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Author : Anne Willan
Publisher : Unknown
Page : 196 pages
File Size : 54,5 Mb
Release : 1980
Category : Cooking, French
ISBN : 0895860562
Author : Anne Willan
Publisher : Chronicle Books
Page : 395 pages
File Size : 55,8 Mb
Release : 2007-09-06
Category : Cooking
ISBN : 9780811846462
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.
Author : Anne Willan
Publisher : William Morrow
Page : 328 pages
File Size : 54,6 Mb
Release : 1981
Category : Cooking, French
ISBN : UCSC:32106012262280
Author : Anne Willan
Publisher : William Morrow
Page : 440 pages
File Size : 49,8 Mb
Release : 1982
Category : Cooking, French
ISBN : UCSC:32106014870825
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).
Author : Anne Willan,Mark Cherniavsky
Publisher : Univ of California Press
Page : 344 pages
File Size : 51,6 Mb
Release : 2012-03-03
Category : Cooking
ISBN : 9780520244009
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.
Author : Anne Willan,Amy Friedman
Publisher : St. Martin's Press
Page : 321 pages
File Size : 41,6 Mb
Release : 2013-09-17
Category : Biography & Autobiography
ISBN : 9781466837027
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.
Author : Anne Willan
Publisher : Chronicle Books
Page : 394 pages
File Size : 41,6 Mb
Release : 2007-09-06
Category : Cooking
ISBN : 9781452107677
“This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef.” —JacquesPépin, chef, James Beard Foundation Award–winning cookbook author, and Emmy Award–winning public television cooking series host Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
Author : Anne Willan
Publisher : Clarkson Potter Publishers
Page : 534 pages
File Size : 50,8 Mb
Release : 1989
Category : Cookery, French
ISBN : 9780517573839
This text explains how to choose, prepare, present, and store food and answers culinary questions.
Author : Anne Willan
Publisher : Hp Books
Page : 192 pages
File Size : 40,7 Mb
Release : 1991-08-12
Category : Cookery, French.
ISBN : 0895860864
Recipes for some very elegant dishes that are rather simple to prepare include soups, stocks, egg and cheese dishes, salads, and appetizers
Author : Anne Willan
Publisher : Unknown
Page : 528 pages
File Size : 48,6 Mb
Release : 1989
Category : Cookery
ISBN : 0863183859
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.
Author : Anne Willan
Publisher : Unknown
Page : 127 pages
File Size : 53,8 Mb
Release : 1995
Category : Cookery, French
ISBN : 075130171X
Author : Anne Willan
Publisher : Simon and Schuster
Page : 320 pages
File Size : 47,9 Mb
Release : 2021-05-04
Category : Cooking
ISBN : 9781501173325
"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
Author : Anne Willan
Publisher : Unknown
Page : 0 pages
File Size : 40,5 Mb
Release : 2015
Category : Cooking
ISBN : 1940611156
"Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.
Author : Anne Willan
Publisher : Unknown
Page : 124 pages
File Size : 40,8 Mb
Release : 1983
Category : Cookery, French
ISBN : 0600323242
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 48,7 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry