Kitchen Tech

In Disney’s Ratatouille, chef Gasteau proclaims, “Anyone can cook.” A major tome by Williams-Sonoma takes that motto to heart. Tools & Techniques, edited by Oakland resident Jennifer Newens, shows you how—with the proper tools and techniques—you can slice, dice, whip, grill, bake, grate, simmer, and, yes, cook to perfection.
It’s a kitchen bible for everyone, whether you’re a Top Ramen cook, a Food Network addict with Belgian copper cookware, or somewhere in between. After a foreword by The French Laundry’s Thomas Keller, the book delves into San Francisco cookware guru and Williams-Sonoma founder Chuck Williams’ picturesque glossary of all the tools you need—or just want.
The techniques section of Tools & Techniques makes up the bulk of the book, covering everything from basic cooking skills, such as wielding a knife, to more unusual instructions, such as those for sugaring flower petals. Each short, straightforward step is accompanied by a mouthwatering photo sure to make you hungry. Fortunately, the editors have included recipes for satisfying dishes such as chicken sausage and sun-dried tomato frittata and sautéed zucchini with lemon herb–bread crumbs. Chef Gasteau would approve.
Tools & Techniques is available at Williams-Sonoma stores, select bookstores, and www.williams-sonoma.com. —Julie Miller Dowling