Americans have never been more sophisticated about food, and never hungrier for cookbooks that cover the classic dishes of our favorite cuisines. Now the
Williams-Sonoma Collection's French, Italian, Mexican, and Asian bring them all to the table. Each is filled with new recipes and original photographs, as well as illustrated sidebars, glossaries, and tips on basic techniques from award-winning cookbook authors.
Italian offers a hearty Osso Buco with Risotto alla Milanese, an elegant Vitello Tonnato and an equally sophisticated Roasted Sea Bass with Fennel and Lemon, then finishes with irresistible desserts like Marsala Zabaglione with Figs.
