In celebration of Chuck Williams' 100th birthday, we've updated our comprehensive cooking guide, first edited by Williams in 2010. With over 1,000 recipes culled from Williams Sonoma's award-winning cookbook library, hundreds of informative side notes, and dozens of charts and other reference material, the book contains everything you need to know about how to cook and what to eat today. New in this special edition are 100 recipes from Chuck Williams' personal collection as well as 50 full-color photographs.

• Over 1,000 recipes are organized in 23 chapters ranging from breakfast, appetizers, salads and soups to pasta, meats, poultry, seafood, grains and beans, vegetables, breads and desserts.
• Special edition includes 100 of Chuck Williams' personal recipes as well as new headnotes, color photography and cover art.
• Simple, straightforward recipes reflect Chuck's philosophy that food is best simply prepared using fresh, high-quality ingredients and straightforward cooking techniques.
• All chapters include a "basics" section, informative tips and sidebars.
• Recipe highlights include Sour Cream Belgian Waffles, Carrot Soup with Coriander, Spinach Risotto, Scallops and Shrimp with Herb Salad, Baked Chicken with Artichokes, Lemon Tea Bread and Cherry Clafoutis.
• Hardcover, 640 pages.