304 pages, 9.62 × 9.06 × 1.4 in
July 13, 2010
The following ISBNs are associated with this title:
ISBN - 10: 1439186863
ISBN - 13: 9781439186862
From the Publisher
A lush, beautifully illustrated guide with more than 150 recipes inspired by the finest seasonal ingredients for unforgettable entertaining throughout the year.
A compendium of the very best recipes from the Williams-Sonoma bestselling Entertaining series, Williams-Sonoma Entertaining with the Seasons provides delicious recipes and stylish ideas for any occasion, from sophisticated dinner parties to laid-back barbecues to fabulous cocktail fetes, any time of the year.
Arranged by season so cooks can easily find recipes for the available ingredients, Williams-Sonoma Entertaining with the Seasons offers ideas for everything from Drinks & Starters through Desserts. Springtime produce is showcased with simple dishes like crostini topped with fava bean spread, succulent roast chicken with tender spring vegetables, and a rustic strawberry rhubarb galette. As the weather heats up, cool off with sweet-and-sour margaritas, a colorful caprese salad, and crowd pleasing pan-seared sea bass with herb butter sauce. During the autumn months, bring warmth to the dinner table with clove-spiked apple cider, rich butternut squash soup, and mouth-watering roast turkey with gravy. Wintertime calls for sparkling cocktails and festive foods like cucumber rounds with fresh crab, an impressive standing rib roast, and spicy gingerbread with whipped cream.
Packed with tips and sidebars on everything from setting the table to organizing a home bar, Entertaining with the Seasons features 300 stunning photographs and a convenient lay-flat wire-o design that makes this book as functional as it is beautiful, and a sheer pleasure to cook from, whatever the occasion may be.
About the Author
Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego. After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.