I had never cooked before I moved to San Francisco in the late '60s, when I discovered things I'd never eaten before -- mushrooms, garlic, artichokes, even salads. I don't remember how I found it, but I signed up for the Williams-Sonoma catalogue, which came with wonderful recipes and tips on how to use the unique tools pictured in it. Before I even owned a cookbook, that catalogue taught me so much. I'd save up for my little purchases from the catalogue. In those days, I admired more than used them! Now, all these years later, I miss those catalogues. This article reminded me of how much W-S has been a part of my cooking though. Thank you!
Memories! I worked in the Williams-Sonoma Store at South Coast Plaza (later in the SF store). Will never forget Mr. Williams and Mr. Beard spending the afternoon in the store for a book signing and cooking demo. I cherish my signed books of James Beard.
That menu is a prize. I think I have a can of ripe olives in the pantry. I'm going to make a ripe olive with nuts and mayo sandwich, to see what I've been missing. I wish I had some Ovaltine to go with it.
Beard on Bread has been my go-to bible on anything bread since it was published! I’ve had it for a very long time, and I recognized the cover where James Beard and Chuck Williams are holding it. A treasure!
Oh my, I SO remember that story!! I was incredibly nervous about producing a shoot with James Beard and Chuck Williams. That was quite silly, because both men were incredibly gracious, charming and cooperative. And besides the inimitable John Vaughan was shooting it, and you were writing it. Some great team! Sometime back in those magical days, I was invited to (don't laugh) a Pacific Coast Canned Pear Luncheon at the Plaza Hotel in NYC. I was very much a baby Food Editor for Met Home (previously Apartment Life) then. And I was seated next to James Beard, who was once again, totally charming, regaling the table with classic food stories. Love when you share these memories, thank you!!
I love Williams Sonoma. We had 2 stores in Columbus and one just closed much to my great disappointment . I have always been happy with my purchases and the sales people here are so helpful and generous with their ideas on how they have used the items in the store.
I had never cooked before I moved to San Francisco in the late '60s, when I discovered things I'd never eaten before -- mushrooms, garlic, artichokes, even salads. I don't remember how I found it, but I signed up for the Williams-Sonoma catalogue, which came with wonderful recipes and tips on how to use the unique tools pictured in it. Before I even owned a cookbook, that catalogue taught me so much. I'd save up for my little purchases from the catalogue. In those days, I admired more than used them! Now, all these years later, I miss those catalogues. This article reminded me of how much W-S has been a part of my cooking though. Thank you!
Memories! I worked in the Williams-Sonoma Store at South Coast Plaza (later in the SF store). Will never forget Mr. Williams and Mr. Beard spending the afternoon in the store for a book signing and cooking demo. I cherish my signed books of James Beard.
That menu is a prize. I think I have a can of ripe olives in the pantry. I'm going to make a ripe olive with nuts and mayo sandwich, to see what I've been missing. I wish I had some Ovaltine to go with it.
Tomato pie sounds delicious to me!
Beard on Bread has been my go-to bible on anything bread since it was published! I’ve had it for a very long time, and I recognized the cover where James Beard and Chuck Williams are holding it. A treasure!
Wonderful! What year is that menu from?
is that really one and half cups of mayonnaise? just want to be sure...
Oh my, I SO remember that story!! I was incredibly nervous about producing a shoot with James Beard and Chuck Williams. That was quite silly, because both men were incredibly gracious, charming and cooperative. And besides the inimitable John Vaughan was shooting it, and you were writing it. Some great team! Sometime back in those magical days, I was invited to (don't laugh) a Pacific Coast Canned Pear Luncheon at the Plaza Hotel in NYC. I was very much a baby Food Editor for Met Home (previously Apartment Life) then. And I was seated next to James Beard, who was once again, totally charming, regaling the table with classic food stories. Love when you share these memories, thank you!!
1. Is cider syrup different than boiled cider?
2. Beard's tomato pie is great, but not so much in March in New England
Excellent article
I love Williams Sonoma. We had 2 stores in Columbus and one just closed much to my great disappointment . I have always been happy with my purchases and the sales people here are so helpful and generous with their ideas on how they have used the items in the store.