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Anne Willan
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Book Synopsis The Country Cooking of France by : Anne Willan
Download or read book The Country Cooking of France written by Anne Willan and published by Chronicle Books. This book was released on 2007-09-06 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The La Varenne Cooking Course by : Anne Willan
Download or read book The La Varenne Cooking Course written by Anne Willan and published by William Morrow. This book was released on 1982 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).
Book Synopsis Women in the Kitchen by : Anne Willan
Download or read book Women in the Kitchen written by Anne Willan and published by Simon and Schuster. This book was released on 2021-05-04 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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
Book Synopsis One Souffle at a Time by : Anne Willan
Download or read book One Souffle at a Time written by Anne Willan and published by St. Martin's Press. This book was released on 2013-09-17 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Cookbook Library by : Anne Willan
Download or read book The Cookbook Library written by Anne Willan and published by Univ of California Press. This book was released on 2012-03-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis French Regional Cooking by : Anne Willan
Download or read book French Regional Cooking written by Anne Willan and published by William Morrow. This book was released on 1981 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Reader's Digest Complete Guide to Cookery by : Anne Willan
Download or read book Reader's Digest Complete Guide to Cookery written by Anne Willan and published by . This book was released on 1989 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis La Varenne Pratique by : Anne Willan
Download or read book La Varenne Pratique written by Anne Willan and published by Clarkson Potter Publishers. This book was released on 1989 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text explains how to choose, prepare, present, and store food and answers culinary questions.
Download or read book Château Cuisine written by Anne Willan and published by MacMillan Publishing Company. This book was released on 1992 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This culinary dream trip is the stunning result of Willan's privileged access to 30 of the most beautiful private chateaux in France. Families whose ancestors have lived in the same households for centuries share their unique recipes--more than 100 in all. 375 color photos.
Book Synopsis Anne Willan's Basic French Cookery by : Anne Willan
Download or read book Anne Willan's Basic French Cookery written by Anne Willan and published by . This book was released on 1980 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Great Cooks and Their Recipes by : Anne Willan
Download or read book Great Cooks and Their Recipes written by Anne Willan and published by Pavilion. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Anne Willan is one of an uncommon type these days a cookery writer whose recipes always work... She has researched her subject carefully. She places them in the context of their times, and discusses how their work makes an advance on what has gone before, or foreshadows future trends.' The Times Literary Supplement. 'This lavishly illustrated revised edition looks at some of food's most illustrious figures and some of the secrets of their success. The author's extensive understanding of culinary matters means that all the dishes she features appeal to contemporary tastes.' BBC Good Food. 'Culinary history, original creations and directions for amateur chefs are all fascinatingly described in the beautifully illustrated Great Cooks and their Recipes.' London Evening Standard. 'It's a fascinating work... It's not often you get a collection of very famous old names and such interesting facts.' The 50 Best Cookbooks The Independent
Download or read book Anne Willan written by Anne Willan and published by Clarkson Potter. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The kitchen of the title is in a 17th-century chateau called Le Fey, high on a hill in Burgundy. From this vantage point, Anne Willan -- long known as an authority on French regional cuisine, on food history, and on classic French cooking -- has written a personal book, elegantly interweaving chapters on her life in the chateau with journeys out into the surrounding landscape. She examines the work of the people of Chateau du Fey and its surrounding quarters: the gardeners, farmers, vintners, and restaurateurs who live and breathe French cuisine, and who contribute to the character and flavors of the Burgundian table. Foremost in the cast of characters in Anne Willan From My Chateau Kitchen is M. Milbert, gardien and gardener, who will pick no vegetable before its time. But there is also Claude the water man, who looks after pipes and plumbing for both village and chateau, and who figures prominently in the group of local hunters who follow the age-old rules of la chasse. We are introduced to M. Simon, the blacksmith with a network of cellars under a nearby cathedral, where he makes ratafia. And M. Haumonte teaches traditional bread and croissant making using the chateau's wood-fired oven. There is the lady from Morvan who makes 500 varieties of jam, the beekeeper, and the father and son with the traveling cider press. Anne Willan takes us through the countryside, to markets in Sens, to the makers of mustard and spice bread in Dijon, to Villeneuve-sur-Yonne, where Leslie Caron presides over an establishment serving Burgundian fare, and to Joigny, where Lorain father and son reign in 3-star splendor. Anne has chosen to share recipes for the dishes she cooks and eats at home, including such classics as Leek Quiche, Oeufs en Meurette, and Jambon Chablisien. There are also recipes that cope with the garden's staggering bounty, such as Spiced Red Currant Jelly and Gratin of Summer Vegetables in Herb Pesto. Other recipes are brought by the chefs who cook at the La Varenne school -- including Snail and Mushroom Ravioli with Parsley Sauce and Dried Fig and Marc Ice Cream. In almost 300 color photographs and with more than 160 recipes, Anne Willan renders an intimate appreciation of both the food and the culture of Burgundy. As this beautiful and personal book proves, Anne Willan has succeeded marvelously in her chosen (and enviable) task of exploring, understanding, and teaching the art of French cuisine as it manifests itself in one of France's most food-oriented provinces. Which just happens to be her back -- and front -- yard.
Download or read book Good Food No Fuss written by Anne Willan and published by Harry N. Abrams. This book was released on 2003-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Good Food No Fuss, Anne Willan proves that great meals don't have to be difficult. Here is a superb collection of 150 recipes and ideas that are easy to prepare yet full of flavor. With dishes such as Mussel Stew with Saffron and Cream, Hot Toddy Chicken Breasts, Spicy Lamb Hotpot, and Three-Cheese Macaroni -- not to mention mouthwatering desserts such as Mocha Chocolate Mousse -- this book will appeal to anyone who wants great food but who also wants to keep things simple. The key to quick, quality cooking is organization. To that end, Good Food No Fuss is split into eight sections that speed home chefs to the right recipe: Thirty Minutes to the Table, One-pot Ideas, Family Fare, No-cook Suppers and Salads, Lightly Vegetarian, Perfect for Parties, Fast Finishes, and Happy Endings. Each of these handy divisions includes more than a dozen recipes, hints, tips, wine recommendations, and variations on the theme. A sumptuous feast for the eyes as well as the taste buds, Good Food No Fuss is a must-have for great weekday family cooking. Book jacket.
Book Synopsis Secrets from the la Varenne Kitchen by : Anne Willan
Download or read book Secrets from the la Varenne Kitchen written by Anne Willan and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.
Book Synopsis The Edible Monument by : Marcia Reed
Download or read book The Edible Monument written by Marcia Reed and published by Getty Publications. This book was released on 2015-10-13 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016.
Book Synopsis Cooked to Perfection by : Anne Willan
Download or read book Cooked to Perfection written by Anne Willan and published by . This book was released on 1999 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Perfect Asian Cooking by : Anne Willan
Download or read book Perfect Asian Cooking written by Anne Willan and published by . This book was released on 1997 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt:
