Gift and Merchandise

Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art.

A lively course from an expert teacher, filled with passionate opinions, tips, anecdotes, definitions, glossaries, illustrations, maps, and much more.

Real barbecue forswears searing, sizzling, and grilling for the art of smoking or cooking foods slowly and low over smoldering woods

Whether Montessori or Merlot, kindergarten or Cabernet, the importance of a good instructor during the formative years is crucial. That's why newcomers to the world of wine could do a lot worse than having a corkscrew in one hand and a copy of Jancis Robinson's How to Taste in the other.

The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub.

A guide for anyone who enjoys drinking wine but panics when they find themselves standing in a wine aisle, faced with a vast expanse of bottles.

With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike.

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible.

New to the Williams-Sonoma Collection and an essential addition to every kitchen bookshelf, "Roasting" discusses this all-important aspect of a cook's knowledge. Forty wonderful recipes show how roasting enhances the flavors of meats, poultry, fish, and vegetables.

Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? "Grilling" offers more than 40 recipes, including updated classic fare and exciting new ideas. A selection of vegetable recipes provides plenty of ideas--and there are even recipes for grilled desserts!

Armed with industrial tongs, a basting brush, and over 350 new recipes. Step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill.

When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow.

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes.

Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire.