by Sybil PrattMay, 2006
Cooking as a couple
'Tis the season for showers and weddings, but presents can present a problem: You've gone through the gift registry, the big items have even bigger price tags and the smaller ones seem too insignificant. The super solution is Williams-Sonoma Bride &andamp; Groom Cookbook: Recipes for Cooking Together by Gayle Pirie and John Clark. It's an elegant package, printed on heavy, coated stock, with a satin ribbon marker and, all dressed up in frilly wrappings, should be a very welcome, dare we say much-needed, gift for the happy couple. The authors are happily married professional chefs who have cooked in great San Francisco restaurants for more than 20 years and really know their stuff. They have the answers to every essential cooking question, from what constitutes a well-stocked pantry (shopping list included) to what wine should be poured with a pork roast and the very basics such as how do I peel a tomato or bake a potato? The 150 modern classic recipes offer newlyweds a course in the courses, starting with starters like bruschetta and moving on to fabulous finales like a raspberry-lemon tart, with stops for Osso Bucco, Pasta Puttanesca, sides, salads, soups and breakfast. I now pronounce you capable cooks!