Spice booklet

spice collection Spices, Recipes & Specialty Cookware from around the World

Fall 2010

Introducing the

Spice Collection Bringing a world of fresh flavors into your kitchen, our new collection of premium spices is distinguished by peerless quality and flavors that are guaranteed to make all the difference in your cooking. You’ll find a wealth of information about the herbs and spices in our new collection as well as recipes, tips and techniques for using them at williams-sonoma.com/spice.

Ground Herbs & Spices Hungarian paprika, Mexican oregano, Saigon cinnamon, turmeric Classic seasonings freshly ground at their peak of flavor and quality. #10-2631125 $5.95 each Whole Spices cloves, fennel seed, juniper berries, nutmeg Aromatic spices sourced from premier growing regions and hand selected for their impeccable quality and freshness. #10-2631125 $5.95 each Spice Blends chili seasoning, harissa rub, Madras curry, tandoori spice Authentic blends of premium seasonings that make it easy to enjoy the signature flavors of cuisines from around the globe. #10-2631125 $5.95–$7.95 each Chilies ancho chili powder, crushed aleppo chili, California chili powder, New Mexico chili powder Premium whole chilies dried using traditional techniques, then seeded and crushed or ground just before shipping to ensure peerless flavor and aroma. #10-2631125 $5.95–$7.95 each Salts curing salt, fine-ground French grey sea salt, hickory smoked sea salt, wild porcini sea salt Natural sea salts, some enlivened with distinctive flavors such as hickory smoke or earthy porcini mushrooms. #10-2631125 $7.95 each

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my family and i are proud to be Williams-Sonoma’s partner in offering this collection of spices and blends. Our individual spices, sea salts, and herbs will bring wonderful flavors to your cooking, and our distinctive blends, mixed from treasured family recipes, make it easy to create authentic ethnic recipes. We’re sure they’ll become favorites in your kitchen.”

– shuli madmone

The delicious alchemy of spices transforms familiar recipes into fresh new favorites. All around the globe, good cooks have long relied on creative combinations of seasonings to enrich otherwise simple dishes with complexity and depth of flavor. Bringing home the enticing flavors of global kitchens, our herbs and spices are the freshest and finest in the world. The comprehensive collection includes whole and ground spices, curry powders and seasoning blends that make it simple to put a delectable, creative new spin on everyday classics.

ancho chili powder Hearty and mildly hot with a fruity sweetness.

* ideal for moles, burritos, fajitas, chili and other Mexican dishes * sprinkle on roasted sweet potatoes

bay seafood seasoning Custom blend of herbs, spices and sea salt. * great all-purpose seasoning * use to enhance fish and shellfish

california chili powder

Rich, peppery flavor with a hint of spicy heat. * use in Mexican and Southwestern dishes * add to popcorn and scrambled eggs

chili seasoning

Mildly spicy blend with hints of smoke, citrus. * a classic addition to your favorite chili recipe * great for polenta, grits and grilled meats

chinese five spice

Aromatic, sweet, tangy, bitter and savory flavors. * use to season roast meats and poultry * add to stir-fries and other Chinese dishes

crushed chipotle chili Smoked, dried jalapeĂąo pepper flakes.

* adds rich, earthy flavor and mellow heat to grilled meats and poultry * sprinkle over fajitas, salads and fries

crushed aleppo chili

Moderately hot with a tangy-sweet finish. * vibrant seasoning for chili and beef stew * sprinkle onto pizza and pasta

cloves

Intense spicy flavor and aroma with sweet heat. * enlivens baked ham, compotes, chutneys

* add to mulled wine and hot cider

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french grey sea salt

new mexico chili powder

Moist, delicate, finely ground crystals. * all-purpose finishing salt with

rich ocean flavor * dissolves quickly and uniformly

Robust, smoky, earthy flavor; moderate heat. * classic for flavoring enchiladas and salsas

* use in spice rubs for grilled meats

garam masala

nutmeg

Mildly hot blend of peppery, spicy Indian flavors. * adds spicy warmth to curries and sauces * use as a spice rub for grilled and

roasted meats and poultry

Rich aroma and warm flavor with floral notes. * grind and use in baking and eggnog * enhances cream sauces, quiches

and soufflĂŠs

herbes de provence sea salt French sel gris with a blend of Provençal herbs.

* sprinkle on meat and poultry * stir into soups, vinaigrettes and sauces

pizza seasoning

Mediterranean herb blend with garlic, onion, sun-dried tomatoes and sea salt. * sprinkle over hot pizza and foccacia * use to season pizza and pasta sauces

hickory smoked salt Pacific sea salt flakes smoked over hickory wood.

* adds rich, smoky flavor to meats, poultry and salmon * add to barbecue sauces and grilling rubs

granulated honey

Delicately sweet granules with floral notes. * use to sweeten baked goods * stir into hot or cold beverages

hungarian paprika

saigon cinnamon

Gently spicy flavor with peppery highlights. * the signature spice for goulash * also complements meats, vegetables, potatoes, rice and pasta

Exceptionally fragrant; warm-spicy flavor. * ideal for sweet and savory cooking and baking * signature spice in Vietnamese pho soup

lemon herb seasoning

tagine spice

Traditional blend of citrus, herbs and spices. * delicious on grilled and broiled foods * use as a flavorful substitute for salt

Moroccan blend with sweet, spicy herbal flavors. * authentic addition to any tagine * enhances grilled meat, soups, stews

madras curry

turmeric

Classic southern Indian–style spice blend. * enhances any curry, from beef, pork or lamb to chicken and seafood. * mild heat creates family-friendly curries

Prized for its golden hue and pungent flavor. * use in Indian and Southeast Asian recipes * delicious in curries, soups, rice, lentils

mexican oregano

curry vindaloo

Intense herbal aroma and bold flavor. * perfect for seasoning spicy burrito and taco fillings * delicious in bean and vegetable dishes

Complex flavor with peppery finish; moderate heat. * signature blend for vindaloo chicken * great in rice, orzo and couscous

lemon herb seasoning Professional bakers rely on rich, dark cocoa, aromatic spices and delicate vanilla-infused sugar to imbue their signature creations with distinctive character. Our set includes cocoa powder, vanilla sugar, whole allspice, whole cloves, whole nutmeg and ground Saigon cinnamon.

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The six essential spices in our kit are key flavor enhancers for everything from cakes and cookies to pies, tarts, puddings and ice cream.

how to use

wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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A. Lemon Herb Seasoning New 0 oz. #10-2631125 $7.95 Exclusive

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B. All-Clad Ultimate Chicken Roaster Detachable arm suspends a whole chicken above the pan’s base, ensuring succulent, perfectly cooked poultry. #10-1481530 Sugg. $250.00 Our Price $179.95 Exclusive C. de Buyer Kobra Handheld Adjustable Slicer This tool’s V-shaped microserrated blade slices vegetables and fruits with perfect precision. #10-186346 Sugg. $79.00

Our Price $49.95 D. All-Clad d5 Stainless-Steel Nonstick Covered Fry Pan Fry pan browns and sautés then releases foods beautifully.

Add lid for stewing and braising. Wipes clean effortlessly.

Made in USA. #10-1580562 Exclusive 10" Sugg. $176.00 Our Price $119.95 12" Sugg. $222.00 Our Price $149.95

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lemon-herb roasted chicken & zucchini gratin 1 chicken, 4–5 lb., giblets and neck removed 2 Tbs. lemon herb seasoning ⁄4 cup extra-virgin olive oil, plus more as needed

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2 tsp. kosher salt, plus more, to taste ⁄ small yellow onion, cut into 2 or 3 pieces

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3 large garlic cloves ⁄ lemon, cut into 4 wedges

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2 fresh rosemary sprigs Zucchini gratin for serving*

Preheat oven to 425°F. Remove and discard excess skin and fat from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.

In small bowl, stir together lemon herb seasoning and 1⁄4 cup oil.

Starting at neck cavity, gently slide fingers under skin and separate skin from meat, being careful not to tear skin. Loosen skin on thighs and legs in same manner. Rub herb mixture evenly over meat underneath skin; pat skin back into place. Tuck wing tips behind neck. Pour any excess herb mixture into reservoir of ultimate chicken roaster.

Season chicken cavity with 2 tsp. salt. Place chicken, with leg end first and breast side up, onto suspension arm. Stuff cavity with onion, garlic, lemon and rosemary. Tightly truss legs and bottom part of back to suspension arm. Rub chicken with oil; season generously with salt.

Roast chicken until juices run clear when thigh is pierced and instant-read thermometer inserted into thickest part of thigh, away from bone, registers 170°F, about 1 hour and 00 minutes. Transfer chicken to cutting board; cover loosely with aluminum foil. Let rest 15 minutes before carving. Serve with zucchini gratin. Serves 4.

*Try our recipe for Zucchini Gratin at williams-sonoma.com/recipe.

chinese five spice A classic Chinese spice blend, this aromatic mixture is traditionally used to season roast pork and duck. Ours combines fragrant star anise with spicy Szechuan peppercorns and the sweetness of cinnamon, cloves and finely ground fennel seeds.

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Ideal for seasoning roast meats and poultry, this versatile blend adds spicy-sweet flavor to stir-fries and other Chinese dishes.

how to use

wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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the global cook From classic Thai sticky rice and Moroccan tagines to Spanish paella, many global specialties rely on tools and cookware that cooks have used for centuries to ensure successful results. We offer a unique collection of traditional pots and pans sourced from around the world at williams-sonoma.com.

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A. Chinese Five Spice New 0 oz. #10-2631125 $5.95 Exclusive B. Thai Sticky Rice Pot

New Authentic two-piece steamer for making Thai-style sticky rice combines an aluminum base with a natural-reed steaming basket. #10-0000000 $20.00 Exclusive C. Spider Skimmer

Use this stainless-steel skimming tool to quickly and safely add or remove foods from hot liquids in woks and other pots. #10-8090300 $18.00 D. Flat-Bottom Wok New Once seasoned, this fast-heating pan is perfect for cooking stir-fries, tempura, fajitas and more. #10-2884021 $29.95 Exclusive

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shrimp stir-fry with sticky rice 2 egg whites 2 Tbs. cornstarch 1 tsp. freshly ground white pepper 1 tsp. salt 2 green onions, white and light green portions, minced 2 Tbs. peeled and minced fresh ginger 3 garlic cloves, minced 1 red Fresno chili or green jalapeño, seeded and minced 1 tsp. Chinese five spice ⁄ tsp. sugar

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⁄ tsp. coarsely ground black pepper

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Canola oil for deep-frying, plus 2 Tbs. 11⁄2 lb. large shrimp, peeled and deveined

In bowl, whisk together egg whites, cornstarch, white pepper and 1⁄2 tsp. salt until smooth. Set batter aside. In small bowl, stir together green onions, ginger, garlic and chili. In another small bowl, stir together Chinese five spice, 1⁄2 tsp. salt, sugar and black pepper. Set both mixtures aside.

In wok or deep saucepan over high heat, pour in oil to depth of 3 inches; heat to 370°F on deep-frying thermometer. Using tongs, dip shrimp into batter, letting excess drip into bowl; slide shrimp into hot oil. Repeat with 4 or 5 more shrimp; do not crowd pan.

Deep-fry until batter is light golden brown and shrimp just turn orange, about 30 seconds. Using wire skimmer, transfer to paper towels. Repeat to fry remaining shrimp; between batches, allow oil to return 370°F and remove browned bits of batter from oil.

In another wok or large fry pan over medium heat, warm 2 Tbs. oil. Add green onion mixture; sauté until fragrant, about 10 seconds.

While tossing and stirring, add five spice mixture. Sprinkle in rice wine; stir-fry for a few seconds, scraping up browned bits.

Add fried shrimp; stir-fry until well coated with spice mixture and heated through. Transfer shrimp to warmed platter; serve immediately with sticky rice. Serves 4–6.

1 Tbs. Chinese rice wine, sake or sherry Steamed sticky rice for serving*

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*Try our recipe for Steamed Sticky Rice at

williams-sonoma.com/recipe.

cloves One of the world’s most esteemed spices, cloves are the sun dried, unopened flower buds of a tropical evergreen tree.

They’re used in cuisines around the globe, where cooks rely on cloves’ warm, spicy flavor and aroma to add distinctive character to a wide range of sweet and savory dishes.

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Use whole to flavor baked ham, mulled cider and fruit compotes. Grind them to lend sweet spice to cakes, cookies and other baked goods as well as savory winter vegetable dishes.

how to use

wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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grinding & blending spices Having whole spices on hand allows the most culinary versatility. Use them whole in brines and mulled beverages or toast them and grind just the amount needed for recipes and enjoy the most fragrant, flavorful results. You can also combine your favorite seasonings to create your own customized grilling rubs and spice blends.

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A. Cloves New 0 oz. #10-2631125 $5.95 Exclusive B. Cuisinart Spice & Nut Grinder Freshly grind whole spices for maximum flavor with this powerful tool. #10-6990196 Sugg. $75.00 Our Price $39.95 C. Staub Grill Pan Grill steaks, chops and more. Made in France. RedB, Sapphire Blue, Graphite or BasilB. #10-2399855 BExclusive BCatalog and Internet only 10" Sugg. $125.00 Our Price $79.95B 12" Sugg. $160.00 Our Price $99.95 D. Shun Edo 8" Chef’s Knife with Stand The unique hand-hammered pattern on this Japanese chef’s knife reduces drag and helps foods release easily. #10-2255818 Sugg. $250.00 Our Price $199.95 Exclusive

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spiced lamb burgers with caramelized onions & spicy fried potatoes 2 Tbs. olive oil, plus more, as needed 2 yellow onions, thinly sliced, plus 2 Tbs. finely diced onion Salt, to taste, plus 1⁄4 tsp.

1 Tbs. whole cloves 1 tsp. cumin seeds ⁄ cinnamon stick

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2 Tbs. minced fresh mint 2 Tbs. minced fresh flat-leaf parsley Cayenne pepper, to taste 11⁄2 lb. ground lean lamb 4 hamburger buns, lightly toasted Spicy fried potatoes for serving*

In large, heavy fry pan over medium heat, warm 2 Tbs. oil. Add sliced onions and salt. Cook, stirring occasionally, until onions are golden brown and caramelized, 25–35 minutes. Transfer to bowl; cover.

Put cloves, cumin seeds and cinnamon stick in small fry pan over medium-high heat. Toast spices, shaking pan, until fragrant, 1–2 minutes. Pour into spice grinder; let cool completely. Pulse grinder a few times, then process until spices are finely ground, about 20 seconds. Transfer to wide bowl; stir in mint, parsley, diced onion, 1⁄4 tsp. salt and cayenne. Add lamb; using your hands, gently mix ingredients together. Form lamb mixture into 4 patties.

Lightly oil stovetop grill pan; set over medium-high heat. Cook lamb burgers, turning once, about 10 minutes total for medium.

Transfer burgers to buns; top with caramelized onions. Serve with spicy fried potatoes. Serves 4.

*Try our recipe for Spicy Fried Potatoes at williams-sonoma.com/recipe.

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turmeric A favorite culinary ingredient since ancient times, turmeric is the rhizome of a tropical plant in the ginger family. The spice is prized for its rich golden hue and pungent flavor, playing a vital role in everything from Indian curry powder to American mustard.

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Our freshly ground turmeric adds golden color and exotic flavor to Indian and Southeast Asian recipes, Moroccan tagines and homemade mustards and relishes.

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wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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A. Turmeric New 0 oz. #10-2631125 $5.95 Exclusive

B. Calphlon Unison Sear Nonstick Kabob Pan Double-burner nonstick grill pan with six skewers that fit into slots for easy turning. Made in USA. #10-2254043 Sugg. $225.00 Our Price $99.95 Exclusive

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mexican oregano A classic addition to hot, spicy recipes, Mexican oregano is widely used in Latin American cuisines as well as the regional cooking of the American Southwest. This close relative of lemon verbena is prized for its intense herbal aroma and pungent oregano flavor, often said to carry delicate notes of anise and sage.

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Mexican oregano is noticeably stronger than Mediterranean oregano, so it’s typically used to season bold, flavorful burrito and taco fillings, bean dishes and salsas.

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wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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A. Mexican Oregano New 0 oz. #10-2631125 $5.95 Exclusive B. Apilco Bouillon Bowls This set of four classic footed porcelain bowls have small handles to tip them for sipping. #10-5437413 $116.00 C. All-Clad d5 Stainless Steel 6-Qt. Deep Sauté Pan Taller than a typical sauté pan, ours includes a fry basket and tongs, making it ideal for deep-frying. #10-1509561 Sugg. $352.00 Our Price $249.95 Exclusive D. Columbian Ceramic Chamba Casserole Authentic stovetop-safe ceramic bakers handcrafted in Columbia. Exclusive Round #10-2721777 $59.95 Oval #10-2721637 $59.95

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mexican lime soup with chicken 3 or 4 limes 2 bone-in, skin-on chicken breast halves, each about 10 oz.

1 tsp. kosher salt, plus more, to taste ⁄ tsp. freshly ground pepper, plus more, to taste

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1 Tbs. Extra-virgin olive oil 1 large white onion, chopped 5 garlic cloves, minced 1 jalapeño chile, seeded and minced 3 cups low-sodium chicken broth ⁄ tsp. dried Mexican oregano

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1 Haas avocado, pitted, peeled and diced 2 oz. Queso fresco or mild feta cheese, crumbled

Cut 1 lime into 4–6 wedges; set aside for serving. Juice as many of remaining limes as needed to measure 1⁄4 cup.

Season chicken with 1 tsp. salt and 1⁄2 tsp. pepper. In large saucepan over medium heat, warm oil. Add chicken, skin side down; cook until browned, about 5 minutes. Transfer to plate. Add onion to pan; sauté until translucent, about 4 minutes. Add garlic and chili; sauté until fragrant, about 1 minute. Add broth, 3 cups water, lime juice and oregano; return chicken to pan.

Increase heat to high; bring liquid to a boil, skimming off foam.

Reduce heat to medium-low. Cover partially; simmer until chicken shows no sign of pink when pierced with sharp knife near bone, about 40 minutes. Transfer chicken to carving board; let cool slightly.

Keep soup at a simmer. Remove and discard skin and bones; shred chicken into bite-size pieces. Stir chicken into soup. Season with salt and pepper.

Put avocado, cheese and lime wedges in separate small bowls.

Ladle soup into warmed bowls. Serve immediately; pass avocado, cheese and lime wedges alongside. Serves 4–6.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

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star anise Native to southern China and Vietnam, star anise is a seed-bearing pod from an evergreen tree related to the magnolia.

Its aromatic essential oils reside in black seeds inside the star-shaped pod, offering a pungent licorice flavor with hints of cinnamon and clove.

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Star anise can be used whole, broken into individual points or crushed in a spice grinder. Chinese cooks often add star anise to poultry and pork dishes, while the Vietnamese use the spice in their celebrated beef soup, pho.

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wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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A. Star Anise New 0 oz. #10-2631125 $5.95 Exclusive

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B. Littledeer Maple Tools Set of five handcrafted tools made from durable North American maple. #10-5741384 $99.95 Exclusive Catalog and Internet only C. Peuguot Olivier Roellinger Pepper Mill Named for a renowned expert in spices, this pepper mill grinds directly onto food or into the easy access reservoir. #10-1481647 $100.00 D. Staub 51⁄2-Qt. Round Cocotte New Enameled cast iron is perfect for slow simmering and braising. Graphite, RedB, Sapphire Blue or BasilB. #10-2393940 Sugg. $250.00 Our Price $199.95 BExclusive BCatalog and Internet only

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braised chicken with tangerine & star anise 2 tangerines 8 bone-in, skin-on chicken thighs, about 31⁄4 lb. total 1 tsp. kosher salt 1

⁄2 tsp. freshly ground pepper

2 Tbs. peanut oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ⁄ - inch piece fresh ginger, peeled and minced

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1 cup low-sodium chicken broth 2 Tbs. soy sauce 1 tsp. chili-garlic sauce, such as Sriracha 2 whole star anise 2 tsp. cornstarch

Finely grate zest from tangerines; squeeze 1⁄2 cup juice. Pull off and discard skin from chicken. Season chicken with salt and pepper.

In Dutch oven over medium-high heat, warm oil until very hot but not smoking. Working in batches, brown chicken on both sides, about 9 minutes per batch. Transfer to plate.

Pour off all but 1 Tbs. fat from pot; set pot over medium heat. Add onion; cook, stirring occasionally, until softened, 3–4 minutes. Add garlic, ginger and half of tangerine zest; stir until fragrant, about 1 minute. Add broth, tangerine juice, soy sauce, chili-garlic sauce and star anise; bring to boil, scraping up browned bits. Return chicken to pot; reduce heat to low. Cover; simmer until chicken shows no sign of pink when pierced with sharp knife near bone, about 25 minutes.

Transfer chicken to warmed platter. Discard star anise. Bring liquid in pot to boil over medium-high heat. In small bowl, mix cornstarch with 1 Tbs. water. Stir mixture into liquid in pot; cook just until sauce thickens slightly, about 30 seconds. Pour sauce over chicken. Sprinkle with remaining tangerine zest; serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

lemon herb seasoning A prized Moroccan spice blend, ras el hanout takes its name from an Arabic phrase that can be loosely translated as “top of the shop” — meaning the very best a spice merchant has to offer.

This complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor.

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A classic seasoning for grilled lamb, tagines and couscous dishes. Sprinkle onto chicken and fish before cooking to impart a rich, golden color and exotic spicy flavor.

how to use

wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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A. Ras El Hanout New 0 oz. #10-2631125 $7.95 Exclusive

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moroccan short rib tagine with spiced couscous 1 Tbs. sweet paprika 3 Tbs. ras el hanout 1 tsp. salt, plus more, to taste 1 tsp. freshly ground pepper, plus more, to taste 3 lb. short ribs, cut into serving pieces, external fat trimmed to 1⁄4" 2 Tbs. olive oil 1

⁄2 large yellow onion, diced

2 carrots, peeled and diced 1 cup cubed butternut squash 4 garlic cloves, chopped ⁄ cup dry red wine, such as Syrah

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1 cup canned diced tomatoes ⁄ cup beef or chicken broth, plus more, as needed

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In small bowl, stir together paprika, ras el hanout, 1 tsp. salt and 1 tsp. pepper. Rub mixture over short ribs, coating them evenly.

Let stand at room temperature 30–60 minutes.

Preheat oven to 350°F. Heat large, heavy fry pan over medium heat. Pour in olive oil; heat until surface shimmers. Add ribs; brown on all sides, about 8 minutes total. Transfer to plate. Pour off all but 2 Tbs. fat in pan. Add onion, carrots, squash and garlic; cook, stirring often, until onion begins to brown, 3–5 minutes.

Add wine, stirring to scrape up browned bits. Add tomatoes and 1⁄ 2 cup stock. Transfer mixture to tagine. Add ribs, pushing them down into vegetables. Cover tagine; transfer to oven. Bake until meat is very tender, about 21⁄2 hours.

Transfer short ribs to plate; cover with aluminum foil. Let sauce cool 5 minutes; skim fat off surface. If sauce is too thick, stir in more stock, 2 Tbs. at a time. Stir in honey; adjust seasonings with salt and pepper. Divide spiced couscous among warmed bowls.

Top with ribs and sauce. Serve immediately. Serves 4–6.

1 Tbs. honey (optional) Spiced couscous for serving*

*Try our recipe for Spiced Couscous at williams-sonoma.com/recipe.

green cardamom pods A member of the ginger family, cardamom is the fruit of a tall, perennial shrub that is native to southern India, but also thrives in other tropical regions. The seeds, prized for their exotic aroma and warm, spicy-sweet flavor, are encased in the fresh bright-green pods.

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The whole pods, lightly crushed, can be used to flavor everything from braises and casseroles to marinades and mulled wine. The fragrant seeds can also be removed from the pod and crushed in a spice grinder for use in baking and cooking.

how to use

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cardamom french toast with grilled peaches and mascarpone 2 ripe peaches, preferably freestone, halved lengthwise and pitted 1 Tbs. unsalted butter, melted 20 whole green cardamom pods 4 eggs ⁄ cup half-and-half or milk

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⁄ tsp. vanilla extract

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2 tsp. finely grated orange zest 8 thick slices day-old challah, brioche or other egg bread, halved Canola oil for cooking ⁄ cup mascarpone cheese, at room temperature

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Preheat stovetop grill pan over medium heat. Brush peaches all over with melted butter. Place, cut side down, on grill pan; cook 3 minutes. Turn peaches over; cook until almost tender, about 2 minutes more. Transfer to plate.

Preheat oven to 350°F. Using paring knife, slit cardamom pods lengthwise. Remove seeds; discard pods. Pour seeds into spice grinder. Pulse a few times, then process until seeds are roughly ground, about 1 minute.

In shallow bowl, whisk together eggs, half-and-half, vanilla, orange zest and ground cardamom. Add half of bread slices to egg mixture; turn gently to coat evenly. Let stand until bread has soaked up some of egg mixture, about 1 minute.

Preheat large ovenproof fry pan over medium-high heat. Lightly oil pan. Remove bread from egg mixture, letting excess drip back into bowl. Arrange bread in pan; cook until golden brown underneath, about 2 minutes. Turn bread over; cook until golden brown on other side, about 2 minutes more. Transfer pan to oven; bake until center of bread is heated through but still moist, about 10 minutes. Repeat with remaining bread.

Divide French toast among warmed plates. Slice peaches; mound on toast. Pipe or dollop each serving with mascarpone cheese.

Serve immediately. Serves 4.

bakers ’ spice kit Professional bakers rely on rich, dark cocoa, aromatic spices and delicate vanilla-infused sugar to imbue their signature creations with distinctive character. Our set includes cocoa powder, vanilla sugar, whole allspice, whole cloves, whole nutmeg and ground Saigon cinnamon.

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The six essential spices in our kit are key flavor enhancers for everything from cakes and cookies to pies, tarts, puddings and ice cream.

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wine pairing This recipe pairs well with a lively, medium-bodied wine copy to copy to come copy to come copy to come.

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care & storage of spices Preserve the freshness of your spices by keeping them in airtight containers in a cool, dark place. Spices are heat sensitive, so do not store them near your oven or stove. Do not store spices in the refrigerator or freezer, as cold temperatures compromise their flavorful essential oils. Properly stored, whole spices will last for about a year, ground spices, about six months.

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cinnamon ice cream 2 cups half-and-half 1 ⁄2 cups heavy cream 1

1 vanilla bean, split in half lengthwise, seeds removed, pod and seeds reserved ⁄ tsp. ground Saigon cinnamon

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8 egg yolks ⁄ cup sugar

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⁄ tsp. salt

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In heavy saucepan over medium-high heat, combine half-and-half, cream, vanilla bean pod, vanilla seeds and cinnamon. Cook, stirring occasionally, until bubbles form around edges of pan, about 5 minutes.

Meanwhile, in bowl, combine egg yolks, sugar and salt. Whisk vigorously until mixture doubles in volume, about 2 minutes.

Remove cream mixture from heat. Slowly whisk about 1 cup cream mixture into egg mixture until smooth. While whisking, pour egg mixture into saucepan. Cook over medium heat, stirring constantly with wooden spoon, until mixture is thick enough to coat back of spoon, 1–2 minutes; do not boil. Immediately strain custard through fine-mesh sieve into clean bowl. Place bowl in larger bowl partially filled with ice water; stir occasionally until cool. Cover custard; refrigerate until very cold, at least 4 hours or up to 3 days.

Transfer custard to ice cream maker; freeze according to manufacturer’s instructions. Transfer ice cream to freezer-safe container; place parchment or waxed paper directly on surface.

Freeze until firm, at least 2 hours or up to 3 days. Makes about 1 qt.

video Purchase our apple pocket pie mold and view a video on how to use it at williams-sonoma.com.

Postmaster: Please deliver between 8/16 and 8/18.

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Attn: Department Catalog LV 3250 Van Ness Avenue San Francisco, California 94109-1012

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Flat-Bottom Wok See page 6 for details.

for our best customers Because you’re one of our most loyal customers, we'd like to intro-duce you to our exclusive new spice collection with this special preview catalog. Inside, you’ll find eight delicious recipes that make the most of our premium herbs and spices, plus dozens of ways to use them in everyday cooking. We've also included specialized tools and cookware, along with winepairing tips to enhance your dining experience.

Showcasing the finest and freshest seasonings from around the globe, our signature collection of 50 herbs, spices and blends makes it fun and easy to prepare authentic inter-national dishes – and put a creative new spin on everyday classics. To further explore our delicious world of spices and share your valuable feedback, visit us online at williams-sonoma.com/spice.