The Cook & The Butcher

I’ve been on a mission to master meat cookery ever since I served a raw standing rib roast to my new British in-laws. That dinner happened long before I authored my first cookbook, and it played a big role in my decision to both learn about and write about food. I never wanted anything like that to happen again. This book reveals all my secrets—plus those of this country’s top crop of young butchers—arranged and presented by the best team Williams-Sonoma can bring to the table.

* Grilled Blue Cheese–stuffed Burgers with Roasted Kale, Wine-braised Short Ribs with Cippolini and Citrus-tarragon Cream; Panfried Pork Chops with Vermouth, Caper, and Mustard Pan Sauce; Pork Tenderloin, Bread, and Bacon Kebabs with Sage; Warm Lamb and Farro Salad with Fennel, Pomegranate, and Balsamic; Citrus-braised Lamb Shanks, Veal and Ricotta Meatballs in Tomato and Oregano Sauce




How to Roast a Lamb

Michael Psilakis is one of New York City’s hottest chefs. “The Greek-American Mario Batali” (The New Yorker), winner of numerous awards and mastermind behind countless great restaurants. His modern approach to Greek cooking is eye-opening and game-changing. My personal favorites from this chef’s book—too long a list to share here—include Pan-Roast Chicken with Lemon Potatoes and Gigantes Plaki (twice cooked beans with tomatoes and feta—to die for).






The Relaxed Kitchen

This intensely personal book begins “I fell in love with food before I got my first bra,” and covers three marriages on two continents, plus the dinner party disasters caused by a hyper-perfect cook with just enough training to be very, very dangerous. I am no longer that obsessive cook, and this book—chock-full of stories only funny in the rear-view mirror—is the story of my journey. The recipes (including a whole section on civilized cocktails) are guaranteed to make your kitchen a relaxed one.

* Asparagus to Dip, with a Pot of Aioli, Lobster and White Bean Spoons, Crisp Salmon with Smoky Braised Broccoli, The Ultimate Mr. Beef, Red Wine-Brined Pork Roast, Little Lamb Skewers with Anchoiade, Fresh Peaches Stuffed with Mascarpone and Macaroons




The Low-Carb Gourmet

When Ten Speed Press approached me to write this book, the brief was “Charlie Trotter meets low-carb.” I took it and ran. The low-carb phenom tanked just after this book was released, and it never did very well, but everyone I know over thirty still eats this way. One day, I’ll add some starches and re-release the book with a brilliant new title. Still some of my very favorite recipes—out of, literally, thousands. My husband says “the Deep-Fried Poached Egg Salad is better than sex!”

* Prime Beef Tataki with Ponzu Sauce, Deconstructed Lobster Gazpacho, Burrata and Seared Fig salad with Prosciutto and Balsamic Syrup, Zucchini Fettucine with Sweet Butter, Pepper-Crusted Soft-Shell Crabs with Grapefruit Beurre Blanc, Porcini-Stuffed Turkey Thigh with Onion-Pancetta Confit, Star Anise Flan with Blackberries.




The Palm Restaurant Cookbook

For four years, I became part of the extended Palm family, trailing the executive chef Tony Tammero with my trusty tape recorder and learning at the feet of gifted chefs from San Antonio to East Hampton. This marked the middle phase of my long love-affair with meat—the one where I morphed from enthusiastic (and dangerous) amateur to true pro. Praise for the non-intuitive method of cooking prime steaks (in the Amazon comments section) reaches the level of mass hysteria.

* Shrimp Bruno, Gigi Salad, Crawfish Etoufee, Prime Aged Porterhouse, Veal Malfata, Creamed Spinach, Tony’s Tiramisu.



The Tavern on the Green Cookbook

You’d be hard pressed to find my name on this book (it’s buried on the Acknowledgements page), but with the restaurant gone I can now reveal the truth: I developed 149 out of the 150 recipes with no help from anyone associated with TOTG. The editor said: “Create simple, spectacular dishes you’d serve on your twentieth wedding anniversary if you couldn’t go to TOTG.” These are some of my top crowd-pleasers of all time…with plenty of cocktails.

* Mini Rare Steak Sandwiches with Horseradish Cream, Truffled Cauliflower Soup, Steamers in Pernod-Butter Broth, Five-Spice, Fig Balsamic-Glazed Duck with Plum Mojo.


Other Titles

The New Slow Cooker Cookbook

Williams-Sonoma Bride & Groom Entertaining

Pizza: And other savory pies

Williams-Sonoma: Salad: Food Made Fast

Williams-Sonoma: Small Plates

Williams-Sonoma: Breakfast

Williams-Sonoma Collection: Sauce

Williams-Sonoma: Hors d’ Oeuvre

Jody Maroni’s Sausage Kingdom Cookbook

Polenta: Over 40 Recipes for All Occasions


Significant co-author and editing credits

Mr. Sunday’s Soups (Wiley ’10)

Donatella Cooks! (Rodale ’10)

Girardet: Recipes from a Master of French Cuisine (Ten Speed Press ’04)

American Christmas (Williams-Sonoma Seasonal Celebration) (’04)

“Marilyn, Are You Sure You Can Cook?” He Asked (Ten Speed Press ‘04)

Soffritto: Tradition and Innovation in Tuscan Cooking (Ten Speed Press ’04, Benedetta Vitali, creator of Florence’s famed Cibreo restaurant)

Cuisine Naturelle: Modern French Classics (Penguin ‘03)

Cowboy Cocktails (Ten Speed Press ‘01)

Complete Grilling Cookbook (Williams-Sonoma ‘01)

Röckenwagner (Ten Speed Press ‘97)

The Patina Cookbook (Harper Collins ‘94)