The new “Williams-Sonoma Tools & Techniques” (Gold Street Press, $34.95) book is a gold mine for gadget lovers.
This handy reference book starts out with a primer on every pan, tool, knife, and small appliance imaginable. Yes, with its lovely pictures of each item it almost resembles a Williams-Sonoma catalogue on steroids. Almost all the implements probably can be purchased at Williams-Sonoma stores. But along with the gadget pics comes lots of useful information for picking and choosing what you need in your kitchen.
Pyrex glass pie dishes? Yes, they’re great for seeing how a crust is browning. But because tempered glass doesn’t conduct heat as well as metal, bottom crusts may take as much as 15 minutes longer to bake, according to the book. Buying a cleaver? Choose one that feels heavier than you first think is comfortable, the book advises, because the weight of the blade actually helps you cut through things more easily.
The book also outlines basic techniques every cook should know — from skinning a fish fillet to trussing poultry. In addition, 50 basic recipes are included for everything from buttercream to chicken stock.
May 3, from 11 a.m. to 1 p.m., get a chance to see some of these techniques in action when the Purcell Murray Culinary Lifestyle Center in Brisbane hosts, “Tools & Techniques: Vegetables 5 Ways.” The class will concentrate on five different ways to prepare vegetables, including braised fennel with tomato, and grilled ratatouille.
The class includes lunch, and a book-signing by Jennifer Newens, executive editor of “Williams-Sonoma Tools & Techniques”. Price of the class is $45. To reserve a spot, call (415) 330-5557.
Meantime, enjoy this recipe from the book:
Citrus curd
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