The La Varenne Cooking Course

The La Varenne Cooking Course
Author: Anne Willan
Publisher: William Morrow
Total Pages: 440
Release: 1982
Genre: Cooking
ISBN:

Abstract: A cookbook for beginners presents the philosophy of cooking as taught at the Ecole de Cuisine La Varenne in Paris. The comprehensive course teaches first a mastery of the fundamentals, and then more complicated procedures which can be put together to produce the famous works of French classic and nouvelle cuisine. There are 35 lessons, each dealing with a food ingredient (eggs, cheese), a prepared food (soups, salads) or a technique (sauteing, boning). Each lesson has an introductory statement plus a discussion of utensils and ingredients needed, and preparation techniques, and possible variations. The 250 recipes included give both American and metric measurements and Farenheit and Centigrade temperatures. Color photographs illustrate techniques. (kbc).

Reader's Digest Complete Guide to Cookery

Reader's Digest Complete Guide to Cookery
Author: Anne Willan
Publisher:
Total Pages: 528
Release: 1989
Genre: Cookery
ISBN: 9780863183850

This fully illustrated volume provides detailed information and advice on choosing, storing, cooking, preserving and freezing food, as well as giving preparation and serving suggestions for both common and exotic ingredients. The book has been divided into six main sections, each concentrating on a different range of foods and exploring the techniques, utensils and ingredients required in step-by-step graphic sequences.

Secrets from the la Varenne Kitchen

Secrets from the la Varenne Kitchen
Author: Anne Willan
Publisher:
Total Pages: 0
Release: 2015
Genre: Cooking
ISBN: 9781940611150

"Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.

La Varenne Pratique

La Varenne Pratique
Author: Anne Willan
Publisher: Clarkson Potter Publishers
Total Pages: 534
Release: 1989
Genre: Cookery, French
ISBN: 0517573830

This text explains how to choose, prepare, present, and store food and answers culinary questions.

The Country Cooking of France

The Country Cooking of France
Author: Anne Willan
Publisher: Chronicle Books
Total Pages: 395
Release: 2007-09-06
Genre: Cooking
ISBN: 0811846466

Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.

Women in the Kitchen

Women in the Kitchen
Author: Anne Willan
Publisher: Simon and Schuster
Total Pages: 320
Release: 2021-05-04
Genre: Cooking
ISBN: 1501173324

"Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon

One Souffle at a Time

One Souffle at a Time
Author: Anne Willan
Publisher: St. Martin's Press
Total Pages: 321
Release: 2013-09-17
Genre: Biography & Autobiography
ISBN: 1466837020

Anne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé. In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown. Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.

La Varenne's Cookery

La Varenne's Cookery
Author: François Pierre de La Varenne
Publisher: Prospect Books (UK)
Total Pages: 0
Release: 2006
Genre: Cooking
ISBN: 9781903018415

These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.

The Cookbook Library

The Cookbook Library
Author: Anne Willan
Publisher: Univ of California Press
Total Pages: 344
Release: 2012-03-03
Genre: Cooking
ISBN: 0520244001

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.