Food Made Fast Cookbook Series From Williams Sonoma

Williams-Sonoma, America's favorite source for culinary cookware, supplies, books, and kitchen inspiration, introduces their new must-have collectible cookbook series, FOOD MADE FAST, just in time for the holidays. The fifteen-volume FOOD MADE FAST series will be released in batches, beginning with Pasta, Soup, Weeknight, Baking, and Slow Cooker (Oxmoor House; September 2006; $17.95 each/hardcover; ISBN: 0-8487-3135-2 Pasta; 0-8487-3136-0 Soup; 0-8487-3137-9 Weeknight; 0-8487-3138-7 Baking; 0-8487-3139-5 Slow Cooker).
True to the high-quality of the Williams-Sonoma brand and developed with the close involvement of founder Chuck Williams, each FOOD MADE FAST title contains more than 90 full-color photographs and 40 recipes-all of which require no more than three preparation steps and twelve readily available ingredients.

"Today's busy lifestyle leaves us little time in the kitchen, yet we still want to prepare delicious, healthy meals for our families and friends without a lot of fuss," said Williams, who founded the company in 1947. "The FOOD MADE FAST series is designed to help you do just that. The recipes are both inspired and deliberately uncomplicated, making cooking a pleasure and casual entertaining surprisingly easy."

A sample of recipes from the first five books includes:

 Peach Brown Betty and Pear-Custard Tart (Baking)
 Tagliatelle with Scallops and Pappardelle in Herb Broth (Pasta)
 Spring Veal Stew and Beef-Chipotle Chili (Slow Cooker)
 Venetian Rice and Pea Soup and Lentil and Spinach Soup (Soup)
 Tandoori-Style Halibut and Thai Beef Noodle Salad (Weeknight)

Designed for the home cook who is short on time, FOOD MADE FAST is informal and accessible to cooks with varying levels of experience. Written by such noted authors as Georgeanne Brennan, Julia della Croce, and Melanie Barnard, each book offers creative, easy-to-prepare recipes, helpful tips, and time-saving techniques. In addition, each book also identifies the secrets to cooking delicious meals with minimal time and effort: keeping a well-stocked pantry, planning ahead, and using fresh, seasonal ingredients.

The contents of each book are cleverly divided into three helpful categories:

 30 Minutes Start to Finish is perfect for when you need to get dinner on the table fast.
 In 15 Minutes Hands-On Time, you will find easy recipes for when you need to put dinner together with the least amount of effort.
 The big-batch recipes in Make More to Store serve as building blocks for multiple dinners during the week.

Home cooks will also appreciate meal planning suggestions, guidelines for keeping a well-stocked pantry, and tips for efficient shopping and cooking - included in each book and certain to help save precious time in the kitchen.