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Williams-Sonoma Bride & Groom Cookbook Hardcover – Mar 14 2006
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"I love to eat Gayle Pirie and John Clark's food at their San Francisco restaurant Foreign Cinema, so it is a pleasure to have their recipes at hand in this cookbook. More than that, it's a wonderful primer for any young couple just starting out, showing them everything they need to know about setting up a kitchen and pantry, cooking and serving food and wine, and entertaining with grace."
-- Chuck Williams
About the Author
The married chefs of highly acclaimed Foreign Cinema restaurant in San Francisco, Gayle Pirie and John Clark met while cooking at Vicolo, a well-loved pizzeria, and moved on from there to work with Judy Rodgers at her famed Zuni Café. They are also the authors of Country Egg, City Egg. Gayle and John live in Berkeley, California, with their son and daughter.
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Most Helpful Customer Reviews on Amazon.com (beta)
I'll be honest, we were disappointed with this cookbook. We received it as a wedding gift, because we thought it'd be a great contribution to our growing collection. The pictures are beautiful- they're appetizing, they're inspiring, they've got absolutely everything you could ever need (in a picture). The wine pairings are really useful (if you don't know much about wine pairings). The vegetable recipes and some of the red meat and fish recipes were good, though I found some of the spices and flavorings to be a little weak (that's just my tastebuds though).
A lot of the recipes, however, are lacking: not only are some of the dessert and breakfast recipes under-measured, but in a couple of memorable recipes, very important steps have been left out- in one case the recipe forgot to include when to add the wine while tending to meat. Additionally, the recipes call for some pretty interesting ingredients: fresh clams are hard to get (unless you're on a coast), organic chervil gets pretty expensive, and I have yet to find veal shanks at my neighborhood grocery store.
It's a great coffee table cookbook, but in terms of a couple's first cookbook? It could be more accessible.
Diane C. Donovan, Editor