the appetizer:

The Food Made Fast series from Williams-Sonoma offers a selection of quick and easy cookbooks on single subjects, featuring recipes like Tangerine Beef & Snow Peas (Asian), Pesto Shrimp on Mixed Greens (Grilling), Spinach, Pear & Walnut Salad (Salad), and Creamy Fish Chowder (Seafood).



Food Made Fast

from Williams-Sonoma

"Nowadays, we are more concerned about what we eat," says Chuck Williams, who founded Williams-Sonoma in 1947. "We want to sit down to meals that are both delicious and good for us. But our lives are more hectic than ever before, leaving us less time to cook. The recipes in this new set of Food Made Fast cookbooks offer remarkable variety in style and flavor, and are the ideal solution for today's busy home cook."

Part of the thirteen-volume Food Made Fast series that debuted last fall, Asian, Grilling, Salad, and Seafood bring the familiar and the exotic to the kitchen table. 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.

A sampling of recipes from the four new books includes:

  • Miso-Glazed Scallops with Asian Slaw (Asian)
  • Beef with Ginger & Caramelized Onions (Asian)
  • Summer Vegetable Kebabs (Grilling)
  • Orange-Chipotle Chicken with Corn (Grilling)
  • Spinach, Pear & Walnut Salad (Salad)
  • Lentil, Bacon & Frisée Salad (Salad)
  • Seared Salmon with Potatoes (Seafood)
  • Seafood Paella (Seafood)

Designed for the home cook who is short on time, the Food Made Fast cookbook series is informal and accessible to cooks of all ages and ability. Written by such noted authors as Brigit Binns, Jay Harlow, and Rick Rodgers, each book offers creative, easy-to-prepare recipes, helpful tips, and time-saving techniques. In addition, each book 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 of the Food Made Fast books are cleverly divided into helpful categories, specifying how long each recipe will take.

Categories include:

  • 30 Minutes Start to Finish
  • 20 Minutes Start to Finish
  • 15 Minutes Hands-On Time
  • Make More to Store

Each book also provides the home cook with:

  • Tips for choosing and preparing produce and seafood
  • Meal planning suggestions that make cooking fast and easy
  • Guidelines for keeping a well-stocked pantry
  • Tips for efficient shopping

Simply put, Food Made Fast is about good food prepared quickly and easily.


About the Williams-Sonoma Series

With more than 14 cookbooks to her credit, Brigit Binns is the ideal spokesperson for Williams-Sonoma's latest cookbook series, Food Made Fast. Binns, who began her culinary education during a ten-year residence in Europe, has written a number of Williams-Sonoma titles, including Sauce, Breakfast, Hors d'Oeuvre, and Complete Grilling. In addition to serving as spokesperson for the series, Binns is also one of its noted authors. The delicious, easy-to-prepare recipes in her book, Salad, rely on readily available, seasonal ingredients and elevate a simple salad into a satisfying main course.

The final titles in this thirteen-book series—Appetizers, Desserts, Main Dishes, and Vegetarian—will be released in fall 2007.

  • Food Made Fast
  • from Williams-Sonoma
  • Oxmoor House 2007
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3144-1 (Seafood)
  • 0-8487-3145-X (Grilling)
  • 0-8487-3146-8 (Salad)
  • 0-8487-3148-4 (Asian)
  • Information provided by the publisher.

Buy Asian

Buy Salad

Buy Grilling

Buy Seafood


Food Made Fast

Food Made Fast recipes from earlier books in the series: Pasta, Soup, Weeknight, Baking, and Slow Cooker.


This page created March 2007

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