Product Description: In 1975, Anne Willan, a culinary icon who, along with Julia Child, Jacque Pepin, James Beard, and others, launched the modern culinary industry, founded École de Cuisine La Varenne in Paris and educated some of today’s most notable chefs – among them Steve Raichlen, Gale Gand, Virgina Willis, Martha Holmberg, and Alexis Guarnaschelli...read more

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.

Celebrates the cooking traditions of France's country kitchens in a tempting cookbook containing more than 250 recipes that include La Truffade, Cassoulet de Toulouse, Crêpes au Caramel et Beurre Salé, and Galette Landaise, among others, along with historical tidbits, culinary lore, and more than 270 full-color photographs. 20,000 first printing.

Product Description: However experienced a cook you are, there are still some times when things go wrong. Maybe your ingredients weren't the greatest, or you left that pot on the stove too long, or your finished dish just seems kind of blah. For situations like these (and many more), famed cooking instructor Anne Willan has just the solution...read more

A veteran cooking teacher and cookbook author offers a complete set of recipes useful for both novice and veteran chefs, and even more importantly, an important primer on the skills every chef needs to know, all lavishly illustrated to make the cooking as easy as possible. 17,500 first printing.

Product Description: Anne Willan, an international authority on cooking, knows how to make a good meal fast. In 15-Minute Cook, Anne delivers over 100 recipes that take only 15 minutes in the kitchen to prepare, and some from start to finish! With everything from appetizers to desserts, this book has your quick and elegant cooking needs covered...read more

Introduces 150 delicious recipes for easy-to-prepare dishes, most of which require less than thirty minutes, divided into such sections as Family Fare, No-Cook Suppers and Salads, One-Pot Meals, Perfect for Parties, and Happy Endings, along with cooking tips, wine recommendations, and recipe variations. 20,000 first printing.

The world-renowned culinary expert presents 221 recipes, each using wine as a key ingredient, ranging from Beef Bourguignon to Roasted Lobster with Ginger and Sherry Glaze.

Profiles of famous chefs from the Middle Ages to the twentieth century list their recipes and chronicle the changing roles of food and manners throughout the history of Western civilization (view table of contents)

Product Description: , 304 pages, with colour illustrations throughout

One of the great masters of French cuisine shares 160 recipes from the region around her Burgundy home, including such delectable dishes as Leek Quiche, Jambon Chablisien, and Gratin of Summer Vegetables in Herb Pesto. 25,000 first printing.

The founder of the La Varenne cooking schools demonstrates how to achieve and recognize the perfect state of 'doneness' in a wide variety of foods, with the help of comparison photographs and more than two hundred taste-tempting recipes. Tour.

Demonstrates each step in making a variety of soups and stews, including chicken consumee, French onion soup, chicken and smoked ham gumbo, gazpacho, vichyssoise, and chilled rasberry peach soup

Demonstrates each step in making a variety of French recipes, including quiche Lorraine, chicken provencal, cassoulet, steak au poivee, zucchini tian, and cherry clafoutis

Presents recipes and step-by-step instructions for preparing such desserts as mango sorbet, orange caramel creme, and carmelized-upside down apple tart

Demonstrates each step in making a variety of pies and tarts, and includes recipes featuring fruit, nuts, and chocolate

Offers advice on utensils, equipment, preparation techniques, and presentation, and shares recipes for creamed, pureed, hearty, light, and cold soups

Illustrated instructions, preparation tips, and step-by-step photographs accompany a collection of more than forty fish recipes

Step-by-step instructions and photographs, preparation tips, and illustrated lists of ingredients and equipment accompany a collection of regional Italian recipes

Illustrated instructions, preparation tips, and step-by-step photographs accompany a collection of more than forty recipes for such desserts as tiramisu, lemon creme brulee, rum babas, baked Alaska, and apple souffle crepes

Step-by-step instructions and photographs, preparation tips, and illustrated lists of ingredients and equipment accompany a collection of recipes for salads

Hands-on culinary instruction, preparation tips, and step-by-step photographs accompany a collection of more than fifty chicken recipes

Hands-on culinary instruction, preparation tips, and step-by-step photographs accompany a collection of chocolate dessert recipes from around the world