute in Brooklyn, New York.
An experienced cook and recipe developer Marie has helped shape America’s taste for over three decades. Many of Marie’s readers say they consider her a trusted friend in the kitchen as her recipes are easy, but stylish, healthful, and most important, delicious.
Marie wrote a monthly column, Cooking for Health, for Bon Appetit magazine for 18 years and Fresh & Fast, a syndicated newspaper column for the Los Angeles Times Syndicate, for 15 years. She currently writes a bi-monthly column, Simmons Sez, for the Bay Area Newspaper Group that appears in 14 newspapers in the greater Bay Area. Her recipes and articles have appeared in over a dozen popular consumer magazines, including Eating Well, Food & Wine, Fitness, Shape, Cooking Light, Ladies Home Journal, The Old Farmer’s Almanac, Modern Maturity, Redbook, Prevention, Cooking Pleasures, and Real Food.
Popular on the cooking school circuit Marie has taught throughout the US including most recently In Good Taste in Portland OR, Cooks Pots and Table Tops in Eugene, OR, Ramekins in Sonoma, CA, and Central Markets in Texas. In 2004 Simmons taught nationwide in 18 Sur La Table cooking schools to promote her latest cookbook, FIG HEAVEN. In 2008 she traveled again to 11 Sur La Table cooking schools and made dozens of radio and TV appearances to help promote THINGS COOKS LOVE: IMPLEMENTS, INGREDIENTS, RECIPES (Andrews McMeel Publishers April 2008), the first cookbook from Sur La Table, the trusted cookware retailer, From January 2005 to January 2006 Simmons took a break from writing and worked as Culinary Programs Manager at COPIA: THE AMERICAN CENTER FOR WINE, FOOD, AND THE ARTS in Napa, CA. In 2007 and 2008 Marie was a guest instructor at La Cocina que Canta the beautiful new cooking school at the renowned fitness and spa resort, Rancho La Puerta in Tecate, Mexico.
Marie has authored (and co-authored) over 20 cookbooks. 365 WAYS TO COOK PASTA (Harper & Row, 1988), still a popular favorite among many cooks, has over 500,000 copies in print. THE GOOD EGG (Houghton Mifflin, 2000) won the James Beard Award. LIGHTER, QUICKER, BETTER (co authored with Richard Sax), won both the Julia Child and James Beard cookbook awards, the culinary equivalent of two gold medals. Another cookbook, THE LIGHT TOUCH was nominated for both of these awards, as well. Marie wrote the Beans and Grains Chapter for the NEW JOY OF COOKING (Scribner 1997). She is the writer on the first cookbook from Sur La Table, THINGS COOKS LOVE: IMPLEMENTS, INGREDIENTS, RECIPES (April 2008)
Simmons is also the author of:
A to Z BAR COOKIES (Chapters, 1994)
A TO Z MUFFINS (Chapters, 1995)
A TO Z PANCAKES (Chapters, 1997)
A TO Z PUDDINGS (Chapters, 1999).
HOLIDAY CELEBRATIONS (Williams-Sonoma, 1998)
COOKIES (Williams-Sonoma, 2002)
FRESH & FAST (Chapters, 1996 and re-issued by Houghton Mifflin 2004)
ITALIAN LIGHT COOKING (Putnam Publishing, 1992)
RICE, THE AMAZING GRAIN (Henry Holt and Company, 1991)
THE AMAZING WORLD OF RICE (William Morrow, 2003)
ESSENTIALS OF HEALTHFUL COOKING (Williams-Sonoma 2004)
FIG HEAVEN (William Morrow, May, 2004)
MASTERING SOUPS & STEWS (William-Sonoma 2005)
Marie has made hundreds of radio and TV appearances including: View from the Bay on CBS, CBS This Morning, Good Morning America, CNN Cooking 101, TV Food Network with Sara Moulton, Home Matters on Discovery, The Main Ingredient, and At Home on Lifetime. Marie receives many invitations for guest appearances and spokesperson positions. An excellent presenter and a well respected culinary expert, Simmons has been a guest speaker for the following organizations: The Rice Federation, The International Association of Cooking Professionals, The Symposium for Professional Food Writers at The Greenbrier, Bon Appetit Health Fair Seminars, The California Almond Board, and The Smithsonian Institute in Washington, DC.
Recipe index coming soon.
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