On the Side (William-Sonoma Kitchen Library) Review

Average Reviews:

(More customer reviews)I've had this cookbook for three or four years, and I'm surprised at how often I turn to it. There aren't all that many recipes -- perhaps 40 or 50? -- and few of them sound like a terrifically exciting and different thing to cook. Yet, the book flips open to three or four of its recipes without effort, and a few are on my Thanksgiving standards list -- the "oh, you *have* to make your cranberry chutney again!" no-brainers.
The recipes are simple without being stupid... only a little more involved than steaming that asparagus (make the "asparagus with caper and pine nuts, with shaved parmesan" instead, with not a whole lot more effort), or boiling carrots (the glazed carrots with marsala and hazelnuts recipe takes the dull veggie to new heights). Befitting the book title, you won't find a veggie main course here; they're all accompaniments.
Few, if any of the recipes, use chicken stock, so the book is suitable for vegans.
Not all the recipes are winners -- the baked ratatouille is pretty dull -- but the book's inexpensive enough to keep for its several winners.

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This collection of favorite side dishes, culled from the Williams-Sonoma Kitchen Library volumes, includes such delights as Grilled Corn on the Cob with Chile-Lime Butter, Zucchini with Mint Salad, and many others.

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