Cookbook: Food Made Fast

the appetizer:

The Food Made Fast series from Williams-Sonoma offers a selection of quick and easy cookbooks on single subjects, featuring recipes like Tangerine Beef & Snow Peas (Asian), Pesto Shrimp on Mixed Greens (Grilling), Spinach, Pear & Walnut Salad (Salad), and Creamy Fish Chowder (Seafood).

Cookbook

Food Made Fast

from Williams-Sonoma

Click to Buy Williams-Sonoma Asian

"Nowadays, we are more concerned about what we eat," says Chuck Williams, who founded Williams-Sonoma in 1947. "We want to sit down to meals that are both delicious and good for us. But our lives are more hectic than ever before, leaving us less time to cook. The recipes in this new set of Food Made Fast cookbooks offer remarkable variety in style and flavor, and are the ideal solution for today's busy home cook."

Part of the thirteen-volume Food Made Fast series that debuted last fall, Asian, Grilling, Salad, and Seafood bring the familiar and the exotic to the kitchen table. True to the high-quality of the Williams-Sonoma brand, and developed with the close involvement of founder Chuck Williams, each Food Made Fast title contains more than 90 full-color photographs and 40 recipes—all of which require no more than three preparation steps and twelve readily available ingredients.

A sampling of recipes from the four new books includes:

Miso-Glazed Scallops with Asian Slaw (Asian)
Beef with Ginger & Caramelized Onions (Asian)
Summer Vegetable Kebabs (Grilling)
Orange-Chipotle Chicken with Corn (Grilling)
Spinach, Pear & Walnut Salad (Salad)
Lentil, Bacon & Frisée Salad (Salad)
Seared Salmon with Potatoes (Seafood)
Seafood Paella (Seafood)

Designed for the home cook who is short on time, the Food Made Fast cookbook series is informal and accessible to cooks of all ages and ability. Written by such noted authors as Brigit Binns, Jay Harlow, and Rick Rodgers, each book offers creative, easy-to-prepare recipes, helpful tips, and time-saving techniques. In addition, each book identifies the secrets to cooking delicious meals with minimal time and effort: keeping a well-stocked pantry, planning ahead, and using fresh, seasonal ingredients.

The contents of each of the Food Made Fast books are cleverly divided into helpful categories, specifying how long each recipe will take.

Categories include:

30 Minutes Start to Finish
20 Minutes Start to Finish
15 Minutes Hands-On Time
Make More to Store

Each book also provides the home cook with:

Tips for choosing and preparing produce and seafood
Meal planning suggestions that make cooking fast and easy
Guidelines for keeping a well-stocked pantry
Tips for efficient shopping

Simply put, Food Made Fast is about good food prepared quickly and easily.

About the Williams-Sonoma Series

With more than 14 cookbooks to her credit, Brigit Binns is the ideal spokesperson for Williams-Sonoma's latest cookbook series, Food Made Fast. Binns, who began her culinary education during a ten-year residence in Europe, has written a number of Williams-Sonoma titles, including Sauce, Breakfast, Hors d'Oeuvre, and Complete Grilling. In addition to serving as spokesperson for the series, Binns is also one of its noted authors. The delicious, easy-to-prepare recipes in her book, Salad, rely on readily available, seasonal ingredients and elevate a simple salad into a satisfying main course.

The final titles in this thirteen-book series—Appetizers, Desserts, Main Dishes, and Vegetarian—will be released in fall 2007.